Have you ever made spatchcock chicken on the grill? It comes out moist, juicy, and evenly cooked every single time — and in record time, too! I make mine with a salty, spicy dry rub made with common spices you already have at home.
This is my step-by-step guide for how to spatchcock chicken for roasting, grilling, or smoking, complete with a how-to video. With only 40 minutes of active cooking time, it’s the fastest way to cook a whole chicken.
Spatchcock chicken is totally flattened by removing the backbone and slicing through the sternum and cartilage for even, thorough cooking with any method. I use this same trick when I prepare tangy Hawaiian chicken. It’s so easy, you’ll have a perfectly spatchcocked bird on the first try!.
The result is plump, juicy, and mouthwateringly tender meat with minimal effort. The savory, peppery spice rub is made with common spices like paprika, cumin, and celery salt — and if you don’t have those, I’m sure you have a perfectly fine substitute!.
I’ll usually shred the meat for tostadas, throw it onto fries with some gravy for poutine, make some chicken and dumpling soup, or just slice and serve with a few of my favorite sides.
Are you sick of having to wait hours for a whole chicken to cook on the grill only to get dry breast meat and undercooked thighs? I know the feeling! That’s why I’m so crazy about spatchcocking—it will change the way you cook chicken at your backyard barbecues for good.
This guide will teach you everything you need to know about grilling spatchcock chicken, including the most important thing: how long it takes to get the skin crispy and the meat juicy.
What is Spatchcock Chicken, Anyway?
Before we dive into timing, let’s make sure we’re on the same page. Spatchcock chicken (also called butterflied chicken) is a whole chicken with the backbone removed so it lays completely flat. This creates an even cooking surface that makes grilling much faster and more consistent.
The method is pretty easy, even though the term sounds fancy. You are only taking out the bird’s backbone and flattening it. I promise that once you try it, you’ll never grill a whole chicken again!
The Big Question: How Long Does It Take?
The short answer is that a spatchcock chicken should be grilled at 375°F to 450°F for about 30 to 45 minutes.
That’s significantly faster than a traditional whole chicken, which could take 60-90 minutes or more! The exact timing depends on a few key factors, which I’ll break down for you:
Factors Affecting Grill Time
- Size of the chicken: A 3-5 pound chicken is ideal and will cook in about 30-45 minutes. Larger birds may take longer.
- Grill temperature: Higher heat means faster cooking, but risks burning the skin.
- Type of grill: Gas, charcoal, and pellet grills all behave differently.
- Grill setup: Direct vs. indirect heat makes a big difference (more on this later).
Recommended Grilling Times by Heat Level
I’ve experimented with different heat levels, and here’s what works best:
High Heat (450°F – 500°F)
- Total time: 35-45 minutes
- Process:
- Place chicken skin-side down first: 15-20 minutes
- Flip and continue grilling: 20-25 minutes
- Target internal temperature: 165°F in thickest part of breast
Medium Heat (375°F – 400°F)
- Total time: 45-60 minutes
- Process:
- Place bone-side down on grill: 25-30 minutes
- Flip and grill: 20-30 additional minutes
- Target internal temperature: Same 165°F
Two-Zone Grilling Method (My Favorite Approach)
The most reliable way to grill spatchcock chicken is using the “two-zone” method. Here’s how it works:
- Set up your grill with one hot zone (direct heat) and one cooler zone (indirect heat)
- Start cooking on the indirect heat side for about 30-40 minutes until internal temp reaches 145°F
- Finish on the direct heat side for 5-7 minutes until internal temp reaches 160°F
- Let rest for 10-15 minutes (temperature will rise to safe 165°F)
This method gives you the best of both worlds – juicy meat from the gentle indirect cooking and crispy skin from the final direct heat sear.
How to Set Up Two-Zone Grilling
Depending on your grill type:
Gas Grill
Create a “2 Zone” setup by:
- Lighting half the burners to reach desired temperature, leaving the other half unlit
- OR lighting both sides while leaving the center unlit (my preferred method on my Weber Genesis)
Charcoal Grill/Smoker
- Light charcoal and move it to one side of the grill OR both sides while leaving the center clear
- Place meat in the unlit area
- Use a drip pan below the meat to catch drippings
Pellet Grill
No need to create zones – just set your temperature (around 400°F) and place a drip pan under the chicken.
Step-by-Step: How to Spatchcock and Grill a Chicken
Let’s put it all together with a complete guide:
Step 1: Spatchcock the Chicken
- Place chicken breast-side down on a cutting board
- Using kitchen shears, cut along each side of the backbone from tail to neck
- Remove backbone (save it for stock!)
