Jamie Oliver BBQ Spatchcock Chicken

Every summer growing up, there was a weekend — sometimes two — when my dad would wheel out the old kettle grill, a little dented and always a bit dusty, and prep it like he was about to launch a rocket into orbit. The air would fill with the smell of charcoal and grass clippings. And then came the chicken — flattened with a thud, rubbed with spices, and slathered in sauce that caramelised like magic. That spatchcock chicken wasn’t just dinner, it was an event. There was laughter. Always a rogue wasp. And without fail, sticky fingers and smiles by sundown.

Now, I make it in the oven more often than the grill, because… life. But the smell? The taste? Still the same. Rich, smoky, with skin that crackles and sauce that gets all over your chin if you’re doing it right. It’s food with feeling, and honestly, we could all use more of that these days.

Why You’ll Love It

• The crispy, smoky skin is pure joy.
• Easier than it looks — just cut, rub, and roast.
• That sweet BBQ glaze gets sticky and glorious.
• Feeds a crowd without breaking a sweat.
• Works in the oven or on the grill — your choice.
• Leftovers make epic sandwiches or salads (if any survive).

Ingredients

• 1 whole chicken (about 4.5 lbs), neck and giblets removed
• 1 ½ tsp garlic powder
• 1 tsp smoked paprika
• 1 ½ tsp Kosher salt
• 1 tsp ground black pepper
• Vegetable oil or light olive oil
• 2 cups sweet BBQ sauce (homemade or store-bought)

How to Make It

Get That Chicken Flat:

Grab some strong kitchen shears and snip along the backbone to remove it. Then press down with your palms like you mean it — you want the chicken nice and flat.

Season Like You Mean It:

Pat the chicken dry (don’t skip this!). Rub with a couple tablespoons of oil, then sprinkle over the garlic powder, paprika, salt, and pepper. Rub it all in, don’t be shy.

Let the BBQ Begin:

If roasting, preheat your oven to 425°F. If grilling, medium-high heat does the trick.

Into the Heat:

Place the chicken skin-side up in a large cast iron skillet or sheet pan. Roast or grill for about 30 minutes.

Glaze and Repeat:

Brush generously with BBQ sauce, then roast or grill for another 10 minutes. Do it one more time. You want layers of flavour and sticky goodness.

Check the Temp:

Chicken should hit 165°F in the thickest part. If you don’t have a meat thermometer… get one. It’s worth it.

Let It Chill (Briefly):

Rest the chicken for 10–15 minutes before carving. That’s when the magic finishes inside.

Serve It Up:

Slice and serve with more BBQ sauce on the side. Cold beer, coleslaw, or potato wedges — highly recommended.

Common Mistakes and How to Dodge Them

Why is my chicken dry?
You might’ve overcooked it. Use a thermometer and trust the rest time — it keeps it juicy.

Skin not crispy?
Could be too much moisture or not enough heat. Always pat the chicken dry and don’t crowd the pan.

Burned sauce?
BBQ sauce has sugar, which can burn fast. That’s why we baste in the last 20 mins, not from the start.

Is the backbone really necessary to remove?
Yes. It helps the chicken cook evenly and faster. Plus, that backbone makes fab stock later.

Storage and Reheating

Pop leftovers in an airtight container in the fridge — good for 3 to 4 days. Reheat in a hot oven for best texture (around 375°F for 10-15 mins). Microwave works in a pinch, but the skin won’t be crisp. You can also eat it cold, straight from the fridge — no shame.

Frequently Asked Questions

Can I prep it ahead?
Absolutely. Season and flatten the bird a day in advance. Keep it covered in the fridge until you’re ready to roast.

Can I use boneless chicken instead?
Technically yes, but you’ll miss out on flavour and juicy texture. Bone-in thighs or whole spatchcocked chicken is the way to go here.

What’s the best BBQ sauce for this?
Totally your call. Go smoky, go sweet, go spicy. Just don’t use a watery one — you want that clingy, rich kind.

Nutrition Facts (Per Serving):

• Calories: 315 kcal
• Fat: 8g
• Carbs: 60g
• Protein: 2g
• Sodium: 2346mg
• Sugar: 48g