What is a spatchcock chicken?
A spatchcock chicken is a whole chicken that has been butterflied by removing its
backbone, allowing it to lay flat. This method ensures more even cooking and shorter
cooking times compared to a whole, uncut chicken.
Ingredients
1 whole chicken (3–4 lbs.), spatchcocked
Stella Foods – Bright Pepper blend
¼ cup room temp (softened) unsalted butter (½ a stick) do not melt
1 tsp minced fresh rosemary or ½ tsp dried rosemary
Wood chips (optional, for extra smoky flavor)
Charcoal grill
Chimney starter
Grill tongs
Meat thermometer
Aluminum foil (optional)
Instructions
1. Spatchcock the Chicken – Ask the butcher at your local grocery store to spatchcock
a whole chicken for you. If that is not an option, simply prepare the bird by doing the
following. Use kitchen shears to cut along both sides of the chicken’s backbone to
remove it.
Flatten the chicken by pressing firmly on the breastbone until it lays flat. You
may hear and feel the backbone cracking, this is completely normal.
Pat the chicken dry with paper towels for crispy skin.
2. Prepare a simple and quick compound butter
¼ cup room temp softened unsalted butter (½ a stick) do not melt
1 tsp minced fresh rosemary or ½ tsp dried rosemary
1½ tsp Stella Bright Pepper blend
In a small bowl combine the softened butter, chopped rosemary, and Bright
Pepper spice rub.
Starting at the front of the birds’ breast, use your fingers to get under the skin of
the chicken and slowly work your way to the back of the bird. Ensure you do not
puncture through the skin.
Now that you have created a pocket under the skin, use your fingers to rub your
compound under the skin and on the breast meat of the chicken.
Use any remaining compound butter to rub on the outside of the bird.
Storage: Keep the compound butter in the refrigerator for up to 1 week or freeze
it for up to 3 months.
3. Prepare the Grill
Fill a chimney starter with charcoal and light it. Allow the coals to heat until
they’re ashed over (about 20 minutes).
Set up the grill for indirect heat by arranging the coals on one side of the grill.
Leave the other side empty for indirect cooking.
Place a drip pan under the grill grates on the cooler side to catch any drippings.
4. Season the Chicken
Rub the chicken with olive oil or butter.
Generously season with salt, pepper, and your preferred spices or marinade.
5. Start Grilling
Place the chicken skin-side up on the cooler, indirect heat side of the grill.
Cover the grill with the lid, ensuring the vents are open for airflow.
Maintain the grill temperature between 350–375°F (175–190°C).
6. Add Smoky Flavor (Optional)
Soak wood chips in water for 30 minutes, then add them to the hot coals for
additional smoke.
7. Flip and Finish
After about 30–40 minutes, flip the chicken so it’s skin-side down over the direct
heat side for a few minutes to crisp the skin. Use tongs to avoid piercing the meat.
8. Check for Doneness
Insert a meat thermometer into the thickest part of the breast and thighs. The chicken is done when:
Breast: 160°F (71°C)
Thighs: 175°F (79°C)
Remove the chicken from the grill once it reaches the correct temperature.
9. Rest and Serve
Let the chicken rest for 10–15 minutes to retain its juices. – tent the bird with foilto keep residual heat inside. Carve and serve with your favorite sides.
