Dry Brined Chicken is one of the best ways to grill a whole chicken. Dry brining yields crisp skin, deeply seasoned meat, and excellent juiciness. Spatchcocking—removing the backbone and pressing the bird flat—helps it cook faster and more evenly, preventing dry breast meat. Combined, spatchcocking and a dry brine produce a reliably delicious meal for family and friends.
Spatchcocking makes a whole chicken lay flat so the heat reaches all parts at the same rate. The dry brine—a mix of kosher salt and herbs or spices—draws moisture from the skin, seasons the meat, and helps the skin dry so it crisps during grilling. This combination is simple but transformational: flavorful, moist meat with beautifully crackling skin.
Table of Contents
- Ingredients + Substitutions
- Preparation + Seasoning
- Recipe Steps
- Chef’s Tip
- Frequently Asked Questions
- Side Ideas
- Wine Pairing
- Dry Brined Spatchcocked Chicken
Ingredients + Substitutions
- Whole chicken – Use a 4–6 pound roaster chicken with the skin on. Spatchcock at home or ask your butcher to prepare it. This method also works with skin-on chicken halves or a spatchcocked turkey.
- Seasoning – A dry brine based on kosher salt is essential. You can use a simple salt-and-herb mixture, a premade dry rub that contains kosher salt, or the chicken rub you prefer. Balance the salt with other spices or a touch of sugar if you like a slightly caramelized finish.
Portions are shown in the recipe card below.
Equipment
A sheet pan with a wire rack is ideal. Elevating the chicken allows airflow around the entire bird so the skin dries evenly while it rests in the refrigerator during the brine.
Preparation + Seasoning
Begin by spatchcocking the chicken: cut along each side of the backbone and remove it. Flip the bird breast-side up and press it flat until the breastbone cracks and the chicken lays open.
Remove the other half of the backbone, then separate the two halves and lay the chicken flat. Pat the skin dry, then season both sides liberally with the dry brine so the salt and herbs contact the skin and meat.
Place the seasoned chicken on the wire rack, skin side up, and refrigerate uncovered to allow the skin to dry and the brine to penetrate.
Recipe Steps
- Brine: Place the spatchcocked chicken on a wire rack set in a sheet tray. Apply the dry brine evenly to both sides. Refrigerate uncovered for up to 24 hours (minimum 4 hours for meaningful seasoning).
- Grill: Set the grill for two-zone (indirect) cooking and aim for a grill temperature of 450–500°F. Place the chicken on the grates over indirect heat. Grill skin side down for 15 minutes, then flip. Continue grilling indirectly until the thickest part of the breast reaches 158–160°F on an instant-read thermometer. Rotate the bird as needed to avoid hot spots and prevent burning.
- Rest: Remove the chicken from the grill and let it rest on a cutting board for 15 minutes to allow carry-over cooking. Slice and serve.
Note: The USDA recommends 165°F for poultry, but many cooks safely finish chicken at slightly lower temperatures (158–160°F) and rely on resting to finish cooking while preserving juiciness. Use a reliable thermometer and adjust timing for your grill and bird size.
Grill Specific Modifications
Big Green Egg / Kamado: Use a two-zone setup with a heat deflector (ConvEGGtor) or charcoal basket with divider. With indirect cooking you don’t need to move the chicken; target about 500°F on the grill.
Gas Grill: Light two adjacent burners on medium and leave one burner off for an indirect zone. Keep the grill under 500°F.
Kettle Grill: Arrange coals to create direct and indirect zones. Target about 450°F with the direct side hotter—up to ~550°F—so be ready to move the bird if it chars.
Pellet Grill: Use a high or grill setting and preheat until the grates are hot. Cook indirect the whole time; if your pellet grill offers a direct-grill feature, you can sear direct and then finish indirect.
Chef’s Tip
Apply sauces after cooking to keep the skin crisp. If you want a sauced finish, brush on sauce in the last minute off direct heat or serve the sauce on the side. Classic pairings include tangy white sauces or your favorite barbecue glaze.
Frequently Asked Questions
Yes. Flip once during cooking so both sides develop a nice sear and to ensure even cooking.
Yes. Salt is the active ingredient in a dry brine; it seasons and helps retain moisture. Use kosher salt for easier control. Balance with herbs and spices to taste.
A minimum of 4 hours is helpful; 24 hours is ideal. If you have less time, remove the skin and season the meat directly for faster absorption.
Side Ideas
Roasted potatoes are a classic accompaniment—crispy on the outside and soft inside. Grilled broccolini or grilled asparagus make bright, quick vegetable sides. For a shared starter, a grilled Caesar salad can cook alongside the chicken and rounds out the meal.
Wine Pairing
A rich white like chardonnay pairs well with grilled, herb-forward chicken. Viognier or other fuller whites also complement smoky, savory flavors. If you prefer red, choose a lighter-style red such as pinot noir or gamay.
About Vindulge
Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the cookbooks Fire + Wine and Fire + Wine Backyard Pizza and creators of the Vindulge website. They live on a farm near Portland, Oregon.
Get a signed copy of our cookbook directly from the authors.
Dry Brined Spatchcocked Chicken
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Equipment
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1 Instant Read Thermometer
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1 Sheet Pan
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1 Rack (will sit in the sheet pan)
Ingredients
- 5 pound roaster chicken, spatchcocked
- ¼ cup dry brine
Instructions
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Brine: Lay the spatchcocked chicken on a wire rack set in a sheet tray. Apply the dry brine evenly to both sides and refrigerate uncovered for up to 24 hours.
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Grill: Prepare the grill for two-zone, indirect cooking at 450–500°F. Start skin side down for 15 minutes indirect, then flip and continue until the breast reads 158–160°F. Rotate to avoid hot spots as needed.
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Rest: Remove from the grill and rest 15 minutes to allow carry-over cooking. Slice and serve.
Notes
- Grill: Maintain two-zone indirect cooking and watch for hot spots. Flip once for an even sear on both sides and rotate the bird when necessary.
Every grill behaves differently. Use your thermometer and adjust time or placement based on how your grill runs.
Nutrition
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
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