I get messages daily about how to butterfly a chicken. Butterflying a chicken is not only an effective way to cook a whole chicken, but it is also a great technique for mastering the art of grilling a great tasting bird. Spatchcocking will allow for a lot of the poultry juices to remain and not drip out into the grill. The result will be a very juicy, tender piece of grilled meat. After using the spatchcock technique marinate, pat dry and heavily season your chicken with BBQ BRO’S California Style Rub. Our California Style Rub is PITMASTER APPROVED as a must-have poultry seasoning rub.
Click here to purchase.
- Place your chicken on a cutting board and pat the chicken dry with paper towels. Place the bird breast-side down on the board with the neck facing towards you.
- Using poultry shears (or very high quality scissors) hold the neck in one hand, cut about ¾ of the way down along one side of the chicken's spine, separating it from the ribs. Repeat on the other side of the spine. Hold the spine for leverage and continue cutting on both sides to remove it completely.
- Flip the chicken so that the breasts face upward and the chicken legs face outward on both sides. Using the palm of your hands, press along the breast bone with some force to flatten the chicken completely. The legs and breasts should lay completely flat.