Spatchcock Chicken Recipe

Chicken: The main protein, a whole bird that will be spatchcocked for even cooking.

Olive oil: Used to coat the chicken, helping the seasoning adhere and promoting crispy skin.

Salt: Enhances the natural flavors of the chicken.

Black pepper: Adds a touch of heat and depth to the seasoning.

Garlic powder: Provides a savory, aromatic flavor to the chicken.

Paprika: Adds a mild smokiness and vibrant color to the dish.

When preparing a spatchcock chicken, make sure to use sharp kitchen shears to remove the backbone efficiently. This not only speeds up the process but also ensures a cleaner cut. After flattening the chicken, you can marinate it for a few hours or overnight to enhance the flavor. Additionally, placing the chicken on a wire rack over a baking sheet allows for even air circulation, resulting in a crispier skin. Always use a meat thermometer to check that the internal temperature has reached 165°F (75°C) to ensure the chicken is fully cooked and safe to eat.

• Chicken - Substitute with cornish hen: Cornish hens are smaller but offer a similar flavor profile and can be spatchcocked in the same manner.

• Olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for roasting.

• Salt - Substitute with kosher salt: Kosher salt has larger grains and can be used in the same quantity to season the chicken.

• Black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor but with a slightly different color, which can be useful for aesthetic purposes.

• Garlic powder - Substitute with onion powder: Onion powder offers a different but complementary flavor that can enhance the overall taste of the dish.

• Paprika - Substitute with smoked paprika: Smoked paprika adds a deeper, smoky flavor that can enhance the taste of the chicken.

• Allow the spatchcock chicken to cool completely before storing. This prevents condensation, which can make the skin soggy.
• Wrap the chicken tightly in aluminum foil or plastic wrap to maintain its moisture and flavor.
• Place the wrapped chicken in an airtight container or a resealable plastic bag to prevent any odors from the fridge from seeping in.
• Store the chicken in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.
• For longer storage, freeze the chicken. Wrap it in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn.
• Place the wrapped chicken in a freezer-safe bag or container, removing as much air as possible before sealing.
• Label the package with the date and contents. The chicken can be frozen for up to 3 months.
• When ready to use, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken in a preheated oven at 350°F (175°C) until it reaches an internal temperature of 165°F (75°C). This ensures it is safe to eat and retains its deliciousness.
• For a quick meal, shred the leftover chicken and use it in salads, sandwiches, soups, or tacos. The versatility of spatchcock chicken makes it a fantastic ingredient for various dishes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spatchcock chicken on a baking sheet.
  3. Cover it loosely with aluminum foil to retain moisture.
  4. Heat for about 20 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Remove the foil for the last 5 minutes to crisp up the skin.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a splash of olive oil.
  2. Place the chicken pieces skin-side down in the skillet.
  3. Cover with a lid and heat for 5-10 minutes, flipping occasionally, until warmed through and the skin is crispy.

• Microwave Method:

  1. Place the chicken pieces on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking and turning halfway through.
  4. Ensure the internal temperature reaches 165°F (75°C).

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the chicken pieces in the air fryer basket in a single layer.
  3. Heat for 5-7 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.

• Sous Vide Method:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the chicken pieces in a vacuum-sealed bag.
  3. Submerge the bag in the water bath and heat for 45 minutes.
  4. Remove from the bag and quickly sear in a hot skillet with olive oil to crisp up the skin.

• Kitchen shears: Essential for removing the backbone of the chicken, making it easier to flatten.

• Wire rack: Allows for even air circulation around the chicken, ensuring a crispy skin.

• Baking sheet: Catches any drippings from the chicken, making cleanup easier.

• Oven: Preheated to 425°F (220°C) to roast the chicken to perfection.

• Meat thermometer: Ensures the chicken reaches an internal temperature of 165°F (75°C) for safe consumption.

• Mixing bowl: Useful for combining the olive oil and seasonings before rubbing them onto the chicken.

• Tongs: Handy for handling the chicken without piercing the skin.

• Cutting board: Provides a stable surface for spatchcocking the chicken.

• Chef's knife: Can be used to assist in cutting through the backbone if the kitchen shears are not sufficient.

• Paper towels: Useful for patting the chicken dry before applying the olive oil and seasonings.

Preheat the oven early: Start preheating your oven while you prepare the chicken to save time.

Use pre-mixed spices: Opt for a pre-mixed spice blend to quickly season the chicken.

Prep the rack and sheet: Set up the wire rack and baking sheet before handling the chicken.

Flatten efficiently: Use sharp kitchen shears to quickly remove the backbone and flatten the chicken.

Rest while cleaning: Let the chicken rest while you clean up, making the most of your time.