- Flip chicken over and press down firmly on breastbone to flatten
- Tuck wing tips behind shoulders so they don’t burn
Step 2: Season the Chicken
- Drizzle both sides with olive oil (helps crisp the skin)
- Apply your favorite chicken seasoning (avoid sugar-based rubs as they burn easily)
- Good options include:
- Simple salt and pepper
- Paprika, garlic powder, salt, and herbs
- Store-bought poultry seasoning
Step 3: Preheat and Prep Grill
- Set up two-zone heating to about 375-450°F
- Clean and oil grates to prevent sticking
Step 4: Grill the Chicken
- Place chicken on indirect heat side, skin-side up
- Grill for 30-40 minutes (or until internal temp reaches 145°F)
- OPTIONAL: Baste with your favorite sauce every 20 minutes
- Move to direct heat, cooking 5-7 minutes more until internal temp hits 160°F
- Remove from grill and let rest 10-15 minutes before carving
Common Questions I Get About Spatchcock Chicken
Do I need to flip the chicken while grilling?
If you’re using the two-zone method, you don’t need to flip the chicken until you move it to direct heat. This makes it a mostly hands-off cooking method!
How do I know when it’s done?
ALWAYS use a meat thermometer! The chicken is safe to eat when the internal temperature reaches 165°F in the thickest part of the breast. I usually pull it at 160°F and let it rest to reach the final temp.
What’s the best way to check doneness?
Besides a thermometer, look for:
- Clear (not pink) juices when pierced
- Meat that pulls away easily from the bone
- Crispy, golden-brown skin
Can I add sauce?
Yes! But wait until the last 5-10 minutes of cooking or the sugars in the sauce will burn. Alternatively, serve sauce on the side.
My Top Tips for Perfect Spatchcock Chicken
After making this dish dozens of times, here are my best tips:
- Use the right tools: Sharp kitchen shears make spatchcocking WAY easier
- Don’t skip the oil: It helps the seasoning stick and creates crispy skin
- Let it rest: This is crucial! Let the chicken rest 10-15 minutes before carving
- Make it your own: Try different seasonings and sauces to find your favorite
- Practice makes perfect: Don’t worry if your first attempt isn’t Instagram-worthy!
Why Spatchcock Is Better Than Traditional Chicken Grilling
I’m seriously convinced this is the BEST way to grill chicken. Here’s why:
- Faster cooking time: 30-45 minutes vs. 60-90+ minutes
- Even cooking: No more dry breast meat and undercooked thighs
- Better flavor absorption: More surface area for seasonings and smoke
- Crispier skin: The flat surface allows for even browning
- Easier carving: The flat chicken is simpler to portion
Bottom Line
Grilling a spatchcock chicken takes about 30-45 minutes at 375°F to 450°F, which is significantly faster than traditional methods. By using the two-zone grilling technique and paying attention to internal temperature, you’ll get perfect results every time.
Once you master this technique, you might never cook a whole chicken the traditional way again! It’s faster, more reliable, and delivers that restaurant-quality combination of juicy meat and crispy skin that’ll have your friends and family asking for your secret.
Give it a try this weekend – I’d love to hear how it turns out for you!
How to Grill Spatchcock Chicken with Indirect Heat Method
2 Zone Set Up: One zone is hot over direct heat, the other zone will be warm over indirect heat. What you’re looking for is to have half of the burners turned on to provide flame/hot heat and the other half of the grill generating little to no heat either on low or not at all.
With a Gas Grill: Create a “2 Zone” set up in one of two ways. You can light half the grill so that it reaches the desired temperature, laying the meat on the unlit side. You can also light both sides of a grill but not the middle. Then, put the meat in the middle, where it will be the coolest, which is what I do with my Weber Genesis.
With a Charcoal BBQ or Smoker: Light the charcoal. Following the same steps as above, move the charcoal to one side or both sides of the grill, leaving an empty space in the middle. Place the meat where it is not above any lit charcoal. Use a drip pan below the meat.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Whole Chicken—I usually carve up a 4-pound whole chicken, but this method and recipe can be used on any kind of chicken.
- Black Pepper
- Sweet Paprika: Sweet paprika doesn’t have any heat and has a milder, fruitier flavor than smoked paprika.
- Garlic Powder – Substitute with granulated garlic or garlic flakes. If you use garlic salt, leave out the extra salt in this recipe.
- Celery salt is a grassy, savory salt made from crushed celery seed. To make your own, mix ground celery seeds and salt together in equal parts!
- Cumin Coriander smells like lemons and flowers, while cumin is warmer and more earthy. They can be switched out for each other, and ground caraway seeds or curry powder can be used instead of either one in a pinch.
- Sauce of Your Choice—Baste the spatchcock chicken with your favorite grilling sauce to keep it moist. I use my own Alabama white sauce in this recipe!.
