Spatchcock Chicken
From Backyard Test to Riverbank Feast
This gourmet camping meal didn’t start by a river. It started at home—with a frozen chicken, a free weekend, and a challenge: could we take a classic bird and transform it into something unforgettable using live fire cooking?
The first version was all about dialing in the method. We brined it for flavor and moisture, spatchcocking for even cooking, and using the Road Grill at home to test out our process.
But the real magic happened during an off-roading weekend when we cooked it by the bank of a river, surrounded by towering evergreens and glowing embers. We spatchcocked the chicken at home and let it brine in a cooler overnight while we camped. The next day, we built a fire using downed wood from the forest floor and slow-cooked the bird over hot coals using the Road Grill. The skin was crispy, the meat juicy and tender. It pulled apart beautifully. After a long day of overlanding and camping, it hit the spot like no store-bought rotisserie ever could.
Whether you’re cooking over the campfire at a forest campsite or grilling in the backyard, this recipe delivers a rich, flavorful experience for anyone who loves campfire cooking and adventure meals on the road.
2 Days Before: Defrost the Chicken
Place frozen chicken (still in packaging or in a leak-proof bag) in the refrigerator on a tray. Let it thaw in the fridge for about 36–40 hours. (Always place on the bottom shelf to avoid cross-contamination.
Spatchcock the Chicken
(We recommend doing this before you head out on your off-grid trip.)
- Use sharp kitchen shears to remove the backbone (cut along both sides).
- Flip the chicken breast-side up and press down to flatten.
Wet Brine for Juicy, Flavorful Meat (12–16 hours)
Wet Brine Recipe (for 1 chicken):
- 8 cups (2 quarts) cold water
- 1/3 cup kosher salt (or 1/4 cup table salt)
- 1/4 cup brown sugar (optional, for better browning)
- 1 tbsp whole peppercorns
- 3–5 smashed garlic cloves
- 2 bay leaves
- Optional: rosemary, thyme, or lemon slices
Brine Steps:
- Heat 2 cups of water and dissolve salt and sugar.
- Add aromatics. Cool mixture using ice or cold water.
- Submerge chicken completely in the brine (in a large container or gallon zip bag). Refrigerate overnight in your cooler if camping
Tip: This technique is perfect for cooking over the campfire because the brine locks in moisture—ideal for unpredictable heat from open flames.
Remove from brine
- Take chicken out of brine and pat dry thoroughly with paper towels.
- Let rest on a tray to dry skin further (dry skin = crispier skin).
Rub oil and spices all over chicken
Suggested Dry Rub:
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp dried thym
- 1/2 tsp kosher salt
- We use less salt because the salt in the brine seeps into the meat.
Fire & Grill Timeline
Start Your Fire
Build a strong campfire and let it burn down until you have glowing coals—perfect for open-fire grilling.
Grill the Chicken
Place chicken skin-side up on your cooking surface (we use the stainless grate on the Road Grill). Flip every 25–30 minutes to prevent flare-ups and ensure even cooking. Brush with butter, oil, or glaze for added flavor during the final 5 minutes.
Check Internal Temperature:
- Thighs: 165–170°F
- Breasts: At least 165°F
Rest & Serve
Remove from heat and let rest for 10 minutes before carving. Perfect for a riverside feast, tailgate dinner, or your next overland cooking adventure.
Meal Prep Tip: We use the left over breast meat on top of salads in the summer time and in chicken soups in the winter time. The bones are used to make homemade stock.
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