Juicy, smoky, and packed with flavour — this dry-rubbed spatchcock chicken is a backyard BBQ essential. Cooked over charcoal with indirect heat on the Kamado grill for crispy skin and perfectly tender meat. Use a rub of your choice or even just salt and pepper but our suggestions are below- breast or leg sir…
🕒 Prep Time: 15–20 mins
🔥 Cook Time: 30–45 mins (depending on size of bird)
🍗 Serves: 4
🔥 Grill Setup: Heat deflectors in for indirect cooking at 160–180°C (300–340°F)
🔪 What Is Spatchcock Chicken?
Spatchcocking (aka butterflying) is a method of preparing poultry by removing the backbone so it lays flat. This allows for more even cooking, faster grilling, and crispier skin — perfect for BBQ or smokers.
🛒 Ingredients
🐔 For the Chicken:
- 1 whole chicken (1.5–2kg)
- 1 tbsp olive oil (or neutral oil)
🧂 For the Dry Rub: (if you’re not buying from us of course)
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried thyme
- 1 tsp ground cumin
- 1 tsp coarse sea salt
- ½ tsp black pepper
- ½ tsp chilli powder (optional for heat)
- Zest of 1 lemon (optional – adds brightness)
🔧 Equipment Needed
- Heat deflectors Add link
- Meat thermometer Add link
- Sharp kitchen or poultry shears
- Tray or cutting board
- Basting brush Add link
🐓 How to Spatchcock a Chicken (Step-by-Step)
- Place the chicken breast-side down on a cutting board.
- Using poultry shears, cut along both sides of the backbone to remove it completely.
- Flip the chicken over and press firmly on the breastbone with the heel of your hand to flatten it.
- Tuck the wing tips behind the breasts to avoid burning.
- Pat dry with paper towels – this helps the rub stick and the skin crisp.
💡 Tip: Save the backbone for making stock!
🧴 Rub & Rest
- Drizzle the chicken with chosen oil on both sides.
- Mix all dry rub ingredients in a small bowl.
- Generously coat the chicken with the rub, massaging it into every nook and cranny.
- Let the chicken sit at room temperature for 20–30 minutes while you prepare the grill.
🔥 BBQ Cooking Instructions (Kamado Style)
- Set up your BBQ for indirect cooking:
Insert your heat deflector and bring the temp to 180–200°C (355–390°F). - Place the spatchcocked chicken skin-side up on the grill grates, over the indirect zone.
- Close the dome and cook for 30–45 minutes, or until:
- Internal temp at the thickest part of the breast reads 70°C (165°F)
- Juices run clear when pierced
- Optional: For extra crispy skin, open the vents and increase heat to 220°C during the last 5–10 minutes of cooking.
- Remove the chicken, rest for 10–15 minutes, then carve and serve. Temp will rise to 75°C while resting… the juicier the better hey?
🍽️ Recommended Sides
🔥 Grilled Garlic Flatbreads
Cooked directly on the Kamado while the chicken rests — brushed with garlic butter and parsley.
🥔 Charred Baby Potatoes
Parboil, then grill over direct heat until crispy. Toss in olive oil, rosemary, and flaky salt.
🥗 Zesty Slaw
Thinly shredded cabbage, red onion, carrot, and coriander with a lemon-mayo dressing — fresh and crunchy.
💡 Pro Tips for Perfect BBQ Chicken
- Use a meat thermometer for best results — overcooked chicken is avoidable.
- Dry the skin well before applying the rub — this helps it crisp beautifully.
- Let it rest after cooking — this keeps it juicy when you carve.
- Add a chunk of fruit wood (apple or cherry) for subtle smoke flavour.
📸 Show Us Your Bird!
Cooked this spatchcock chicken on your Kamado? Tag us @eggandember or use #EEwinnerwinnerchickendinner — we want to see your BBQ masterpiece!