Spatchcock Chicken BBQ Cook Time
200°C (400°F)
45–60 minutes • Internal: 74°C (165°F)
Doneness Guide
| Level | Internal Temp | Cook Time | Result |
|---|---|---|---|
| Perfectly cooked | 74°C (165°F) | 45–60 min | Crispy skin, juicy meat throughout. No dry spots. |
How to BBQ Spatchcock Chicken
1
Cut along both sides of the backbone with kitchen shears and remove it.
2
Flip the chicken and press firmly on the breastbone to flatten.
3
Season generously under and over the skin.
4
Preheat BBQ to 200°C (400°F) with 2-zone setup.
5
Place chicken skin-side up on the indirect side first for 30 minutes.
6
Move to direct heat skin-side down for 10–15 minutes for crispy skin.
7
Flip back and finish until thigh reaches 74°C (165°F).
8
Rest 10–15 minutes.
Pro Tips
- Spatchcocking cuts cooking time nearly in half compared to whole chicken.
- The flat shape means even cooking — no more dry breast and raw thigh.
- Tuck wing tips under to prevent burning.
- This is the best method for weeknight BBQ chicken.
Resting Time
Rest for 10–15 minutes after removing from the BBQ. This allows juices to redistribute for a juicier result.
External Resources
- Delicious AU BBQ — Award-winning Australian food magazine BBQ recipes
- BBQ Guys Learning Centre — Comprehensive grilling and smoking education resource
- ThermoWorks — Professional meat thermometers and temperature guides
- Smoking Meat Forums — Active community of BBQ and smoking enthusiasts sharing tips and techniques
Frequently Asked Questions
How long to BBQ spatchcock chicken?
45–60 minutes at 200°C (400°F) until internal temperature reaches 74°C (165°F).
What temperature should spatchcock chicken be cooked to?
Spatchcock Chicken should reach an internal temperature of 74°C (165°F) for safe eating.
How long should spatchcock chicken rest after BBQ?
Rest spatchcock chicken for 10–15 minutes after removing from the grill.