This Spatchcock BBQ Chicken recipe has become a favorite at our house! It’s one of my most requested dinners during the summer.
It takes under 1 hour to cook an entire chicken, which can be oven-roasted or grilled outdoors. It’s a very easy recipe!
The best part is the barbecue sauce, which can be homemade or store-bought. There’s so much flavor in this spatchcock BBQ chicken, you’ll love it!
We make this spatchcock BBQ chicken a lot during summer time. You can oven-roast it or grill it – turns out great either way! It goes so well with seasonal salads such as Watermelon Feta Salad with Blueberries and this gorgeous Grilled Peach Salad.
Spatchcocking is a technique that involves removing the chicken’s backbone and flattening it. This allows the chicken to cook faster and more evenly, which produces juicy and tender results.
For this recipe, I always use my favorite sweet BBQ sauce recipe. Really, the sauce is the star of this recipe – it’s SO GOOD! It’s the same one I use to make my Slow Cooker Barbecue Baby Back Ribs.
Why we love this spatchcock BBQ chicken recipe:
- Spatchcocking the chicken allows you to grill it outdoors because it lays flat. Summer is almost here, so I’ll take all the time I can to be outside enjoying the weather!
- With this method, the chicken cooks a lot faster and more evenly than the traditional way, so it will always come out juicy and tender.
- I use my homemade sweet BBQ sauce here, which makes this chicken really AMAZING!
- This recipe includes directions for oven-roasting and grilling.
Jump to:
Why Spatchcock Chicken
- It cooks much faster and more evenly because the chicken lays flat.
- Because it doesn’t take that long to cook, it stays juicy and tender, especially the breasts, which tend to dry out faster.
- It’s quite easy! It may look intimidating, but it’s actually not. All you need are sturdy kitchen shears.
The Amazing BBQ Sauce
The true star of this spatchcock BBQ chicken recipe is the homemade BBQ sauce. It goes especially well with this chicken recipe.
I tend to be quite picky when it comes to BBQ sauces, so I often like making my own at home. I like it on the sweeter, less tangy or vinegary side. It takes just 20 minutes to make. It’s also make-ahead and freezer-friendly.
If you’re in a pinch, just grab your favorite store-bought BBQ sauce. But if you have time, definitely give this easy BBQ sauce a try!
Ingredient Notes
Below are the ingredients you’ll need plus a few helpful notes from recipe testing. Ingredient quantities can be found in the recipe card down below.
- Whole chicken: About 4.5 pounds. Neck and giblets removed.
- Kosher salt: You’ll need about 1.5 tablespoons for a whole chicken. I’d highly recommend using Kosher salt.
- Ground black pepper: About 1 teaspoon should be enough.
- Garlic powder and smoked paprika: For flavor.
- Oil: Use vegetable oil or light olive oil, which have a high smoke point. Light olive oil is sometimes referred to as “for sautéing or grilling.”
- BBQ sauce: You may use your favorite store-bought or make my follow my homemade BBQ sauce recipe.
Tools and Equipment
To make this recipe, you’ll need a few things:
- Good kitchen shears to cut out the backbone. Alternatively, you may use a sharp kitchen knife, but I find kitchen shears more effective and easier to use.
- A large baking sheet or a large 14 inch cast iron skillet, if oven-roasting.
- A meat thermometer to check for doneness.
- If grilling, you need an outdoor grill with a lid that can fit a whole butterflied chicken.
Step-by-Step Tutorial
Spatchcock BBQ Chicken is super easy to make! It comes together in under or about 1 hour, depending on the cooking method. Let me show you how!
Step 1 | Spatchcock the chicken
Basically, you need to cut through the backbone and remove it. Then, using the lower palm of your hands, press it flat (breast-side up).
Step 2 | Season
Pat it dry thoroughly – this ensures you’ll get crispy skin. Rub it all over with oil, smoked paprika, garlic powder, Kosher salt, and ground black pepper.
Step 3 | Cook chicken
Oven roast: Roast in the preheated 425 degrees F oven for about 30 mins. Remove from oven and brush with some BBQ sauce, and return to the oven for 10 minutes. Repeat one more time. It should be about 50 to 55 minutes total, or until internal temperature reaches 165 degrees F.
