Rosemary Spatchcock Chicken on the Grill — Video Tutorial

What is spatchcock chicken anyway?

Spatchcock is not a breed of chicken — it’s a preparation method. Spatchcocking means removing the backbone from a whole bird so it can be opened and laid flat. That simple change makes a big difference when grilling: faster, more even cooking and better access to the skin for crisping.

The benefits of spatchcock chicken

Spatchcocking offers several advantages. A chicken laid flat on the grill cooks more evenly than a whole bird and usually finishes more quickly. The flattened presentation also looks attractive on the plate. Most importantly, spatchcocking makes it much easier to get uniformly crispy skin because you can expose more surface area directly to the heat, especially when finishing skin-side down over hot coals.

Is it hard to spatchcock a chicken?

Not at all. The process is straightforward: remove the backbone and press the bird flat. Many people find poultry shears easiest for cutting along the backbone, though a sharp knife will work in a pinch. If you plan to spatchcock often, a sturdy pair of plier-style shears can be more comfortable to use than basic kitchen shears.

Tips for grilling spatchcock chicken:

1. Save the backbone and any trimmings in the freezer. When you have several, they make excellent stock.
2. For extra-crispy skin, cook the chicken mostly over indirect heat, then finish skin-side down directly over the coals to blister and crisp.
3. Season however you like. This recipe uses rosemary salt, but any rub will work. Be cautious with sugar in rubs if you plan to finish over direct heat — sugar can burn quickly.
4. Use an instant-read or leave-in thermometer and check both the breast and thigh to ensure safe, even doneness.
5. Spatchcock chicken is great as leftovers because it stays juicy. It reheats well and works perfectly in dishes like enchiladas or salads.
6. Invest in a reliable thermometer — instant-read or leave-in — for accurate internal temperature readings and better grilling results.

Now that the basics are covered, let’s get to grilling. If you try this recipe, feel free to share your results on social media.

Spatchcock Rosemary Grilled Chicken

Serves: 4 | Active Prep Time: 10 min | Cooking Time: 35 min

Ingredients
1 whole chicken (3–4 lb)
3 tbsp olive oil
2 tbsp rosemary salt
1 cup chimichurri (optional)

How to Make Spatchcock Rosemary Grilled Chicken, Step-by-Step

Step 1: Light your grill and set it up for two-zone cooking. Using a reliable thermometer, aim for a grill temperature of about 385°F.

Step 2: Remove the backbone and place the bird skin-side down on a cutting board. Brush the inside with olive oil and season generously with rosemary salt.

Step 3: Flip the chicken and brush the skin side with olive oil, then sprinkle with more rosemary salt if desired.

Step 4: Insert a leave-in thermometer into the thickest part of the thigh. Place the chicken on the grill over indirect heat with the legs pointed toward the hotter side. For a hint of smoke, add a pecan or other hardwood chunk to the coals. Close the lid.

Step 5: When the thigh temperature reads about 160°F, remove the chicken from the grill. If you want crispier skin, briefly finish it skin-side down over direct heat before removing.

Step 6: Let the chicken rest 8–12 minutes. Carryover cooking will raise the internal temperature to the recommended 165°F for finished dark meat.

Step 7: Drizzle with chimichurri if you like, carve, and serve.

Make Spatchcock Rosemary Grilled Chicken: