Spatchcocked BBQ Chicken with Crispy Skin

This recipe comes to us from Leo Morales, owner and pit master at Barrel and Bones BBQ. “I love making this recipe because it’s such a shareable dish and everybody can just get in there and pick what they love on the chicken. For me, personally I love the crispy skin.”


We love this recipe because it’s an easy way to cook a whole chicken over the grill and a great way to feed a lot of people quickly. Using Leo’s method also maximizes flavor in the skin while leaving it with a great crunchy texture. It’s a must-make recipe for this grilling season!


  • 1/2 Cup Corn Starch
  • 2 Cups Brown Sugar
  • 3/4 Cup Kosher Salt
  • 2 Tsp Granulated Garlic
  • 4 Tbl Chili Powder
  • 2 Tsp Paprika
  • 2 Tsp Cayenne Pepper
  • 2 Tsp Cumin


  • Place chicken breast-side down, with the legs towards you.
  • Using sturdy scissors or poultry shears, cut up along each side of the backbone to remove it, cutting through the rib bones as you go.
  • Open the chicken out and turn over. Flatten the breastbone with the heel of your hand so that the meat is all one thickness.
  • Remove excess fat from inside the skin and pat dry.
  • Liberally apply corn starch to chicken skin, allowing 5 min for skin to slightly dry.
  • Apply the rest of the seasoning mix to both sides of the chicken as well as inside the skin.
  • (optional) Use two skewers to secure the legs and keep the bird flat. Run the skewers diagonally through the breast and thigh meat.
  • Most of the grilling time should be spent with the breast side up to prevent burning.
  • After 20 min, flip the chicken monitoring closely for the remainder of the cook to prevent the skin from burning. Cook for about 10 minutes.
  • Once the chicken reaches 160° and the skin reaches desired cook level, remove from Grill.
  • Slice chicken and enjoy!