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How to Make the Juiciest Spatchcock Chicken Ever!

Juicy Spatchcock Chicken

For the juiciest chicken with the crispiest skin, you definitely want to spatchcock it!

Spatchcocking is essentially removing the backbone from the chicken and crushing the breast bone, resulting in flattening the chicken. This process allows the chicken to cook faster and evenly.

Making a juicy spatchcock chicken is easy. We simply inject melted butter into the breast and coat the chicken in a seasoned butter. This results in the juiciest most flavorful bird you've ever had.

What Makes this Spatchcock Chicken Great?

  • Because the chicken is flattened with the spatchcock method, the cooking process is much faster! So if you're looking to get a quicker and even cook as well as an evenly crispy skin, I would highly recommend this method.
  • If you're like me and love cutting a whole chicken to get the individual pieces (breast, thighs, legs, and wings), you can cut them much easier (after they're cooked) to serve.
  • I inject it with butter and it provides such a juicy bite!

Ingredients Needed for the Spatchcock Chicken

  • Whole chicken
  • Aromatics (thyme and rosemary)
  • Seasonings
  • Lemon
  • A lot of butter!

Best Practices/Tips

  • Although not necessary, you can marinade this chicken for a few hours or overnight. The chicken will be juicy due to the injected and basted butter, but the marinade would be for the seasoning.
  • For a next level crispy skin, pat the chicken dry. Coat the breast/skin side with salt and place in the fridge uncovered overnight.
  • What this does is that it removes the moisture from the skin resulting in a finer restaurant level crisp. Remove from the fridge and pat dry and then proceed to season.

Prep Time 15 mins
Cook Time 1 hr
Rest Time 15 mins
Total Time 1 hr 30 mins
Courses: ,
Difficulty: Intermediate
Cooking Temp: 425  F
Servings: 8
Best Season: Suitable throughout the year
Description

Get down with the mouthwatering flavors of this juicy spatchcock chicken! This cooking technique involves removing the backbone to allow for even cooking, resulting in a chicken that’s juicy, tender, and packed with flavor. 

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Ingredients
  • 1 whole chicken
  • 2 sticks of butter
  • 4 tbsp AC BBQ seasoning
  • 3 tbsp garlic powder
  • 2 tbsp black pepper
  • 1 tbsp neutral oil (like olive oil or vegetable oil)
  • 1 sprig Thyme
  • 1 sprig Rosemary
Instructions
  1. 1
    Follow the directions to spatchcock your chicken as per the video.
  2. 2
    Take one stick of butter and melt it completely.
  3. 3
    Add 2 tbsp of the AC BBQ seasoning into the butter.
  4. 4
    (Optional)- inject some of the butter into the breast part of the chicken with a meat injector. Use the remaining seasoned butter to rub around and inside of the chicken.
  5. 5
    Marinate overnight for best results or at least 4-6 hours.
  6. 6
    Remove from the fridge and let the other stick of butter soften to get to room temperature.
  7. 7
    Preheat your oven to 425 degrees.
  8. 8
    Add the remaining seasonings to the butter.
  9. 9
    Spread the seasoned butter all over and inside of the chicken again.
  10. 10
    Coat with the oil as you spread the butter.
  11. 11
    If necessary, add a little more seasoning to the top of the chicken.
  12. 12
    Place the chicken in a large oven safe dish and tint with foil.
  13. 13
    Cook for an hour basting every 15-20 minutes until it reaches 162 degrees internally.
  14. 14
    Remove from the oven and let it rest still covered in foil. It should get the temperature up to the desired 165 once rested.
  15. 15
    Serve and enjoy!

Nutrition Facts

Servings 8

Keywords: chicken, dinner, dinner ideas, roast chicken, spatchcock chicken
Read it online: https://cookingwithpatlee.com/recipe/how-to-make-the-juiciest-spatchcock-chicken-ever/