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How to Spatchcock a Chicken (in About 3 Minutes)
How do you spatchcock a chicken? Cut out the backbone with kitchen shears, flip the bird, and press down on the breastbone until it lies flat. Strong shears make it a 3-minute job: the Dalstrong Professional Kitchen Scissors ($79) are forged from 420J2 stainless steel. A flat chicken cooks faster and more evenly, with crisp skin all over.
What you need
- Kitchen shears: Professional Kitchen Scissors, 420J2 Stainless Steel ($79)
- A boning knife for trimming: Gladiator 6" Boning Knife ($69)
- A large plastic or wood board you can wash right after
- Paper towels
Step by step
- Pat the chicken dry and set it breast-side down, legs toward you.
- Cut along one side of the backbone with the shears, from tail to neck.
- Cut along the other side and remove the backbone. Save it for stock.
- Nick the breastbone. With the tip of the boning knife, make a small cut in the cartilage at the top of the breastbone. It helps the bird open.
- Flip and flatten. Turn it breast-side up, splay the legs out, and press firmly on the breast with the heel of your hand until it cracks flat.
- Tuck the wing tips behind the breast so they don't burn.
- Season and cook. Roast at high heat or grill skin-side up over indirect heat until the thickest part of the breast reaches 165°F.
Seasoning a spatchcocked chicken
Because the bird is flat, seasoning reaches every part. For the crispiest skin, salt it all over and leave it uncovered in the fridge for a few hours or overnight. Loosen the breast skin with your fingers and push butter, garlic and herbs underneath. Our guide to chopping herbs covers the prep. Right before cooking, brush the skin lightly with oil.
Spatchcock vs whole roast
| Spatchcock | Whole roast | |
|---|---|---|
| Cook time | Much faster | Longer |
| Evenness | Breast and legs finish together | Breast can dry out before legs are done |
| Skin | Crisp all over | Underside can stay soft |
| Presentation | Rustic | Classic |
The same method works for turkey; you'll just need more force on the backbone.
Food safety
Don't rinse raw chicken; it spreads bacteria around the sink. Wash the board, shears and your hands with hot, soapy water right after, and cook to 165°F. See USDA FSIS on washing poultry.
Other knives for chicken night
Boning Knife 6", Crimson Red ABS Handle, Gladiator Series, NSF Certified ($69). Spec sheet: German X50CrMoV15 steel, 54–56 HRC, 16–18° edge, NSF certified. For trimming fat and breaking the bird into pieces after cooking.
Boning Knife 6", Shogun Series, ELITE ($119). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish. A finer-edged boning knife for precise work.
More: best knife for cutting chicken and how to butcher a chicken.
FAQ
How do you spatchcock a chicken?
Cut out the backbone with kitchen shears, flip the bird, and press on the breastbone until it lies flat. The Dalstrong Professional Kitchen Scissors ($79) make it quick.
Can you spatchcock with a knife instead of scissors?
Yes. Use a sturdy boning knife or chef's knife to cut along each side of the backbone, but shears are easier and safer.
Why spatchcock a chicken?
It cooks faster and more evenly, and the skin crisps all over.
What temperature should spatchcocked chicken reach?
165°F in the thickest part of the breast, per USDA guidance.
