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Recipes
Spatchcock Chicken
Serves: 4-8
Total: 55M
Prep: 20M
Cook: 35M
4.5
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Recipe Preparation
- Chicken
- butter
- pepper
- rosemary
- stone ground mustard
- garlic powder
- salt
Step Description
1
To spatchcock your chicken, first remove any innards from the chicken. Flip it over so it is breast side down. Use a boning knife or pair of meat scissors to carefully cut down the backbone. The easiest way to do this is to start from the bottom of the chicken near the tail. As you cut, you can gently flatten and separate the chicken to make the cutting easier. Once you cut along one side of the backbone, do the same with the other side.
2
As you remove the backbone, gently press down so the chicken lays flat. Flip the chicken over and now it’s ready to be seasoned and roasted or grilled. Don’t get rid of the backbone! Roast it or freeze it and use backbones to make delicious chicken stock.
3
If you are grilling your spatchcock chicken, you can marinate it or season it with a dry rub (we like a combo of salt, pepper, garlic powder and paprika.
4
If you are roasting the chicken, you can use many types of seasonings. You can marinate or use a dry rub like above, or make a flavorful garlic and herb compound butter (the one we used here is butter, rosemary, garlic, salt, pepper and stone ground mustard.
5
Season the chicken how you like, then use your ThermoPro TP17 Leave-In Meat Thermometer with dual probes. Set both goal temperatures to 165 degrees Fahrenheit.
6
Insert one probe into the thickest part of the breast. Insert the second probe into the thickest part of the thigh.
7
Roast at 400 degrees Fahrenheit or grill until the internal temperature reaches at least 165 degrees Fahrenheit.
Step Video
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