Flattening Chicken For Bbq: Tips For A Perfectly Cooked Bird

Flattening a chicken for the BBQ, also known as spatchcocking, is a centuries-old technique for cooking poultry. It involves removing the spine and flattening the chicken to ensure even cooking and better results. This method can be intimidating for home cooks, but it is actually quite simple. To flatten a chicken, use kitchen shears or a sharp knife to cut down either side of the backbone and remove it. Then, turn the chicken breast side up and press firmly on the breastbone to flatten it. This technique can be applied to any poultry, including chicken, turkey, or other birds.

Cut out the backbone

Flattening a chicken for the BBQ, also known as spatchcocking, is a great way to ensure your chicken cooks evenly and quickly. The first step to achieving this is to cut out the backbone.

To begin, place your chicken breast-side down. Using a sharp knife or kitchen scissors, start cutting about half an inch away from the backbone, all the way from the neck to the tail. You will be cutting through the rib bones as you go. Continue cutting on the other side of the backbone until you can remove it. You can discard the backbone or freeze it to make stock.

Removing the backbone will cause the chicken to lose most of its structural integrity, so be sure to hold on to what is left of the tail as you cut. Kitchen scissors are generally recommended over a knife as they are safer and work great. However, if you are using a knife, a sharp, heavy chef's knife will work well. You may want to cut from the inside out with the breast down against the cutting board for leverage.

Remove the keel bone

To remove the keel bone, locate the triangle-shaped piece of cartilage at the base of the breastbone. Using a sharp knife, cut downward through the cartilage. You should only need to cut about a quarter of an inch. Grab each side of the cut and spread the chicken open. Flip the chicken over and press down to flatten it. Alternatively, after removing the backbone, you can simply spread the chicken out, turn it over, and flatten the breastbone with the heel of your hand.

The keel bone, also known as the breastbone, is located underneath the chicken, in the breast area. Removing it is an important step in flattening a chicken, as it helps to even out the thickness of the meat and ensures more consistent cooking results.

By removing the keel bone, you will be able to open up the chicken and create a flatter surface for grilling or cooking. This technique, known as "spatchcocking," is a great way to cook a whole chicken evenly and is perfect for backyard BBQs. It is a centuries-old technique that simplifies the cooking process and results in juicy, delicious meat.

Once you have removed the keel bone, you can use both hands to "pop" the chicken open by bending it in the opposite direction. This will further flatten the chicken and make it ready for grilling or roasting.

Dry the chicken

Drying the chicken is an important step in the process of flattening it for the BBQ. Here are some detailed instructions to guide you through the process:

Firstly, ensure you have a whole chicken, preferably around 4 pounds. You will also need a sharp kitchen knife or a pair of kitchen shears. If you are using a knife, it is recommended to use a heavy chef's knife.

Now, let's begin the process of drying the chicken:

Pat the chicken dry: Use paper towels or a clean cloth to pat the chicken dry. Remove any excess moisture from the surface of the chicken. This step is crucial as it helps the chicken cook evenly and ensures that the skin becomes nice and crispy when grilled.

Cut out the backbone: With your kitchen shears or sharp knife, carefully cut along both sides of the backbone. Start at the neck and work your way down towards the tail. Cut through the rib bones as you go. You can discard the backbone or freeze it to make stock later.

Remove the cartilage: Locate the triangle-shaped piece of cartilage at the base of the breastbone. Using your knife, make a precise 1/4-inch cut downward through this cartilage. This cut will help you open up the chicken and flatten it.

Butterfly the chicken (optional): At this point, you have the option to butterfly the chicken. To do this, simply grab both sides of the chicken and spread it open, as if opening a book. This step will help ensure even cooking and faster grilling.

Flip and press down: Flip the chicken over so that it is breast-side up. Using your palms, press down firmly on the breastbone to flatten the chicken further. You can also use the heel of your hand to flatten the breastbone if you prefer.

By following these steps, you will have successfully dried and flattened your chicken, ready for the BBQ. Remember to clean your hands and workspace thoroughly after handling raw chicken to prevent any foodborne illnesses.

