How Long to Cook Spatchcocked Whole Chicken (3.5–4 lb) in the grill
Specification: 3.5–4 lb whole chicken, backbone removed and bird flattened, dry-brined 12–24 hours uncovered in the fridge
3-Step Execution Protocol
Preheat grill to Two-zone: 400°F indirect (lid down) + brief 500°F direct sear at the end. Clean and oil grates. Prepare spatchcocked whole chicken (3.5–4 lb) (3.5–4 lb whole chicken, backbone removed and bird flattened, dry-brined 12–24 hours uncovered in the fridge).
Cook for 40–55 mins (skin-side up on indirect the whole time, flipped only for the final skin-crisping). Flip at the 40-minute mark for even browning.
Skin is bronzed and taut across the breast, thigh joint wiggles loose with no drag, and juices from a probed thigh run clear-yellow with no pink tint. Confirm internal temperature reaches 165°F breast / 175°F thigh (USDA safe minimum for all poultry parts). Rest for 10 minutes before serving.
USDA FSIS 165°F safe minimum for whole poultry, 175°F preferred for dark meat texture; spatchcock method and time targets from J. Kenji López-Alt's grilled-spatchcock testing (Serious Eats) and the Weber Grilling Guide indirect whole-chicken chart.