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Top down view of a cooked Spatchcock Chicken rubber with achiote butter.

Spatchcock Chicken

Spatchcock Chicken is a popular method of removing the backbone of the chicken and flattening the bird. It can be seasoned anyway you like.
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Course: Main Course
Cuisine: Southwestern
Keyword: spatchcock chicken with achiote butter
Author: Cinde Little

Ingredients

  • 3 lb whole chicken
  • tablespoon achiote paste
  • 6 tablespoon butter
  • salt and pepper

Instructions

  • For visual instructions watch the video (link in recipe description).
  • Lay chicken breast side down. Using kitchen scissors cut along the backbone, staying close to the bone, right through to the butt of the chicken.
  • Cut along the other side of the backbone, staying close to the bone, cutting right to the end and remove the backbone.
  • With a sharp knife cut through the cartilage, about ¼ inch, to expose the sternum. Using your fingers bend the chicken until the sternum pops out. Now the chicken will lay flat.
  • Flip the chicken over and tuck the wings under.

ACHIOTE BUTTER

  • Melt butter in microwave. Add achiote paste and whisk until combined. Brush all over the chicken.
  • Bake in 350°F oven for 1 hour and 15 minutes.
  • Add vegetables, brushed with olive oil, part way through the cooking time if desired.