Grill: Cook on the grill over medium-high heat, skin side down first, flipping every few minutes (cover with the lid for faster cooking). Once it reaches 150 to 155 degrees F (about 45 minutes), baste with BBQ sauce during the last 15 minutes of cooking time. The spatchcock BBQ chicken is ready when it reaches 165 degrees F in the thickest part.
Prep Ahead
You can spatchcock the chicken 1 to 2 days in advance, and keep it refrigerated. Do not refrigerate raw chicken for more than 1 to 2 days. Prior to cooking, let the chicken sit on the counter for 20 to 30 minutes so it’s not so cold.
The barbecue sauce can be made up to 2 weeks in advance.
Pairing and Serving Ideas
This spatchcock BBQ chicken recipe is great for summer! We love to serve it with seasonal salads, such as this Watermelon Feta Salad and Grilled Peach Salad.
It also pairs really well with comforting sides, such as this Stovetop Mac and Cheese or White Cheddar Mac and Cheese. Red mashed or fluffy mashed potatoes are great too!
Other great summer-inspired side dishes you can’t miss:
- Pesto Potato Salad
- Dill Red Potato Salad
- Grilled Vegetables with Chimichurri Sauce
- Fruit Salad with Orange Poppyseed Dressing
If you’re looking for other ways to cook a whole chicken, try this Dutch Oven Roasted Whole Chicken and traditional Roast Chicken.
Recipe FAQs
Yes! Grill over medium-high heat, flipping every few minutes until it reaches 150-155°F (about 45 minutes). Baste with BBQ sauce during the last 15 minutes and cook until it reaches 165°F in the thickest part.
Yes! Roast at 425 degrees F for about 50 minutes total. During the last 20 minutes, brush with BBQ sauce twice.
Yes, definitely.
It takes about 45 to 50 minutes to roast a spatchcock chicken in the oven. As for grilling, cooking times may vary depending on what type of grill you have. To be sure, always use a meat thermometer. It should read 165 degrees F inserted in the thickest part of the breast and thighs.
Instructions are included in the recipe card down below, but you can also refer to this dedicated post on how to spatchcock chicken.
This recipe was originally published in 2020 and updated in May 2023 to include new photos and information, plus a few recipe modifications.
Tips for Success
- For ease, use sturdy kitchen shears to spatchcock the chicken.
- Thoroughly pat the chicken dry before seasoning. It will help the skin crisp up and brown better.
- Be generous with the seasoning! You’re cooking a 4-5 pound chicken after all.
- Use vegetable oil or “light olive oil” (not extra virgin), as it has a higher smoke point.
- Cook until it reaches about 160 to 165 degrees F in the thickest part. The temperature will continue to rise by 5 degrees as it rests.
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Spatchcock BBQ Chicken
Equipment
- 14-inch cast iron skillet if not using baking sheet
Ingredients
- 1 (4.5-pound) whole chicken - neck and giblets removed
- 1 ½ teaspoons garlic powder
- 1 teaspoon smoked paprika
- 1 ½ teaspoons Kosher salt
- 1 teaspoon ground black pepper
- Vegetable oil, or "light" olive oil
- 2 cups homemade sweet BBQ sauce - or store-bought
Instructions
- If oven roasting, preheat oven to 425 F and position the middle rack. If grilling, preheat your grill to medium-high heat.
- Spatchcock the chicken: Using strong kitchen shears, cut through the backbone of the chicken and remove it, along with any little bones that may be sticking out. With the lower side of the palm of your hands, press down the chicken until flattened.
- Thoroughly pat dry the chicken. Season a few generous drizzles of oil (about 2-3 tablespoons), garlic powder, smoked paprika, Kosher salt, and ground black pepper. chicken with salt, black pepper, and garlic powder. Rub all over the chicken. Clip off the wing tips or tuck them under the skin so that they don't burn.
- Set aside ½ cup of the BBQ sauce for brushing the chicken. Reserve the rest of the sauce for serving.
- If oven-roasting: In a large sheet pan, roast the chicken for about 30 mins. Remove from oven and brush with some BBQ sauce, and return to oven for 10 minutes. Repeat one more time. It should take about 50 minutes total, or until internal temperature reaches 165 degrees F.
