Mojo Spatchcock Chicken

Mojo Spatchcock Chicken

Mondays can really be a drag. That is, unless you’ve done a little thinking ahead and prepped this chicken for Monday night dinner. Is a roasted chicken on a weeknight really possible? It is, thanks to a method called spatchcocking. By removing the backbone of the chicken, you cut down on cooking time.

We suggest using our mojo marinade to flavor the chicken.

  • Serves 4
  • Active time 15 minutes
  • Total time 1 hour (plus marinating time)


Cooking instructions

  1. Thaw the chicken. 
  2. Place the chicken, breast sides down, on a cutting board. With a chef’s knife or kitchen shears, cut along the right of the backbone from the tail to the neck. Repeat the process on the left side and remove the backbone.
  3. Break the breastbone with a chef’s knife and press down the wings. Place the chicken in a large zip-top bag or in a shallow dish. Pour the marinade over the chicken and marinate 8 hours or overnight.
  4. Preheat the oven to 425°F. Place the chicken, breast sides up, in a small roasting pan coated with cooking spray. Bake for 45 to 55 minutes or until a meat thermometer inserted in the thickest portion of the thigh registers 165°F. Let the chicken rest 15 minutes before slicing. Garnish with fresh herbs and orange and lime slices, if desired.

Spatchcock 101

What’s the benefit to spatchcocking that MOINK chicken? Removing the backbone and pressing it flat means the bird will cook more evenly, and the breast and thigh meat will be done at the same time. Plus, it’ll cook a little faster than roasting the whole chicken.

Here’s how to do it:

  1. With kitchen shears, cut along each side of the backbone from the tail to the neck.
  2. Use a sturdy, sharp chef’s knife to cut through the breastbone.
  3. Press down firmly on the wings to flatten the chicken.
  4. Turn the chicken over and arrange the thighs to lay flat. Pull the wing tips up and over the breasts and tuck them behind, if desired.
Cut the backbone
Cut the breastbone
Press down and flatten
Turn over

Pro Tip:

Don’t throw away the chicken backbone or any other scraps—they’re great for making homemade stock! We like to toss it in a zip-top bag and throw it into the freezer until ready to use.

Click for our favorite stock method!


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