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Mont wines, bbq spatchcock chicken & bread on a picnic table

Grilled Spatchcock Chicken

Course BBQ, Dinner
Cuisine Australian, BBQ
Keyword bbq chicken, bbq spatchcock chicken, spatchcock chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Calories 817kcal
Author AnotherFoodBlogger


  • BBQ
  • Chopping board
  • kitchen scissors
  • mixing bowl
  • Measuring utensils
  • Chef Knives
  • tongs



  • 1 whole chicken 1.5-2kg
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp smoked paprika
  • 1 pinch cayenne
  • 1/2 tsp garlic powder
  • 1 tsp brown sugar
  • 1 tsp oregano


  • 2 yellow peaches
  • 4 spring onions
  • 1 tsp ginger grated
  • 12 leaves basil
  • 150 ml olive oil
  • salt & pepper
  • 1 red chilli
  • 1 tbsp lime



  • Light your BBQ with 2 zones for direct and indirect heat and bring it up to 180c
  • Spatchcock chicken by using kitchen sheers and cutting down one side of the spine. Repat down the otherside of the spine
  • Turn the chicken so it is breast side up and push down with the palm of your hands at the back of the breast. You will hear a pop and that’s the wishbone breaking.
  • Mix the spices together, rub the chicken with the olive oil and rub the mixed spices over the chicken
  • Place the chicken skin side up on the BBQ on indirect heat (not on the coals or gas burners) and cook undisturbed for 45mins – 1 hour until internal temperature of chicken is 73c or until juices run clear when pricked with a fork
  • Grill chicken on direct heat for 2 minutes each side and allow to rest for 10 minutes


  • Finely dice peaches – you can leave the skin on and don’t worry about the cuts looking pretty 😉
  • Dice the red chili finely and chop the basil
  • While the chicken is resting rub the spring onions in a little olive oil and char on the BBQ for 2-3 minutes
  • Dice the spring onions and add them to the peaches along with the rest of the ingredients
  • Stir to combine and adjust the seasoning accordingly



  • if you can’t spatchcock the chicken yourself then you can ask your butcher to assist
  • by cooking the chicken spatchcock style it cooks it quicker and more evenly so your breasts don’t dry out
  • the peach salsa can be made up to a day in advance if necessary
  • if you don’t or can’t BBQ you can roast the spatchcock chicken in the oven instead
  • ALWAYS rest your meat before cutting it. This allows the juices to re-distribute and makes the chicken juicer!


Calories: 817kcal | Carbohydrates: 11g | Protein: 37g | Fat: 70g | Saturated Fat: 14g | Cholesterol: 143mg | Sodium: 719mg | Potassium: 583mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1063IU | Vitamin C: 27mg | Calcium: 41mg | Iron: 3mg