Spatchcocking Chicken and Injection Recipe

Here’s a video we put together on how to “spatchcock” (remove the backbone) and inject a whole chicken with marinade.

This a a great method for adding some amazing flavors, while reducing your grilling or roasting time by almost half.


Here’s the injection recipe I like to use:

2 Tbs Tabasco Sauce (I like the Buffalo flavor)
2 Tbs apple cider vinegar
2 Tbs Lemon Juice
2 Tbs Light Brown Sugar
2 Tbs Worcestershire Sauce
2 Tbs fine sea salt
1/2 Orange Juice
2 cups apple juice

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Heat and stir to dissolve solids, cool, and inject into the whole chicken (see video), then allow chicken to rest for 1 hour before cooking.

Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately  one hour, or until the internal temperature registers 160 degrees F in the breast area and 175 degrees F in the thigh.

Remove from grill and let rest for 10 minutes before carving.