Spatchcock Chicken Cooking Time: The Ultimate Guide

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Right, let's talk spatchcock chicken. You know, the kind that makes you wonder why you ever cooked a whole chicken any other way? It's a total game-changer. I've been a bit of a cooking enthusiast for years, and I've got to say, this whole spatchcocking business has revolutionized my chicken game. It's so much quicker, easier, and produces the most succulent, crispy-skinned chicken you've ever tasted. So, buckle up, because we're diving deep into the world of spatchcock chicken, covering everything from the basics to expert tips and tricks, and even a few delicious recipe ideas to get you started.

Part 1: What is Spatchcock Chicken?

Spatchcock Chicken <a href=https://www.tgkadee.com/Healthy-Meals/How-Long-to-Cook-Drumsticks-at--Degrees-Fahrenheit.html target=_blank class=infotextkey>cooking time</a>: The Ultimate Guide

Let's start with the basics. Spatchcocking a chicken is just a fancy way of saying you're butterflying it. Imagine a chicken, but instead of being all round and plump, it's flat and wide open, ready to soak up flavor and cook evenly. You remove the backbone, flatten it out, and then cook it. It's genius, really. Think about it: a whole chicken takes ages to cook through, but a flattened one cooks much faster because the heat reaches the meat more evenly. And that's not all...

Why Spatchcock?

So, why should you bother spatchcocking? Well, it's basically the best way to cook a whole chicken. Here's why:

  1. Faster Cooking: It cooks faster, making it perfect for those nights when you want dinner on the table quickly, or for those times when you're hosting a crowd and want everything to be ready at once.
  2. More Even Browning: That flattened shape means all sides are exposed to the heat, resulting in crispy skin and juicy meat. No more dry, pale chicken breasts here!
  3. More Flavor: With more surface area exposed, your seasonings and marinades penetrate the chicken more deeply, adding a whole new dimension of flavor. It's like a flavor party in your chicken!
  4. Easy to Carve: It's a dream to carve. No struggling with a whole chicken - just slice and serve! You can even present it beautifully on a platter, showing off that gorgeous crispy skin.

Part 2: How to Spatchcock a Chicken

Spatchcock Chicken Cooking Time: The Ultimate Guide

It's surprisingly easy, and it's something you can master in just a few minutes. Here's what you need:

  1. A Whole Chicken: Choose a chicken of your desired size, 1.5-2kg is perfect. I usually go for organic, free-range chickens when I can, but any good quality chicken will do.
  2. A Sharp Chef's Knife: A good knife is crucial for a clean cut. You want a sharp blade that can slice through the bone easily without too much effort.
  3. A Cutting Board: A sturdy cutting board will help you stabilize the chicken and protect your countertop from knife marks.
  4. Kitchen Scissors: These will come in handy for removing the backbone. You can use a knife, but scissors are usually easier and safer for this part.

Step-by-Step Guide:

  1. Pat the chicken dry: This helps to achieve a crispy skin. You want the chicken to be as dry as possible, so pat it down well with paper towels.
  2. Remove the backbone: Place the chicken breast side down. Using a chef's knife, carefully run the blade along each side of the backbone. You should be able to remove the backbone in one piece. Don't worry if it breaks a little, you can always tidy it up later.
  3. Flatten the chicken: Flip the chicken over. Now, press down firmly on the breastbone with your palm. This should flatten the chicken out nicely. You want it to be about half the thickness it was before.
  4. Season and Marinate: Now is the time to get creative! Season with your favorite spices, herbs, or rubs. You can also marinate the chicken for added flavor. A simple salt and pepper rub is always a good option, but you can really go wild with flavor combinations here.

Part 3: Cooking Time and Temperature

Spatchcock Chicken Cooking Time: The Ultimate Guide

Cooking time for spatchcock chicken depends on your cooking method and the size of your bird. I'll break down the most common ways to cook it, giving you the estimated cooking times and temperatures. Remember, these are just general guidelines - always check the internal temperature of the chicken to ensure it's cooked through.

Cooking in the Oven

This is my go-to method for a juicy and flavorful chicken. Here's the general guide:

Chicken WeightCooking TimeOven Temperature
1.5 kg45-50 minutes200°C (400°F)
2 kg55-60 minutes200°C (400°F)

It's best to check the chicken is cooked through using a meat thermometer. The internal temperature should reach 74°C (165°F). And don't forget, you can always add some vegetables to the baking sheet for a complete meal.

Cooking on the BBQ

There's nothing quite like a BBQ spatchcock chicken! Here's what you need to know:

  1. Preheat your BBQ to medium-high heat. You want the grill to be hot enough to create those lovely char marks on the skin.
  2. Cook for 15-20 minutes per side, or until the skin is nicely charred and the internal temperature reaches 74°C (165°F). Flip the chicken over halfway through cooking to ensure even browning.
  3. For a smoky flavor, try adding wood chips to the BBQ. Soak the wood chips in water for about 30 minutes before adding them to the BBQ. This will create a delicious smoky flavor that will really elevate your chicken.

