How to Spatchcock a Chicken, Step-by-Step

Turn your chicken breast-side up, with the thighs and drumsticks splayed out closer to you and the wings farther away. Pat dry with paper towels, then use the heel of your hand or hands to press down on the breast and flatten the chicken, until you hear the breast bone crack—the notch you cut makes this easier. Blot both sides of the chicken with a paper towel again to make sure everything is dry, and wash your hands. You now have a fully spatchcocked chicken.

Bonus: How to season and grill a spatchcocked chicken

Photograph by Elliott Jerome Brown Jr., Prop styling by Christina Allen, Food Styling by Thu Buser

There are many ways to prepare a butterflied bird. A brine (wet or dry) is classic for hand-off flavor building, or you can soak it in a marinade. But for a quick summer chicken, a dry rub and a grill are good choices.

For cookbook author Anna Stockwell’s grilled chicken method, you’ll need about 1 Tbsp. Diamond Crystal or 1½ tsp. Morton kosher salt for each chicken you plan on grilling. Add 1½ tsp. brown sugar, which will help to caramelize the skin, and about 1 Tbsp. assorted flavorings, such as finely chopped oregano and lemon zest for a bird that transports you to the Greek islands, or jerk seasoning for a Caribbean-inspired bird. Stockwell also recommends ground coriander, lime zest, freshly ground black pepper, or a bit of cayenne. Rub your spice mix all over the spatchcocked chicken, making sure not to miss the wings or now-exposed interior.

Before transferring the bird to the grill, slide a metal skewer through the breast and another through the thighs. “This is a game-changing move,” Stockwell adds, noting that the technique originally comes from cookbook author J. Kenji López-Alt. It might seem tedious, but it ensures your butterflied chicken stays together when you flip it on the grill.