Spatchcock Chicken with Chili Garlic Butter

I’ve been given an opportunity to test run a recipe that will be included in an app for iPad–they may even include my pictures (if selected) to be featured along with the recipe.  Meanwhile, when I read the recipe in its entirety, I was excited to see that part of the recipe called for spatchcock chicken.   The recipe stated that spatchcock chicken is a process that you can ask a butcher to do, but, I thought, what an opportunity to challenge myself, not only in test running the recipe, but achieving one of many techniques I have been wanting to try for quite some time now.

So what I bring forth today is a great summer dish that can be cooked entirely inside, and the technique on how to spatchcock a chicken.  If you have never tried, here is your chance!  Oh and by the way, soon to post as well, is a chicken soup recipe I put together which coincides with saving the bones and inner parts from the spatchcocked chicken!   Let’s get started…

How to Spatchcock a Chicken: A step-by-step photo guideline



Grilled Spatchcock Chicken with Chili Garlic Butter


  • 4 tablespoons Chili Garlic Butter (see recipe below), plus extra
  • 1 whole, organic chicken, approximately 4 – 5 lbs, spatchcocked (backboned cut out with shears, and the bird flattened out–see instructions above; you may ask your butcher to do this for you, but it’s more fun to try the technique at home!)
  • 1 bunch of green onions, chopped
  • 1 bunch of cilantro chopped
  • Kosher Salt
  • Fresh Ground Pepper


  1. Season the chicken all over with salt.
  2. Loosen the chicken skin by sliding your fingers underneath it. Loosen as much as you can, including the breast, thighs and legs. Try your best not to tear the skin.
  3. Spread the chili garlic butter under skin by pushing it around with your fingers. Try and cover as much as you can. Spread a bit of chili garlic butter all over the top of the skin as well, this will help to crisp the skin as it cooks.
  4. Place the chicken on a baking pan and set on broil for approximately 40 minutes–turning it over once after 20 minutes time.
  5. Remove the chicken and cut it into 8 pieces and continue the cooking process on a grill pan for another 20 minutes.  Be sure to save the Au jus (French for “with [its own] juice”; jus is the juice itself.) to spread over the chicken while grilling.  This will help keep it moist and juicy whilst on the grill.  You can also dot the chicken pieces with the chili garlic butter for an extra boost of flavor on the skin.
  6. Place the cooked chicken on a platter and let rest for 10 minutes.
  7. Serve with a little extra chili garlic butter, au jus and garnish all over with chopped onions and cilantro.

How to make the Chili Garlic Butter


  • 4 tablespoons Chili Garlic Sauce (Huy Fong Brand–can be found in the Asian section of most markets)
  • 1 stick organic butter, softened
  • 1 tablespoon fish sauce (any brand–can be found in the Asian section of most markets)

Mix all ingredients in a bowl and set aside for later use.

TIP:  You can also substitute the chili garlic sauce with Sriracha hot sauce.


  1. Grace this is awesome that you demonstrated how to spatchcock the chicken! I should have been a bit more adventurous when I did the recipe test for this. I took the easy route and asked the butcher to do it! Your photo of the finished dish is beautiful, I hope they use it in the app. 🙂

    1. Thank you so much! It’s a great recipe. I must admit when I first read the original recipe I was caught off guard with the ‘spatchcock’ portion! So in essence recipe became a two-for-one learning experience.

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