Camp Recipe: Make Spatchcock Chicken On a Campfire

In this episode of Cook Out, Chef Maria Hines prepares a whole chicken and cooks it over a live fire with a side of asparagus.

Published October 7, 2021

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Image of finished spatchcock chicken

Prepare a whole chicken at camp and cook it evenly over a campfire. In this video, big-wall climber and James Beard Award-winning Chef Maria Hines shows us how to spatchcock a chicken, create divine flavors and cook it over a live fire.

Jump ahead:

Spatchcock Chicken

Yield: Enough for 2–3 hungry hikers.

Chicken Ingredients

  • 1 whole chicken 
  • 2 tablespoons extra-virgin olive oil
  • 1 lemon
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • 12 sprigs Italian flat-leaf parsley, chopped

Asparagus Ingredients

  • 1 bunch asparagus 
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon
  • Pinches of salt and pepper
Cook Out with Chef Maria Hines: Spatchcock Chicken


Step 1

Spatchcock the chicken with poultry shears. Flatten the bird by flipping it skin-side up and pressing down on the breast bone. Marinate in olive oil, juice from half a lemon and salt and pepper. Season with salt, pepper, chili powder and cumin.

Step 2

While the chicken marinates, cut (or snap) the woody stems off the asparagus stalks. Toss asparagus with olive oil, lemon juice, salt and pepper.

Step 3

Lay the chicken on the fire grate, breast- or skin-side down for 10 minutes, rotating occasionally. Flip chicken over and cover with a lid or overturned sauté pan. Let cook until it reaches temperature (165°F) or about 30 minutes. Remove from grill and let rest for 10 minutes.

Step 4

Grill asparagus perpendicular on the grill grate until cooked through, about 58 minutes. Remove from grill and drizzle with half a lemon.

Step 5

Carve the chicken. Garnish with salt, parsley and fresh lemon juice. Serve chicken and asparagus together.

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