The essential technique for BBQ chicken, smoked chicken, fried chicken and more
Buying whole chickens is one of the best ways to get great flavor and save money, but the real advantage is control. When you break down the chicken yourself, you keep the skin intact, size the pieces evenly and get perfect cook times whether you are smoking, grilling or frying.
This method keeps all the skin on, which is key for juicy BBQ chicken and deep flavor during longer cooks.
Pieces are sized consistently
Seasoning and smoke cling to skin
Whole chickens are usually cheaper
BBQ, fried, braises, soups and more
Chef's knife or boning knife
Sturdy and stable
For grip and cleanup
4 to 6 pounds
Place the chicken breast side up.
Pull one leg outward to stretch the skin between the thigh and breast.
Slice through the skin to expose the joint.
Bend the leg back until the hip joint pops.
Cut through the exposed joint to remove the entire leg quarter.
Repeat with the other side.
Cutting through the joint to remove the leg quarter
Optional
To separate the drumstick and thigh, look for the natural seam of fat between them and slice straight down through the joint.
Pull each wing away from the body.
Slice through the skin to expose the joint.
Cut cleanly through the joint and remove.
Wings stay whole and skin on, perfect for smoking or grilling.
Flip the chicken so the backbone is facing up.
Run your knife down one side of the spine, cutting through the ribs.
Repeat on the other side and remove the backbone completely.
Using a sharp knife to cut through the chicken
Pro Tip
Save the backbone for stock.
Flip the chicken breast side up.
Cut straight down through the center of the breastbone.
You now have two large bone-in, skin-on breasts.
You can leave the breasts whole or cut each half crosswise to create more evenly sized pieces for BBQ.
Trim only what you need to. Leaving most of the skin on helps protect the meat during longer cooks and gives you better texture when smoking or grilling.
The finished result: a whole chicken properly broken down into parts with skin intact
Save the backbone, trimmings and any leftover bones. They are perfect for making a rich homemade chicken stock you can use in soups, sauces or braises.
Try it on our Classic BBQ Chicken recipe and taste the difference