Butterflied Chicken — Oven and BBQ Guide

Butterflied chicken cooks more evenly, develops better colour, and takes on marinades and seasoning far more effectively than a traditional whole roast. It's a simple technique that makes a real difference.

Cooking Time

Oven: 1 hour 20 mins at 180°C / BBQ indirect: approx 60–75 min

Internal Temp

75°C internal (thigh, not touching bone)

Serves

Serves 3 - 4

Best Cut

75°C internal (thigh, not touching bone)

The Butcher's Tip

Lay the chicken flat on a lined tray or directly on the grill. In the oven, 180°C for about 1 hour 20 minutes gives golden skin and a cooked-through result. On the BBQ, use indirect heat so it doesn't char too fast. Rest before serving and the juices will stay in the bird.

Why This Works

Flattening the chicken creates an even thickness, allowing it to cook faster and more evenly than a whole bird. It also increases the surface area, producing beautifully crisp skin and more flavour from seasonings and marinades.

Common Mistakes To Avoid

Cooking over direct high heat the whole time

Direct flames can burn the skin before the meat cooks through. Use indirect heat to finish cooking evenly.

Turning too often

Frequent turning prevents the skin from becoming beautifully crisp.

Skipping the thermometer

Always check the thickest part of the thigh to ensure the chicken is safely cooked.

Cutting before resting

Resting keeps the juices in the meat, making every bite more tender.

Quick Guide

Prepare the chicken

Pat the chicken dry and season generously or coat with your favourite marinade.

Start skin-side down

Place the chicken skin-side down over medium heat or into a preheated oven.

Cook evenly

Turn only once and continue cooking until the thickest part of the thigh reaches a safe internal temperature.

Crisp the skin

Finish over direct heat or under the oven's higher heat for beautifully crisp skin.

Rest and serve

Rest for 10 minutes before cutting into portions.

Pro Tip

Butterflied chicken cooks evenly because it's flattened—perfect for entertaining.

Did You Know

Butterflying a chicken is also known as "spatchcocking." By removing the backbone, the chicken lies flat, cooks faster and more evenly, and develops beautifully crisp skin.