How to spatchcock a chicken

The Good Food team show you how to easily spatchcock a chicken for grilling or barbecuing.

Points to remember

  • Place chicken breast-side down, with the legs towards you.
  • Using sturdy scissors or poultry shears, cut up along each side of the parson’s nose and backbone to remove it, cutting through the rib bones as you go.
  • Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
  • Use two skewers to secure the legs and keep the bird flat. Run the skewers diagonally through the breast and thigh meat.
  • Griddle, grill or barbecue for 15-20 mins per side or roast for 40 mins (depending on size of bird).

Always wash hands and equipment thoroughly after handling raw chicken to avoid contaminating surfaces and food.


Ensure the meat is cooked all the way through the chicken – you can test by poking in a skewer in the thickest part to see if the juices run clear.