AmericanMainGluten-FreeDairy-Free

Spice-Rubbed Spatchcocked Chicken

Name: Spice-Rubbed Spatchcocked Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 whole chicken (3½ to 4 pounds), patted dry; 1 tbsp dark brown sugar; 2½ tsp kosher salt; 1 tsp ancho or New Mexico chile powder; 1 tsp sweet paprika; 1 tsp dry mustard powder; 1 tsp dried oregano; ½ tsp ground black pepper; ¼ tsp ground allspice; 2 bay leaves, torn or cut into pieces; Lime or lemon wedges, for serving

Butterflying the bird before roasting creates crackling skin and juicy meat in record time, while the spice rub—layered with warm chiles, mustard, and brown sugar—delivers complex, smoky-sweet flavor throughout. High heat transforms everything into golden, caramelized perfection with minimal fuss. Perfect for impressing weeknight guests or feeding a hungry family without the stress of traditional whole roasting.

Prep

15 minutes

Cook

50 minutes

Total

1 hour, plus at least 2 hours marinating

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like, you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
2
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice, and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
3
Heat oven to 425°F. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150°F), 40 to 50 minutes.
4
Remove from oven, cover bird with foil, and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

🖨 Print recipe

Reviews

Loading reviews…

Write a review

More American recipes

View all →

AmericanMain

Baked Mac and Cheese

⏱ 55 minutes

AmericanBreakfast

Avocado Toast with Poached Eggs

⏱ 20 minutes

AmericanMain

Chicken and Dumplings

⏱ 1 hour

AmericanMain

Vegetable Pot Pie

⏱ 1 hour 10 minutes

Spice-Rubbed Spatchcocked Chicken

Prep

15 minutes

Cook

50 minutes

Total

1 hour, plus at least 2 hours marinating

Serves

Jump to recipe

Ingredients

Units

Instructions

1
Spatchcock the chicken by using poultry shears or kitchen scissors (or a sharp knife) to cut along one side of the backbone until the chicken opens. If you like, you can cut along the other side of the backbone and remove it, or leave it attached to roast with the rest of the bird. Open up the bird and place it so it lies flat, breast side up. Press hard onto the center of the breast until you feel a pop, and the breast lies more or less flat.
2
In a small bowl, mix together sugar, salt, chile powder, paprika, mustard powder, oregano, pepper, allspice, and bay leaves. Smear the mixture all over the chicken. Lay chicken, skin side up, on a rimmed baking sheet (or plate) and refrigerate uncovered for at least 2 hours and up to 24 hours.
3
Heat oven to 425°F. If the chicken isn't on a rimmed baking sheet, transfer it to one. Roast chicken until the juices run clear when the thickest part of the thigh is pricked with a fork (an instant-read thermometer plunged into the thickest part of the breast will read 150°F), 40 to 50 minutes.
4
Remove from oven, cover bird with foil, and let rest for 10 minutes before carving. Serve with lime or lemon wedges on the side.

Reviews

Loading reviews…