Spatchcock BBQ Oven Roasted Chicken

Spatchcock BBQ Oven Roasted Chicken

This spatchcock BBQ oven roasted chicken gives the flavor and vibes of a chicken that was smoked in a fancy bbq smoker all day, but it’s actually done quick and easy in your oven! The marinade is amazing. You’ll wow everyone.

You can use this method to spatchcock your chicken yourself, or ask the butcher to do it for you at the grocery store. Sometimes stores sell pre-spatchcocked chickens as well! It cuts down on the cook time dramatically and I find makes carving easier too.

What you’ll need for this Spatchcock BBQ Oven Roasted Chicken

  • Large sheet pan
  • Parchment paper
  • Large cutting board
  • Small mixing bowl
  • Basting brush

Ingredients For the Marinade:

  • Kosher salt
  • Smoked paprika
  • Black pepper
  • Garlic powder
  • Cumin
  • Chili powder
  • Ground mustard
  • Olive oil
  • Bbq sauce
  • Stone ground mustard
  • Pickle brine
  • Plus one spatchcocked (butterflied, backbone removed) chicken

How to make this oven roasted BBQ chicken

Step 1:

Pat the chicken dry with a paper towel and place it on a parchment lined baking sheet.

Mix everything together for the marinade (measurements in recipe card below). Take a basting brush and brush all of the marinade all over the chicken. Put the chicken uncovered in the fridge.

Do this at least an hour ahead, up to all day.

Step 2:

Preheat the oven to 400 and take the chicken out of the fridge while the oven comes to temp.

Roast the bird for about 40 minutes, or until the internal temperature reads at least 165 F with a thermometer in several spots.

Step 3:

Let rest for 10 minutes. Then carve and enjoy!


Allow meat to cool and store in an airtight container in the fridge for up to 4 days.

Other Great Meat Recipes:

Spatchcock BBQ Oven Roasted Chicken

Course: Dinner, Main Course
Keyword: BBQ, Chicken, Spatchcock
Servings: 4 people


  • 2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp black pepper
  • 3/4 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp ground mustard powder
  • 2 tbsp olive oil
  • 1 tbsp bbq sauce
  • 1 tbsp stone ground mustard
  • 1 tbsp pickle brine
  • 1 whole roasting spatchcocked chicken


  • Pat the chicken dry with paper towels.
  • Mix everything together and rub it all over a whole raw spatchcocked (butterflied) chicken.
  • Place on a parchment lined baking sheet in the fridge uncovered for at least an hour, up to all day.
  • Preheat oven to 400 and roast for 40 minutes or until internal temp is 165F (time will vary based on size), basting the top every so often with whatever juices have leached.
  • Let rest and carve and serve!

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