Now that your chicken is dry and flattened, you can proceed to the next steps of preparing it for the BBQ, such as seasoning, marinating, or brushing with oil.

Use kitchen shears or a sharp knife

Flattening a chicken for the BBQ is a simple process that will ensure your chicken cooks evenly. This method, also known as spatchcocking, involves removing the chicken's backbone and sternum and slicing through the cartilage for even, thorough cooking. Here's a detailed guide on how to use kitchen shears or a sharp knife to flatten a chicken:

Using Kitchen Shears:

Start by placing the chicken breast-side down. Using sharp kitchen shears or poultry shears, begin cutting along one side of the backbone, starting at the neck and working your way down. Cut through the rib bones as you go. Be careful to cut through the thinnest cartilage areas of the back, about half an inch away from the spine. Repeat this process on the other side of the backbone until you can remove it completely.

Using a Sharp Knife:

If you don't have kitchen shears, a sharp, heavy knife will also do the job. You can use a chef's knife or a meat cutting knife. Start by placing the chicken breast-side down, just like with the shears method. Cut along each side of the backbone, working your way from the neck to the tail. Again, cut through the rib bones and try to stay as close to the backbone as possible. This technique might require a bit more force and precision than using shears.

Once you've removed the backbone, you'll need to cut through the cartilage. Locate the triangle-shaped piece of cartilage at the base of the breastbone. Using your knife, make a quarter-inch cut downward through this cartilage. Grab each side of the cut and spread the chicken open. You can then flip the chicken over and press down to flatten it.

Alternatively, after removing the backbone, you can skip cutting the cartilage and simply flip the chicken over. Use the heel of your hand to flatten the breastbone so that the meat is butterflied and of even thickness. This method is a bit quicker and doesn't require any additional cutting.

Tips:

• Make sure your kitchen shears or knife are sharp and clean before starting. Dull blades can make the process more difficult and may affect your precision.
• Wear kitchen gloves or use clean hands to handle the chicken, and always clean your workspace thoroughly after cutting raw chicken.
• If you're using a knife, you may find it easier to cut from the inside out with the breast down against the cutting board to get better leverage.
• If you're new to spatchcocking, kitchen shears are generally easier to use and provide more control.

Now that you've flattened your chicken, it's ready for the BBQ! You can season it with your favourite spices or try a dry rub for extra flavour. Enjoy your perfectly cooked, juicy BBQ chicken!

Grill for 40-50 minutes

Now that your chicken is prepped, seasoned, and on the grill, it's time to cook it to perfection! Here's what you need to know about grilling your flattened chicken for 40-50 minutes:

Grilling the Chicken:

Start by preheating your grill to a surface temperature of 350°-400°F. Clean the grill grates and oil them well. Place your flattened chicken on the grill, skin side up, and close the lid. If you're using a charcoal grill, you can add wood smoke for some extra flavour.

Cooking Time and Temperature:

The total cooking time for your flattened chicken will be around 40 to 50 minutes. However, this may vary depending on the grill temperature and the thickness of your chicken. The key is to cook the chicken until it reaches an internal temperature of 160°-165°F in the thickest parts, typically the breast and thigh areas. Use an instant-read thermometer to monitor the temperature.

Flipping and Basting:

After the initial 10 minutes of grilling, you'll want to flip the chicken to the skin side down. Cook it for another 8-10 minutes, keeping a close eye on the skin colour to avoid over-browning. Then, flip it back to skin side up and continue cooking until the desired internal temperature is reached. If you're adding BBQ sauce, brush it on a few minutes before the chicken reaches 165°F.

Resting:

Once your chicken has reached the ideal internal temperature, remove it from the grill and let it rest. Resting the meat for about 10-15 minutes allows the juices to redistribute, ensuring a juicy and tender final product. Don't skip this step!

Carving and Serving:

After resting, it's time to carve your chicken. Cut it into desired portions and serve it with your favourite sides. Grilled vegetables, potatoes, and salads are always great accompaniments to BBQ chicken. Enjoy your delicious, evenly cooked flattened chicken!

Frequently asked questions