This maple BBQ spatchcock chicken is the perfect summer meal. Perfectly crisped in a cast iron skillet and brushed with a maple BBQ glaze, this easy chicken dinner recipe is delicious and nourishing. Save the meat for leftovers, and add the bones to bone broth to make it stretch even further!
This maple BBQ spatchcock chicken is the perfect summer meal. Perfectly crisped in a cast iron skillet and brushed with a maple BBQ glaze, this easy chicken dinner recipe is delicious and nourishing. Save the meat for leftovers, and add the bones to bone broth to make it stretch even further!
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I love serving my family nourishing recipes, and roasted chicken has always been one of them.
What I love about this spatchcock chicken is the continuous brazing of the maple BBQ sauce on the meat while it cooks. I learned this trick from my husband and it makes the meat so tender and juicy!
Serve this spatchcock chicken alongside some summer vegetables and freshly made cornbread for a delicious and healthy family meal.
Why We Love Maple BBQ Spatchcock Chicken
Spatchcocking gives the chicken perfectly tender, juicy meat with a crispy, flavorful skin.
Homemade marinade made from avocado oil, maple syrup, bbq sauce, and natural herbs and spices is a flavorful combination you won’t soon forget.
One skillet is all you need for this easy chicken dinner recipe.
A whole chicken feeds our family of 5 plus some leftovers, and we save all the bones for homemade bone broth later!
Tips For Making Maple BBQ Spatchcock Chicken
MOST IMPORTANTLY, use poultry scissors to cut the chicken backbone out. I was the one who thought I could use just any scissors, and that did not turn out well! These are the poultry scissors I use now.
Braising the meat every 30-45 minutes is definitely the key to crispy and flavorful skin, so do not skip that step.
You can use a 9″ or 12″ cast iron skillet. I like to pour some bone broth in the bottom so the meat doesn’t stick, and also because it makes great flavorful broth after the chicken is done for dipping some sourdough bread!
If you have time (and a large enough skillet), you can also add some onion, garlic, and veggies to the bottom of the skillet.
Once done, let the chicken sit for about 10 minutes before cutting.
More of Our Favorite Chicken Recipes From the Homestead
Einkorn Sourdough Chicken Pot Pie
Sourdough Pizza with Chicken and Veggies
Creamy Chicken and Rice Soup with Bone Broth
Tools Needed
Cutting board
Meat thermometer
Maple BBQ Spatchcock Chicken Ingredients
Chicken:
4-5 pound whole chicken
2 tbsp butter
3/4 cup bone broth (or water)
Maple BBQ Marinade:
1/4 cup avocado or olive oil
1/4 cup maple syrup
1 tbsp BBQ sauce
1 tsp salt
1/2 tsp pepper
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
How to Make Maple BBQ Spatchcock Chicken
Preheat the oven to 375°F. In a small bowl, whisk together the marinade ingredients.
Prepare the chicken. Rinse the chicken and pat it dry. Place it breast-side down on a large cutting board and use poultry shears to cut along both sides of the backbone to remove it. Save the backbone to make homemade bone broth!
Flatten the chicken. Flip the chicken breast-side up. If it doesn’t lay flat, make a small slit in the breastbone cartilage and press down firmly until the chicken flattens.
Season the chicken. Place the chicken in a cast iron skillet. Pour enough bone broth into the bottom of the skillet to cover the surface, about 3/4 cup. Brush a third of the marinade over the chicken and top with the butter.
Roast the chicken for about 90 minutes, brushing with additional marinade every 30 minutes (2–3 total bastes) until the thickest part of the breast and thigh reaches 165°F. Ovens vary so baking time may vary as well!
Rest before serving. Let the chicken rest for 5–10 minutes before carving. Serve warm with your favorite vegetables, potatoes, salad, or homemade bread.
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More Dinner Recipes From the Homestead
Panera Copycat Broccoli Cheddar Soup
Easy Meatloaf with Ketchup Glaze
Easy From-Scratch Shepherd’s Pie
Maple BBQ Spatchcock Chicken
This maple BBQ spatchcock chicken is the perfect summer meal. Perfectly crisped in a cast iron skillet and brushed with a maple BBQ glaze, this easy chicken dinner recipe is delicious and nourishing. Save the meat for leftovers, and add the bones to bone broth to make it stretch even further!
Ingredients
Chicken:
- 4-5 pound whole chicken
- 2 tbsp butter
- 3/4 cup bone broth (or water)
Maple BBQ Marinade:
- 1/4 cup avocado or olive oil
- 1/4 cup maple syrup
- 1 tbsp BBQ sauce
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Preheat the oven to 375°F. In a small bowl, whisk together the marinade ingredients.
- Prepare the chicken. Rinse the chicken and pat it dry. Place it breast-side down on a large cutting board and use poultry shears to cut along both sides of the backbone to remove it. Save the backbone to make homemade bone broth!
- Flatten the chicken. Flip the chicken breast-side up. If it doesn't lay flat, make a small slit in the breastbone cartilage and press down firmly until the chicken flattens.
- Season the chicken. Place the chicken in a 9-inch cast iron skillet. Pour enough bone broth into the bottom of the skillet to cover the surface, about 3/4 cup. Brush a third of the marinade over the chicken and top with the butter.
- Roast the chicken for about 90 minutes, brushing with additional marinade every 30 minutes (2–3 total bastes) until the thickest part of the breast and thigh reaches 165°F. Ovens vary, so baking time may vary as well!
- Rest before serving. Let the chicken rest for 5–10 minutes before carving. Serve warm with your favorite vegetables, potatoes, salad, or homemade bread.
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