Cooking on the Grill Pan

This is a great option for those who don't have a BBQ. Use a grill pan over medium-high heat, and cook for about 20-25 minutes, turning halfway through. A grill pan will create those beautiful grill marks, giving your chicken a delicious smoky flavor without the BBQ.

Part 4: Spatchcock chicken recipes: The Flavorful Options

Now for the fun part: the recipes! Spatchcock chicken is so versatile, you can whip up anything from a simple roast with herbs to a more elaborate Moroccan-inspired dish. I'll share some of my favorites that I've tried and tested.

1. Classic Herb roast chicken

This is a simple but delicious way to cook a spatchcock chicken. It's perfect for weeknights when you want something quick and easy, but still impressive. Here's what you need:

  1. 1 spatchcocked chicken (1.5-2kg)
  2. 2 tablespoons olive oil
  3. 1 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 2 sprigs rosemary
  6. 2 sprigs thyme
  7. 1 garlic clove, crushed

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. In a bowl, combine the olive oil, salt, pepper, rosemary, thyme, and garlic. Use your hands to mix everything together until the herbs are well coated in oil.
  3. Rub the chicken with the herb mixture, making sure to get under the skin. This will help to infuse the chicken with flavor and ensure that the skin crisps up beautifully.
  4. Place the chicken on a baking sheet and roast for 45-50 minutes, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer to check for doneness.

2. Spatchcock Chicken with Lemon and Herbs

This recipe adds a bright, tangy flavor to the chicken. The lemon zest and herbs really lift the dish, making it perfect for a summer meal.

  1. 1 spatchcocked chicken (1.5-2kg)
  2. 2 tablespoons olive oil
  3. 1 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. Zest of 1 lemon
  6. 1/4 cup chopped parsley
  7. 1/4 cup chopped oregano
  8. 2 cloves garlic, minced

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. In a bowl, combine the olive oil, salt, pepper, lemon zest, parsley, oregano, and garlic. Mix well to combine.
  3. Rub the chicken with the herb mixture. Make sure to get under the skin for maximum flavor.
  4. Place the chicken on a baking sheet and roast for 45-50 minutes, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer to check for doneness.

3. Moroccan Spatchcock Chicken with Preserved Lemon and Olives

This recipe transports your taste buds to Morocco! It's packed with aromatic flavors, making it a truly exotic dish. The combination of preserved lemon, olives, and spices is simply divine.

  1. 1 spatchcocked chicken (1.5-2kg)
  2. 2 tablespoons olive oil
  3. 1 teaspoon salt
  4. 1/2 teaspoon black pepper
  5. 1 teaspoon ground cumin
  6. 1 teaspoon ground coriander
  7. 1 teaspoon paprika
  8. 1/2 teaspoon turmeric
  9. 1/2 cup chopped preserved lemon
  10. 1/2 cup pitted olives
  11. 1 onion, chopped
  12. 2 cloves garlic, minced

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. In a bowl, combine the olive oil, salt, pepper, cumin, coriander, paprika, turmeric, preserved lemon, olives, onion, and garlic. Mix well to combine.
  3. Rub the chicken with the spice mixture. Make sure to get under the skin.
  4. Place the chicken on a baking sheet and roast for 45-50 minutes, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer to check for doneness.

4. Spatchcock Chicken with Asian Glaze

This recipe is packed with sweet, savory, and spicy flavors. It's a perfect combination of flavors that will tantalize your taste buds.

  1. 1 spatchcocked chicken (1.5-2kg)
  2. 2 tablespoons honey
  3. 2 tablespoons soy sauce
  4. 1 tablespoon rice vinegar
  5. 1 tablespoon sesame oil
  6. 1 teaspoon grated ginger
  7. 1/2 teaspoon garlic powder
  8. 1/4 teaspoon red pepper flakes

Instructions:

  1. Preheat your oven to 200°C (400°F).
  2. In a bowl, combine the honey, soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and red pepper flakes. Mix well to combine.
  3. Rub the chicken with the glaze mixture. Make sure to get under the skin.
  4. Place the chicken on a baking sheet and roast for 45-50 minutes, or until the internal temperature reaches 74°C (165°F). Use a meat thermometer to check for doneness.
  5. Towards the end of cooking, baste the chicken with the remaining glaze for extra flavor. This will help to create a beautiful, sticky glaze on the chicken.

