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Spatchcock Chicken

What does Spatchcoking” mean?

Spatchcocking or butterflying is a method of preparing the chicken for cooking. The method involves removing the backbone from tail to neck so that the bird can be opened out flat.  This method results in a shorter cooking time and a more evenly grilled or baked bird.


  1. The first step to flattening the chicken is to remove the backbone. You can use either a pair of poultry shears or kitchen scissors for this step. Cut along the right of the backbone from the tail to the neck. Next, cut along the left side of the backbone, just as you did on the right side. Freeze this removed backbone piece for future chicken stock or discard.
  2. To flatten the bird, you need to break the breastbone (but don’t remove). To do this, press down on each of the wings, at the same time until the bone cracks.
  3. Turn the chicken over so that it lays flat. Because the wing-tips usually burn and become inedible during the cooking process, it is best to snip them off. Use the kitchen shears to do this. Add these wing tips to the backbone to save for future stock or discard.
  4. Your spatchcocked chicken is now ready to be seasoned and cooked using any whole chicken recipe. This works great for grilling or baking. Be sure to properly clean your cutting board after this process in order to avoid cross-contamination that could lead to foodborne illnesses.


Beer Can Chicken: Super easy delicious dinner!

Total Time: 1 hr 50 min
Prep: 10 min
Inactive: 10 min
Cook: approximately 1 hr 30 min



Defrost the bird if frozen:

Preheat your grill to medium-high heat.

Take chicken out of packaging.

If the neck and gizzards are inside the chest cavity, remove those to cook for broth or use otherwise.

Rise Chicken

Rise Chicken inside and out with cold water and pat dry.

Apply rub or seasonings of your choice.

An easy great tasting method is: use ½ cup olive oil, melted ghee or preferred oil and add 2 T of our Weaver Seasonings of your choice. Then brush inside and outside of chicken with a brush dipped into the oil/seasoning mixture.


Pour out 1/4 of a can or bottleof beer and refill with water. Then sit the chicken on top of the beer can. If you prefer a foil pan can be used to catch any drippings, but not necessary. Place the chicken and beer in the center of the hot grill and cover. Cook the chicken for 3/4 to 1 1/2 hours, (varies by bird weight and grill heat) or until an instant-read thermometer registers 165 degrees F. This can be done in the oven as well. Set oven to 375 degrees. Make sure to place chicken and beer in a pan or skillet to catch drips if made in oven. Once cooked, cover loosely with foil and let rest for 10 minutes before carving.