Spatchcocked Chicken

Recipe adapted from Better than Bouillon. For more information about Better than Bouillon, visit


  • 1 (4 pound) whole chicken, backbone removed
  • 1⁄4 cup vegetable oil
  • 2 tablespoons Better Than Bouillon® Organic Roasted Chicken Base
  • 1⁄2 cup ketchup
  • 1⁄2 cup dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon paprika
  • 1 tablespoon ORIGINAL Louisiana Hot Sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground black pepper


Lay the chicken flat, breast side up, onto a Perforated Grid lined with aluminum foil. Brush the chicken with the vegetable oil.

Mix the chicken base, ketchup, brown sugar, cider vinegar, paprika, hot sauce, garlic powder, chili powder, and black pepper in a small mixing bowl.

Rub the chicken under the skin and outside of the skin with the barbecue sauce. Cover the chicken with plastic wrap and refrigerate for 2 hours and up to 8 hours.

Set the EGG for direct cooking (no convEGGtor) at 400°F/204°C.
Remove the chicken from the refrigerator and let it rest while the EGG is heating.

Place the chicken onto the EGG skin side down. Grill for 15 minutes. Turn the chicken and continue to cook for 35 – 40 minutes or until the internal temperature reaches 165 °F/74°C.

Remove the chicken from the EGG and let rest for 10 minutes before slicing.

Serves 4

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14 thoughts on “Spatchcocked Chicken

    1. I have tried this recipe with larger chickens (6-8 lbs) and it has not turned out as well as the 4 lbs chcken. The ratio of chicken to sauce is not as favorable. I think an even larger turkey could make this effect even more pronounced. Worth a try though 🙂

      1. I have cooked several spatchcock chickens around the 6 pound range but not with this particular recipe. I normally use a dry rub. As long as you cook it to an internal temp of 165 degrees and let it rest for 10 minutes or so, you will have the juiciest chicken you have ever tasted!

  1. Okay. So I followed the recipe and instructions to a “T.” 1/2 cup of brown sugar and 400 degree direct heat do not go well together. I knew it but I still followed the directions. 15 minutes skin side down was way too long and it extremely charred or burnt the skin and made it inedible. Flipped the chicken cooked for about 35 minutes and wings and drums were extremely charred as well. Luckily after it cooled I was able to pull the burnt parts off and still have a meal. The flavor profile was amazing. The chicken had an excellent flavor. So that leaves me with this thought…400 degrees and a whole chicken that is smothered in a sauce that has 1/2 cup of brown sugar, I should have used the plate setter and cooked indirect. Or 5 to 7 minutes direct skin side down then flip wrapping wing tips in foil.

  2. this was delicious however the skin and sauce got burned – it was edible but I think I should have turned more often and wonder if once the skin was seared and had some grid marks if I should have switched to indirect heat – –

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