Part 5: Spatchcock Chicken Tips and Tricks

Here are some handy tips and tricks to ensure your spatchcock chicken turns out perfectly every time:

  1. Use a sharp knife: This makes spatchcocking much easier and ensures a clean cut. I always use a good quality chef's knife for this task.
  2. Don't be afraid to press down hard: The chicken needs to be flattened for even cooking. Use your palm to press down firmly on the breastbone, making sure the chicken is as flat as possible.
  3. Season liberally: Don't be shy with the spices and herbs. Remember, more flavor is always better! Get creative and experiment with different flavor combinations.
  4. Let the chicken rest: After cooking, allow the chicken to rest for 10-15 minutes before carving. This helps the juices redistribute, resulting in a more flavorful and juicy chicken.
  5. Use a meat thermometer: Always check the internal temperature of the chicken to ensure it's cooked through. A meat thermometer is the best way to guarantee a safe and delicious meal.
  6. Add vegetables: Roasting vegetables alongside the chicken is a great way to add flavor and nutrition. Try carrots, potatoes, onions, or peppers.
  7. Save the bones: Don't throw away the chicken bones! You can use them to make a delicious stock for soups or stews.
  8. Experiment with different marinades: Get creative with your marinades! Try citrus, herbs, spices, or even a simple salt and pepper rub.
  9. Store leftovers: Store leftover spatchcock chicken in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just be sure to thaw it completely before cooking.

Part 6: The Ultimate Spatchcock Chicken Guide

Now, let's pull together everything we've learned into a handy guide:

1. Spatchcocking Basics:

  • Choose a whole chicken, 1.5-2kg is ideal.
  • Remove the backbone using a sharp chef's knife.
  • Flatten the chicken by pressing down on the breastbone.
  • Season and marinate to your liking.

2. Cooking Methods:

  • Oven: Preheat to 200°C (400°F). Cook for 45-50 minutes for a 1.5kg chicken, or 55-60 minutes for a 2kg chicken. Always check the internal temperature of the chicken with a meat thermometer to ensure it's cooked through.
  • BBQ: Preheat to medium-high heat. Cook for 15-20 minutes per side, or until the skin is charred and the internal temperature reaches 74°C (165°F). Use wood chips for a smoky flavor.
  • Grill Pan: Heat over medium-high heat. Cook for 20-25 minutes, turning halfway through.

3. Flavorful Recipes:

  • Classic Herb Roast Chicken: Simple, flavorful, and perfect for a weeknight meal.
  • Spatchcock Chicken with Lemon and Herbs: Add a bright, tangy twist to your chicken.
  • Moroccan Spatchcock Chicken with Preserved Lemon and Olives: A burst of Moroccan flavors for a truly exotic dish.
  • Spatchcock Chicken with Asian Glaze: Sweet, savory, and spicy all in one!

4. Tips and Tricks:

  • Use a sharp knife for spatchcocking.
  • Press down firmly on the chicken to flatten it.
  • Season generously with your favorite herbs and spices.
  • Let the chicken rest after cooking.
  • Use a meat thermometer to check the internal temperature.
  • roast vegetables alongside the chicken for added flavor and nutrition.
  • Experiment with different marinades.

Part 7: FAQs

Got questions? I've got answers! Here are some common questions about spatchcock chicken:

1. Can I spatchcock frozen chicken?

It's not recommended to spatchcock a frozen chicken. The chicken needs to be thawed properly to ensure safe cooking and a good result. Thawing it in the refrigerator overnight is the best way to go. Once it's thawed, you can spatchcock it as usual.

2. How do I know when my spatchcock chicken is cooked through?

The best way to tell is by using a meat thermometer. The internal temperature of the chicken should reach 74°C (165°F). You can also check if the juices run clear when you poke the chicken with a fork. If the juices are still pink, the chicken needs to cook a little longer.

3. Can I cook a spatchcock chicken on the stovetop?

Yes, you can! Use a large skillet or dutch oven over medium-high heat. Cook the chicken for 15-20 minutes per side, or until the skin is crispy and the internal temperature reaches 74°C (165°F). You'll want to make sure the skillet is large enough to accommodate the flattened chicken and that the heat is evenly distributed.

4. What are some good side dishes to serve with spatchcock chicken?

Spatchcock chicken goes well with a variety of side dishes, including:

  • Roasted vegetables like carrots, potatoes, onions, or peppers. Roasting the vegetables alongside the chicken adds a wonderful depth of flavor.
  • Couscous or rice. These are light and fluffy sides that complement the chicken perfectly.
  • Salad. A fresh salad adds a nice contrast to the hearty chicken.
  • Bread. A crusty bread is great for soaking up the delicious juices from the chicken.

5. Can I freeze spatchcock chicken?

Yes, you can freeze spatchcock chicken for up to 3 months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing. Thaw it completely in the refrigerator before cooking. Freezing and thawing can affect the texture of the chicken, so it's best to cook it soon after thawing.

Part 8: Final Thoughts

There you have it! Everything you need to know about spatchcock chicken. It's really an amazing way to cook a whole chicken. It's quick, easy, and produces the most delicious results. So, what are you waiting for? Grab a whole chicken, get spatchcocking, and enjoy the most succulent chicken you've ever tasted!