grilled spatchcock chicken being drizzled with lemon juice
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Grilled Spatchcock Chicken | Summer Time Eating

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Grilled Spatchcock Chicken is the perfect summer time eating recipe. It’s grilled meat garnished with freshness from herbs and lemon. You can’t go wrong with this one.

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This whole summer time eating tab wouldn’t be complete without a few grill recipes. Now this one you can actually throw into an oven if need be however the grill is arguably one of the best ways to enhance meats flavor. It also seems unjust to not cook outside in such a season as this.

My little outdoor kitchen has been hard at work and is the hub for the many get togethers this time calls for. This recipe title might be a bit confusing to those who know that spatchcocking is simply referring to the way the chicken is cut open. But without doing so grilling an entire chicken wouldn’t be so effortless as this. So with that I give you, Grilled Spatchcock Chicken.

What You’ll Need To Make Grilled Spatchcock Chicken

1 whole chicken

1/4 (54g) cup olive oil

salt and pepper to taste

1 lemon

1 handle of your favorite fresh herbs (I like Italian Parsley and Basil)

Tools You May Need

Kitchen Scissors

Outdoor Grill

Directions

Line the counter top with parchment paper or a kitchen towel to catch the juices.

Begin by ensuring your chicken is defrosted. Clean the chicken and pat dry with a paper towel.

chicken on a piece of parchment paper


Take your kitchen scissors and begin at the top portion of the bird where back bone is located. Cut down each side and remove.

Open the chicken and turn over breast side up. Using your body weight, press down firmly to flatten the bird.

Salt and pepper each side. Drizzle the olive oil liberally top and bottom of bird.

Heat your grill so that the middle burner is off and the sides are on.

When grilling you want to use indirect heating due to the longer grill time. If you have a two burner grill or using a charcoal grill, simply place the bird on the side away from the direct flame for the longer cook time. When the grill is about 375°F/191°C, place the bird breast side down and cook for approximately 18 minutes.

Either turn on the middle burner or slide the bird on to the flame for 5 more minutes before flipping. Flip bird over on the indirect side of the grill to cook for another 20 minutes.

The chicken is done when it has the internal temperature of 160°F and the juices run clear. Remove from grill and place breast side up on serving platter. Garnish with lemon juice and herbs.

grilled spatchcock chicken being drizzled with lemon juice
a grilled spatchcock chicken on a plate

**I leave the backbone in for making stock later. I just cut down one side to open the bird.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

a grilled spatchcock chicken on a plate

Grilled Spatchcock Chicken | Summer Time Eating

Yield: 4
Prep Time: 8 minutes
Cook Time: 45 minutes
Total Time: 53 minutes

a simple and delcious grilled chicken garnished with lemon and herbs

Ingredients

  • 1 whole chicken
  • 1/4 cup olive oil
  • 1 lemon
  • 1 handle full of your favorite herbs
  • salt and pepper to taste

Instructions

  1. Begin by ensuring your chicken is defrosted.
  2. Wash and pat dry with a paper towel.
  3. Line the counter top with parchment paper or a kitchen towel to catch the juices.
  4. Take your kitchen scissors and begin at the top portion of the bird where back bone is located.
  5. Cut down each side and remove. (see note)
  6. Open the chicken and turn over breast side up.
  7. Using your body weight, press down firmly to flatten the bird. Salt and pepper each side.
  8. Drizzle the olive oil liberally top and bottom of bird.
  9. Heat your grill so that the middle burner is off and the sides are on. When grilling you want to use indirect heating due to the longer grill time. If you have a two burner grill or using a charcoal grill, simply place the bird on the side away from the direct flame for the longer cook time.
  10. When the grill is about 375°F, place the bird breast side down and cook for approximately 18 minutes.
  11. Either turn on the middle burner or slide the bird on to the flame for 5 more minutes before flipping.
  12. Flip bird over on the indirect side of the grill to cook for another 20 minutes. The chicken is done when it has the internal temperature of 160°F and the juices run clear. Remove from grill and place breast side up on serving platter. Garnish with lemon juice and herbs. 

Notes

**I leave the backbone in for making stock later. I just cut down one side to open the bird.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 484Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 132mgSodium: 198mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 41g

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