Grilled Spatchcock Chicken ( How To and Recipe)
This grilled spatchcock chicken is both a recipe and technique for grilling a whole chicken. The result is a perfectly seasoned, juicy chicken with charred crispy skin.
Cook With Me
The best part about summertime cooking is all the grilled meats. At least in my opinion anyway. Summertime is grilling season, if there is such a thing. My gas grill has been so useful for throwing a piece of meat on for dinner and easily pairing that meat with a side salad or something similar.
Our summers are incredibly hot here and the very last thing I want to do in the middle of triple-digit weather is to turn on a hot appliance and stand over it as its heat fills the room. But aside from the aspect of heating the house, grilling meat brings a whole new level of flavor and texture to any cut of meat you grill.
This grilled spatchcock chicken is a similar idea to butterflied chicken breast except, we are opening up the entire bird and cooking it whole. This not only decreases the cooking time for a full chicken but also results in juicier meat with an incredibly delicious crisp skin as well.
The first time I made a spatchcocked chicken I was pleasantly surprised at how simple yet impressive it was. The charred crispy skin is golden brown and the breast meat is perfectly cooked. With a little olive oil, seasoning, herbs, and fresh lemon juice, this chicken is dressed up and ready for the summer table.
I like to use a pair of sharp kitchen shears for this and the best quality chicken I can find.
Grilled Spatchcock Chicken Is…
- The best way to cook a whole chicken or Cornish hens.
- Results in juicy meat and crispy chicken skin.
- Perfect for grilling season or entertaining.
- An easy recipe for cooking chicken on the grill.
- A great way to reduce cooking time.
Ingredients
Chicken- use a whole chicken, preferably an organic free-range bird but get the best quality chicken in your budget.
Oil- I like to use extra virgin olive oil but you can use pure olive oil or avocado oil if you prefer.
Seasoning- sea salt and freshly ground black pepper make the perfect seasoning for chicken. Kosher salt and Himalayan salt are also great options.
Lemon- I use a large lemon for a full chicken. Use fresh lemon juice if you can.
Herbs- fresh herbs are a perfect way to finish off the chicken. I like to use parsley, basil, oregano, dill and thyme chopped roughly then sprinkled over the entire chicken. Use your favorite herbs for this.
Tools
Directions
Line the countertop with parchment paper, wax 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.
Take your kitchen scissors and begin at the top portion of the bird where the backbone is located. Cut down each side of the backbone and remove.
Note: I leave the backbone in for making stock later. I just cut down one side to open the bird. Then, just like with any other meat with bones, I save the carcass for bone broth later. To store your carcass, pick the chicken off and place the carcass into a gallon-sized freezer bag. Then pop it into your freezer for later.
Open the chicken and turn it over to where it is 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 use a charcoal grill, simply place the bird on the side away from the direct flame for a longer cooking time. When the grill is about 375°F, place the bird breast side down and let the chicken cook for approximately 18 minutes.
Either turn on the middle burner or slide the bird onto the flame for 5 more minutes before flipping. Flip the bird over on the off side of the grill to cook with indirect heat for another 20 minutes.
The chicken is done when it has an internal temperature of 160°F and the juices run clear. Remove from the grill and place the chicken breast side up on a serving platter. Let the chicken rest for 5 minutes. Garnish with lemon juice and herbs before serving.
Cooking Notes
- For easy cleanup, be sure to place a piece of parchment paper underneath the chicken before cutting.
- Wash and pat your chicken dry with paper towels. This allows the olive oil to best be distributed without the interference of moisture and will result in a crispier skin.
- Use herbs like parsley, basil, dill, chives, or rosemary (finely chopped).
- To know if a chicken is ready, the juices will run clear when cut open at a joint area like between the leg and breast. Chicken should be at a temperature of 180℉.
- Store the leftovers in a Tupperware or airtight container in the fridge.
Serving Suggestions
- A few good options for serving alongside this dish is my Simple Tomato Confit, adding to the theme of the freshness and herbs of the grilled spatchcock chicken.
- Another great one to try is my Roasted Asparagus which is lightly seasoned and simple to pop into an oven or cook on a baking sheet on the grill while your chicken rests. Either way, you can’t go wrong.
- Potato salad or pasta salad pair well with this grilled chicken.
- But don’t forget the dessert! Since I often make this grilled spatchcock chicken when entertaining in the summer, a specific dessert comes to mind when writing this. This recipe for Fresh Strawberry Pie is a beautiful whole berry pie that is fun to place on the summer table. It is as lovely as it is delicious.
How To Store
The easiest way to store leftover chicken is to use a large freezer bag with a zip top. Allow the chicken to come to room temperature, then place chicken inside the bag, push any excess air out, and pop it into the fridge. It will keep for up to 3 days. You can also use an airtight container.
*Disclaimer: This post may contain affiliate links, which means I may receive commissions if you choose to purchase through the links I provide (at no cost to you).
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Other Recipes To Try…
Shredded Chicken with Mashed Potatoes
Whole Bird Salt Crusted Chicken
If you try this recipe and love it, I would love it if you would come back and give it 5 stars!
Grilled Spatchcock Chicken
A whole chicken with herbs and fresh lemon that is cooked in a simple method.
Ingredients
- 1 whole chicken
- 1/4 cup extra virgin olive oil
- 1 lemon
- 1 handle full of your favorite herbs
- salt and pepper to taste
Instructions
- Begin by ensuring your chicken is defrosted.
- Wash and pat dry with a paper towel.
- Line the countertop with parchment paper or a kitchen towel to catch the juices.
- Take your kitchen scissors and begin at the top portion of the bird where the backbone is located.
- Cut down each side of the backbone and remove. (see note)
- 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 on top and bottom of the 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 a longer cooking time.
- When the grill is about 375°F, place the bird breast side down and cook for approximately 18 minutes.
- Either turn on the middle burner or slide the bird onto the flame for 5 more minutes before flipping.
- Flip the bird over onto the grill that is off to with indirect heat and cook for another 20 minutes. The chicken is done when it has an internal temperature of 160°F and the juices run clear.
- Remove from grill and place breast side up on a serving platter.
- Let the chicken rest for 5 minutes.
- Garnish with lemon juice and herbs.
Notes
- For easy cleanup, be sure to place a piece of parchment paper underneath the chicken before cutting.
- Wash and pat your chicken dry with paper towels. This allows the olive oil to best be distributed without the interference of moisture and will result in a crispier skin.
- Use herbs like parsley, basil, dill, chives, or rosemary (finely chopped).
- To know if a chicken is ready, the juices will run clear when cut open at a joint area like between the leg and breast. Chicken should be at a temperature of 180℉.
- Store the leftovers in a Tupperware or airtight container in the fridge.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 484Total Fat: 34gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 132mgSodium: 198mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 41g
