Spatchcock Chicken

Name: Spatchcock Chicken
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6-8
Cuisine: American
Ingredients: Whole Chicken; Olive Oil; Unsalted Butter Pads; Lane’s Legendary Chicken

By Jerem Sloan

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Why wrestle with a whole chicken when you can spatchcock and conquer? This method takes your bird from basic to boss-level, cutting down cooking time while cranking up the flavor. And the secret weapon? Lane’s Legendary Chicken Rub. It’s the perfect mix of savory, smoky, and just the right amount of kick, guaranteeing crispy, golden skin and ridiculously juicy meat in every bite. Serve it up, take all the credit, and let your guests wonder when you became a backyard pitmaster.

Spatchcock Chicken

Rated 5.0 stars by 1 users

Cuisine

American

Author

Jeremy Sloan

Servings

6-8

Prep Time

20 minutes

Cook Time

90 minutes

If you’ve never spatchcocked a chicken, consider this your sign. We’re talking crispy skin, juicy meat, and maximum flavor in half the time—all thanks to a little backbone removal (sorry, chicken). But here’s the real game-changer: a generous coating of Lane’s Legendary Chicken Rub. Season it up, lay it flat on the grill like it’s sunbathing, and let the smoky magic happen. Warning: once you go spatchcock, you’ll never go back.

Ingredients

Whole Chicken
Olive Oil
Unsalted Butter Pads
Lane’s Legendary Chicken

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Directions

Preheat smoker/oven to 275 degrees.
With the chicken breast side down, cut along one side of the backbone from the tail to the neck using kitchen shears. Repeat on the other side to remove the backbone. (Save the backbone for stock if desired)
Flip the chicken so that it is breast side up and press firmly on the breastbone until you hear a slight crack and the chicken is flat.
Pull back the skin from the breasts and the thighs and season directly on the meat. Take your pads of butter and add in between the skin and the meat.
Drizzle the olive oil on the skin and rub in. Season all visible spots of the topside of the chicken to ensure even coverage for best flavor!
Place on smoker (make sure to tuck the wings under the shoulders so that they don’t burn.
The cook time should be between 1 hour to 1.5 hours depending on the size of your bird. It is best to cook to 165 in the breast and 175 in the thighs to ensure that chicken is cooked all the way thorough!

Recipe Note

We didnt think about this til after our cook, but instread of using regular butter pads, you could make a compound butter using the Legendary Chicken to put inbetween the skin and meat!!