Spatchcocking a chicken is one of the best ways to achieve evenly cooked, juicy meat with crispy skin. When paired with the Big Green Egg, this method produces a flavourful and tender bird that’s perfect for any occasion. Below is a detailed step-by-step guide to help you spatchcock and cook chicken on your Big Green Egg.
Before I get to the good stuff, I just wanted to mention that I always shied away from this method as a novice cook. I would always choose the easier route and do a beer can chicken or a simple roast in the oven. Something about cutting out the backbone and hearing that crack kept me from trying. But once I did it, there was nothing to it, and like I said, it makes for perfectly cooked chicken. Plus it’s pretty damn impressive on the IG grid.
Ingredients
- 1 whole chicken (4–5 lbs)
- 1 tablespoon kosher salt
- 2 tablespoons olive oil or melted butter
- 2 tablespoons of your favourite BBQ rub (or a mix of paprika, garlic powder, salt, and pepper)
- Optional: 1 chunk of smoking wood (e.g., hickory or pecan)
Equipment
- Kitchen shears or a sharp knife
- Cutting board
- Big Green Egg or any other grill/smoker (set up for indirect cooking)
- Meat thermometer
- Wire rack (optional for dry brining)
- Brick wrapped in aluminum foil (optional)
Step 1: Prepare the chicken

- Remove the backbone:
- Place the chicken breast-side down on a cutting board.
- Using kitchen shears, cut along both sides of the backbone from neck to tail. Remove the backbone and save it for stock if desired.
- Flatten the bird:
- Flip the chicken over so it is breast-side up.
- Press firmly on the breastbone with both hands until you hear it crack. This will allow the bird to lay completely flat.
Step 2: Dry brine for crispy skin (optional but recommended)
- Pat the chicken dry with paper towels.
- Sprinkle kosher salt generously over the skin and place the chicken on a wire rack over a baking sheet.
- Refrigerate uncovered for at least 8 hours or overnight. This step helps dry out the skin, ensuring it becomes crispy during cooking.
Step 3: Set up your Big Green Egg
- Preheat your Big Green Egg to 350°F for indirect cooking. Use a convEGGtor or plate setter to create an indirect heat zone.
- Add a chunk of smoking wood (like hickory or pecan) for added flavour if desired.
Step 4: Season the chicken
- Remove the chicken from the fridge and let it sit at room temperature for about 30 minutes.
- Rub olive oil or melted butter all over the chicken to help the seasoning stick.
- Generously apply your BBQ rub or seasoning mix to both sides of the chicken, including under the skin if possible.
Step 5: Cook on the Big Green Egg
- Place the chicken skin-side up on the grill grate.
- Close the lid and let it cook undisturbed for about 60–80 minutes.
- Insert a meat thermometer into the thickest part of the breast; it should read 165°F when done. The thighs should reach around 175°F for optimal tenderness.
- I like to put a brick wrapped in foil on top for the first 30 minutes or so, to help really keep it flat.
Step 6: Rest and serve

- Remove the chicken from the grill and let it rest for at least 10 minutes before carving.
- Cut into portions (breasts, thighs, drumsticks, and wings) and serve.
Tips for success
- For Extra crispy skin: Dry brine overnight and cook higher in the dome of your Big Green Egg using an EGGspander accessory.
- Flavour boost: Add butter under the skin or baste with BBQ sauce during the last 10 minutes of cooking.
- Pairing suggestions: Serve with roasted vegetables, coleslaw, or grilled corn.
Do you like making spatchcock chicken?
Have you successfully made spatchcock chicken before? Are you nervous to try it like I was? Once you get over doing a little butchering, it’s really a simple process.
Want to add even more flavour to your dinner? Set up your cook so the drippings fall on your sides. Like some roasted potatoes or root veggies.
That’s it. Go out and cook a bird today. Whether it’s sitting on a can of beer, or laying flat under a brick, I think grilled or smoked chicken is the best way to do it.
Spatchcock Chicken FAQ
1. What does it mean to spatchcock a chicken?
Spatchcocking involves removing the backbone of a chicken and flattening it by breaking the breastbone. This allows the chicken to cook evenly and more quickly compared to roasting it whole.
2. Why should I spatchcock a chicken?
Spatchcocking has several benefits:
- Reduces cooking time by up to 25%.
- Ensures even cooking of both white and dark meat.
- Maximizes crispy skin due to increased surface area exposure.
- Makes carving easier.
3. What tools do I need to spatchcock a chicken?
You’ll need:
- Sharp kitchen shears or poultry scissors for cutting through the backbone.
- A sturdy cutting board.
- Optional: A paring knife for additional trimming or cutting into the breastbone.
4. Do I need to brine or marinate the chicken before cooking?
Brining or marinating is optional but highly recommended:
- Dry brine: Sprinkle salt over the skin and refrigerate uncovered for 8–24 hours for crispy skin.
- Wet brine: Soak in a saltwater solution with optional aromatics like garlic or herbs for added flavour and moisture retention.
6. What’s the best way to cook a spatchcocked chicken?
Spatchcocked chicken can be cooked using various methods:
- Oven roasting: Bake at 375–425°F until internal temperatures reach 165°F (breast) and 175°F (thigh).
- Grilling: Cook over indirect heat at 350–400°F, flipping as needed for even browning.
- Smoking: Use wood chips like hickory for added flavour and cook low and slow at around 250–300°F.
7. How long does it take to cook a spatchcocked chicken?
Cooking times depend on the method and size of the bird:
- Oven roasting: About 45–60 minutes at 400°F for a 4–5 lb chicken.
- Grilling: Approximately 50–60 minutes at medium heat (350–400°F).
Always use a meat thermometer to ensure doneness.
8. How do I know when my spatchcocked chicken is fully cooked?
Use an instant-read thermometer:
- The thickest part of the breast should reach 165°F.
- The thighs should be around 175°F for optimal tenderness.
Juices should run clear when pierced, and the skin should be golden brown.
9. Can I save the backbone after removing it?
Yes. The backbone can be used to make flavourful homemade stock or broth. Freeze it along with other trimmings like wing tips for later use.
10. What are some seasoning ideas for spatchcocked chicken?
Here are some popular options:
- Simple salt, pepper, olive oil, and garlic.
- BBQ rubs or Cajun seasoning for smoky flavours.
- Mediterranean-style marinades with lemon, oregano, and garlic.
- Asian-inspired glazes with soy sauce, ginger, and honey.