Cooking a whole chicken can be time-consuming, and it doesn’t always cook evenly. A butterflied chicken, also known as spatchcocked chicken, solves this problem by flattening the bird so it cooks faster and more evenly.
By removing the backbone, the chicken spreads out in a single layer, allowing for crispier skin, juicier meat, and quicker cooking times. It’s perfect for roasting, grilling, and even pan-frying. But how long to cook butterflied chicken depends on the method you choose.
If you’ve struggled with dry or undercooked chicken in the past, learning this technique will help you get perfect results every time.
How to Prepare a Butterflied Chicken
Before you start cooking, proper preparation is key to achieving crispy skin and juicy meat.
1. Remove the Backbone
To butterfly a chicken, place the bird breast-side down on a cutting board. Using kitchen shears or a sharp knife, cut along both sides of the backbone and remove it completely. Flip the chicken over and press down firmly on the breastbone to flatten it.
2. Dry the Skin for Better Crispiness
Moisture prevents the skin from crisping up properly. Use paper towels to pat the chicken completely dry, especially on the skin side.
3. Season Well
Because the chicken is flattened, it has more surface area for seasoning. Coat it with:
- Olive oil or melted butter to help the skin crisp up
- Salt and pepper for a basic flavour boost
- Garlic powder, smoked paprika, or rosemary for extra depth
If you have time, marinate the chicken for at least an hour or leave it uncovered in the fridge overnight for extra crispiness.
How Long to Cook Butterflied Chicken?
Cooking times vary depending on the method, but a butterflied chicken cooks faster than a whole chicken.
Oven-Roasted Butterflied Chicken
Roasting is an easy, hands-off method that produces crispy skin and juicy meat.
Cooking Time & Temperature:
- Temperature: 200°C (400°F)
- Time: 40-45 minutes
- Internal temperature: 75°C (165°F) in the thickest part of the thigh
How to Roast Butterflied Chicken:
- Preheat the oven and place a wire rack over a baking tray to allow air circulation.
- Lay the chicken skin-side up and season well.
- Roast for 40-45 minutes, checking for crispiness.
- Let it rest for 10 minutes before slicing.
✔ Pro Tip: For extra crispy skin, broil for the last 5 minutes.
Grilled Butterflied Chicken
Grilling gives the chicken a smoky flavour and crispy skin while keeping it juicy inside.
Cooking Time & Temperature:
- Temperature: Medium-high heat (200°C/400°F)
- Time: 35-40 minutes
- Internal temperature: 75°C (165°F)
How to Grill Butterflied Chicken:
- Preheat the grill and lightly oil the grates.
- Place the chicken skin-side down for the first 10-12 minutes to crisp up.
- Flip and continue grilling for 25-30 minutes, checking the temperature.
- Let it rest for 10 minutes before slicing.
✔ Pro Tip: Marinate in lemon and herbs for at least 2 hours before grilling for extra flavour.
Pan-Fried Butterflied Chicken
Pan-frying is perfect if you want crispy, golden skin without using the oven or grill.
Cooking Time & Temperature:
- Temperature: Medium heat
- Time: 20-25 minutes
- Internal temperature: 75°C (165°F)
How to Pan-Fry Butterflied Chicken:
- Heat 2 tablespoons of oil in a large pan over medium heat.
- Place the chicken skin-side down, pressing gently with a spatula.
- Cook for 10-12 minutes until the skin is golden brown.
- Flip and cook for another 10-12 minutes, covering the pan.
- Let it rest before serving.
✔ Pro Tip: Add a knob of butter and fresh herbs in the last 5 minutes for extra richness.
How to Check if Butterflied Chicken is Cooked
The best way to know when chicken is done is by checking its internal temperature. Insert a meat thermometer into the thickest part of the thigh; it should read 75°C (165°F).
If you don’t have a thermometer, check for:
- Golden-brown skin that is crisp and firm
- Clear juices running when pierced
- No pink meat in the thickest parts
Flavour Variations for Butterflied Chicken
Butterflied chicken is incredibly versatile, meaning you can switch up the flavours to suit your taste.
Classic Lemon Garlic Butter
- Butter, minced garlic, lemon juice, rosemary
- Perfect for roasting or pan-frying
Spicy Cajun Rub
- Smoked paprika, cayenne, oregano, garlic powder
- Works well for grilling
Honey Soy Glaze
- Soy sauce, honey, sesame oil, ginger
- Great for pan-frying or oven baking
✔ Pro Tip: If using a marinade, let the chicken sit for at least 2 hours for the best flavour.
Common Mistakes to Avoid
Even though butterflied chicken is easy to cook, a few mistakes can lead to dry meat or uneven cooking.
1. Cooking at the Wrong Temperature
Too high, and the skin burns before the inside cooks. Too low, and it dries out. Stick to 200°C (400°F) for roasting or 180°C (350°F) for slower cooking.
2. Skipping the Resting Time
Resting allows the juices to be redistributed. Always let the chicken rest for 10 minutes before slicing.
3. Not Drying the Skin Before Cooking
If the skin is wet, it won’t crisp up. Always pat dry before seasoning.
4. Flipping Too Often
Flipping too many times when grilling or pan-frying prevents a golden crust from forming. Let it cook undisturbed for the first 10 minutes before flipping.
Master Butterflied Chicken Every Time
Now that you know how long to cook butterflied chicken, you can enjoy crispy skin and juicy meat with less effort than roasting a whole bird. Whether grilled, baked, or pan-fried, the key is even cooking, proper seasoning, and resting time.
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FAQs About Butterflied Chicken
How long should I cook butterflied chicken in the oven?
At 200°C (400°F), it takes 40-45 minutes.
Can I cook butterflied chicken from frozen?
It’s best to thaw first, but if needed, cook at a lower temperature for longer and check for doneness with a thermometer.
What’s the best way to keep butterflied chicken juicy?
Use a marinade, cook at the right temperature, and let it rest before cutting.
Can I cook butterflied chicken in an air fryer?
Yes! Cook at 180°C (350°F) for 35-40 minutes, flipping halfway through. Check that the internal temperature reaches 75°C (165°F) before serving.
Should I remove the backbone myself or ask the butcher?
You can do it yourself with kitchen shears, but most butchers will remove the backbone for you if requested. This saves time and ensures a clean cut.