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Meal Instructions
Specimen #0193·GRILL·Easy

Grilled Spatchcock Whole Chicken

Cut the backbone out, flatten the bird, and grill 45 minutes over indirect heat — the whole chicken cooks evenly and finishes with paper-crisp skin.

Cook temp
400°F
Total time
70m
FLIP AT
40m
Serves
4
PULL AT
165°F
Ingredients
4 1/2 lbs Whole Chicken — backbone removed (save for stock)
1 tbsp Kosher Salt — for dry brine
2 tbsp Neutral Oil — avocado or grapeseed
1 tbsp Smoked Paprika
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Dried Oregano
Equipment
Gas or Charcoal Grill
Sharp Kitchen Shears
Instant-Read Thermometer
Grill Tongs
DirectionsGet to the point
1Cut backbone from a 4.5 lb chicken with shears; flip skin-up and press flat.
2Dry-brine with 1 tbsp salt for 2 hrs; rub with oil, 1 tbsp paprika-garlic rub.
3Grill skin-UP over indirect heat 40 min at 400°F ambient to 155°F breast.
4Flip skin-down over direct heat 5 min to crisp; rest 10 min before carving.
Dad pro tip

Save every backbone in a freezer bag. Once you have 3-4, throw them in a pot with an onion, celery, carrot, and 3 quarts of water for the best chicken stock you'll ever make. Spatchcocking is a stock program in disguise.

Kid adjustment

Pull leg quarters off first — the drumsticks are the most kid-friendly cut, easy to hold and less prone to being 'too crispy' for young palates. Serve with ketchup for dipping.

Reheat

Reheat carved pieces on a wire rack in a 350°F oven for 12 minutes. The skin re-crisps as the residual fat re-renders. Never microwave grilled chicken — it turns every juicy bite to rubber.

BASIS: Tested on a 4.5 lb whole chicken spatchcocked (backbone removed), dry-brined 2 hours, grilled skin-up over indirect medium heat (400°F ambient) with a searing finish direct.385 kcal · 42g protein · 0g carbs · 23g fat
USDA FoodData Central #171466 (chicken meat and skin, cooked)
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