- If grilling: Cook on the grill over medium-high heat, skin side down first, flipping every few minutes. Cover with the lid for faster cooking. Once it reaches 155 degrees F (about 45 minutes), baste with BBQ sauce during the last 15 minutes of cooking time, or until it reaches 165 degrees F in the thickest part.
- Let the chicken rest for 10 to 15 minutes before carving. Serve with the reserved barbecue sauce. Enjoy!
Notes
- Prep ahead: chicken 1 to 2 days in advance, and keep it refrigerated. Do not refrigerate raw chicken for more than 1 to 2 days. Prior to cooking, let the chicken sit on the counter for 20 to 30 minutes so it’s not so cold.
- Store leftovers in an airtight container in the fridge.
- How to carve: First remove the legs and the wings by finding the joint and cutting it; the joints are soft and can be cut easily. Then, remove each breast by cutting along the chest bone and slice.
- Use your favorite BBQ sauce.
Ivana says
Oh no I’ve marinate the chicken , I follow the ingredients but I forgot to reduce the salt, do you think it’s gonna salty after 24 hours marinating?
Tania says
I don’t think it will be overly salty. It will be delicious!
Mary says
Awesome recipe – I made your homemade bbq sauce recipe too and that was great also. Can’t wait to make everything again soon.
rebecca says
I’ve now made this twice in one month. Perfect instruction, and the chicken is so juicy. This has become a house favorite!
Barney Whitmore says
Smoke point for the olive oil is 375-400. My oven filled with smoke and that smell transferred to the chicken. Otherwise, good recipe. Lower the temp, extend the cook time.
DD says
Thanks for the info. I’ll use avocado oil. This looks good and we love spatchcocked chicken,
DD says
Is avocado oil ok to use here? Thanks.
Tania says
yup!
Deborah says
What about Grapeseed oil would that work here? Thank you.
Tania says
Grapeseed oil will work as well!
Kevin Michael Storm says
I threw my bird in an oven roasting bag for extra moisture retention and the oil didn’t get the chance to smoke because of the humidity. Guess I should be glad I did! Thanks for that warning!
Sharon says
This was amazing!. I will use this technique from now on for my chickens. I wish I had taken a picture before my family dove in!
Gia Jacobson says
Been wanting BBQ chicken for awhile, but scared of the grill, I found your recipe and tried it and it was fabulous!! Made the barbecue sauce too! No leftovers and the skin was absolutely delicious 😋 thank you for sharing your delicious recipe.
Tania says
Thank you for trying it, Gia! So glad to hear!
Maxine Gover says
I cooked this recipe on Saturday and we absolutely loved it. Will definitely be cooking this again. I think it’s our new favorite way of cooking chicken. Thanks for sharing this great recipe 😋
Tania says
So happy to hear, Maxine!
CookDrinkFeast says
This was great! I did a quick brine using 40 aprons brine recipe. I used less salt and added smoked paprika to the spice rub. I used a keto-friendly BBQ sauce I recently bought from Costco on both sides of the bird. The chicken was juicy and flavorful. Thanks for the clear instructions!
Samah Hassan says
Just made this for dinner and it was a hit!
Jacy says
I have been using this recipe many times! It has become my favourite way to roast a chicken or two. Thank you for this! Delicious!
Esther says
Amazing recipe! It was one of the best chickens I have ever had – so juicy and flavorful. I baked the chicken on top of a layer of sliced lemons. Next time, I would add 10-15 more minutes to the cooking time and perhaps do a 3rd baste.
Bonnie says
Been thinking about cooking chickens this way for a while. Baked two chickens last night. One with BBQ sauce, one without. They were the bomb! So tasty and juicy. My guests loved them and decided they will start baking/grilling chicken this way.
I cut carrots, zucchini, and bok choy into long chunky pieces and onion into thick slices, tossed everything with EVOO and divided them between two cookie sheets. Placed the chickens on top and roasted until chickens were done. The roasted veggies were so yummy. Already thinking about cutting acorn squash in rings next time. Skies the limit for veggies you could use.
I did have to cook chickens longer than recommended time. Just kept checking drumsticks and breasts for doneness.
Patty Sanders says
Was very good. Cooked 10 minutes more, because my chicken was on the heavy side of 5lbs.
Tania says
Thank you, Patty!
Linda Pedroza says
This chicken was DELICIOUS!!
Tania says
Thank you, Linda!