Sunday Brunch: Spatchcock

TULSA - The Tulsa Food Guy, Tyson Caldwell, joins us for his take on grilled chicken.  Tyson removes the breastbone and backbone in a process known as " spatchcocking," which exposes more surface area of the chicken and allows for faster, more even cooking.

1. Get a whole chicken.  Use a paper towel to absorb the juices from the surface of the chicken.

2. Place chicken breast down on a cutting board.  Using kitchen or poultry shears, cut the rib bones where they connect to the backbone on one side of the backbone.  Then cut the other side of the backbone, removing the backbone completely.

3. Using a sharp knife, cut into the breast cavity in the center near the neck about 1/4 to 1/2 inch.

4. Split the breast, causing the chicken to lay flat across the cutting board.

5. Using your favorite poultry seasoning (I prefer a Cajun or BBQ mix), liberally season the bottom side of the chicken, then flip it over and do the same to the other side.

6. Set up grill/smoker for indirect grilling.  Cook for approximately 45 minutes (cooking times will vary depending on size of the chicken and grill temperature), flipping once halfway through.  When done, the spatchcock should be firm to the touch.  To further test doneness, cut into the inside of the thigh.  If clear juices come out, it is done.  If no juice comes out, you probably cooked it too long. 

Alternate process: Spatchcock can also be cooked in the oven.  Set temperature at 350 degrees, and cook for about 30-45 minutes, checking regularly.

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