As I turned the corner into my backyard, the sizzling symphony of the grill instantly transported me to sun-soaked summer days. This was the moment I had been waiting for—dinner with friends, and the star of the show? A flavor-packed spatchcocked grilled chicken marinated with citrus and fresh herbs. Not only does this method allow for quick cooking, resulting in juicy meat and crispy skin, but it also fits right into gluten-free, paleo, and Whole30 diets, making it a versatile choice for everyone at the table. The preparation is a breeze—great for busy weeknights or leisurely gatherings. Are you ready to elevate your grilling game with this delightful dish?
Why is Spatchcocked Grilled Chicken a Must-Try?
Flavorful, This spatchcocked grilled chicken is infused with the bright notes of citrus and aromatic herbs, ensuring every bite bursts with flavor.
Quick Cooking, The spatchcocking technique allows for even cooking, yielding juicy meat with perfectly crispy skin in less time.
Healthy Option, Low in added fat, this dish is a protein powerhouse, perfect for health-conscious eaters and fits seamlessly into gluten-free, paleo, and Whole30 lifestyles.
Versatile Pairings, Serve it alongside grilled vegetables or a refreshing citrus salad for an easy, complete meal.
Crowd-Pleasing, Impress your friends and family with this gourmet backyard barbecue dish that’s sure to become a favorite! If you’re interested in more grilled chicken ideas, check out our Cajun Grilled Chicken or Grilled Chicken Salad with Avocado.
Spatchcocked Grilled Chicken Ingredients
For the Marinade
• Whole Chicken (3.5–4 lbs) – The main protein; spatchcocking ensures even cooking and maximizes flavor absorption.
• Olive Oil (1/4 cup) – Adds moisture and assists in achieving crispy skin; avocado oil can be substituted for a unique twist.
• Lemon Juice (2 tablespoons) – Provides acidity that enhances flavor and tenderizes meat; lime juice works as an excellent alternative.
• Orange Zest (1 tablespoon) – Contributes a sweet citrus aroma; swapping it with lemon zest lends a sharper note.
• Garlic (4 cloves, minced) – Infuses a savory depth of flavor; fresh garlic is ideal, but garlic powder can also be used.
• Fresh Rosemary (2 tablespoons, chopped) – Provides aromatic flavor; thyme is a suitable substitute for those who prefer it.
• Fresh Thyme (1 tablespoon, leaves) – Complements the other flavors beautifully; oregano works if thyme is unavailable.
• Smoked Paprika (1 teaspoon) – Adds warm, rich flavor; feel free to use regular paprika for a milder flavor profile.
• Salt (1 teaspoon) – Enhances all flavors; adjust according to personal dietary needs.
• Black Pepper (1/2 teaspoon) – Adds a hint of heat; white pepper can be used for a milder touch.
For Grilling
• Lemon Wedges – Serve alongside for an extra burst of freshness.
• Fresh Seasonal Salad – Consider a crisp salad to complement the rich flavors of the chicken.
This spatchcocked grilled chicken recipe is your ticket to a summer feast that everyone at your table will adore!
Step‑by‑Step Instructions for Spatchcocked Grilled Chicken
Step 1: Prep Marinade
In a medium bowl, whisk together 1/4 cup of olive oil, 2 tablespoons of lemon juice, and 1 tablespoon of orange zest. Introduce 4 minced garlic cloves, 2 tablespoons of chopped fresh rosemary, 1 tablespoon of fresh thyme leaves, and 1 teaspoon of smoked paprika. Finally, season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. The result should be a fragrant and colorful marinade ready to infuse the chicken with flavor.
Step 2: Marinate Chicken
Take your spatchcocked chicken and place it, skin-side up, in a large dish. Generously rub the prepared marinade all over the chicken, ensuring every inch is covered. Cover the dish with plastic wrap and refrigerate for at least 1 hour, or ideally overnight. This marinating process allows the flavors to meld beautifully, leading to a succulent spatchcocked grilled chicken.
Step 3: Preheat Grill
Prepare your grill by preheating it to medium-high heat (about 375°F–400°F or 190°C–200°C). While the grill is heating, clean and oil the grates to prevent sticking. A well-preheated grill ensures that the chicken cooks evenly and allows for that lovely grilled char. You’ll know it’s ready when you can hold your hand a few inches above the grates for about 2-3 seconds before it becomes too hot.
Step 4: Grill Chicken
Once the grill is hot, place the marinated chicken skin-side down on the grates. Grill for about 10–12 minutes, or until the skin is nicely charred and crispy. Using tongs, carefully flip the chicken and grill for an additional 25–30 minutes. Keep an eye on the temperature, aiming for an internal reading of 165°F (74°C) in the thickest part of the breast for perfectly cooked spatchcocked grilled chicken.
Step 5: Rest & Serve
Once the chicken has reached the desired temperature, carefully remove it from the grill and transfer it to a cutting board. Allow it to rest for 10 minutes; this step is key to retaining juices. After resting, slice the chicken and arrange it on a serving platter. For an extra touch of zest, serve with fresh lemon wedges or alongside a vibrant summer salad.
What to Serve with Spatchcocked Grilled Chicken
The perfect meal isn’t just about the delicious chicken but also the vibrant sides that elevate your dining experience.
-
Grilled Vegetables: Caramelized bell peppers, zucchini, and asparagus add a colorful and smoky touch, perfect to complement the chicken’s flavors. A drizzle of olive oil with a sprinkle of salt brings out their natural sweetness.
-
Herbed Couscous: Fluffy couscous infused with fresh herbs like parsley and cilantro provides a light, refreshing contrast to the richness of the chicken. Its delightful texture absorbs the chicken’s savory juices beautifully.
-
Citrus Salad: A salad bursting with citrus fruits, mixed greens, and a splash of vinaigrette brightens your plate. The tangy notes harmonize wonderfully with the chicken’s zesty marinade.
-
Garlic Parmesan Roasted Potatoes: Crispy, golden potatoes seasoned with garlic and Parmesan cheese create a rich, comforting side. Their crispy exterior offers a satisfying textural contrast to the juicy chicken.
-
Creamy Coleslaw: A cool and crisp coleslaw balances the warm, smoky chicken with its tangy and creamy dressing. This refreshing side is a classic for sunny barbecues!
-
Chilled White Wine: Pair your meal with a chilled Sauvignon Blanc or a light Rosé. These wines offer crispness and acidity that nicely cut through the chicken’s rich flavors.
Creating a full meal with spatchcocked grilled chicken opens up a world of delicious pairings that will delight your guests and elevate your grilling game!
Make Ahead Options
These flavorful spatchcocked grilled chicken options are perfect for busy weeknights, saving you time without sacrificing taste. You can prepare the marinade and apply it to the chicken up to 24 hours in advance, which allows the flavors to deepen beautifully. Simply mix the marinade, apply it to the spatchcocked chicken, cover, and refrigerate until you’re ready to grill. If you’ve marinated the chicken overnight, just take it out about 30 minutes before grilling to bring it to room temperature. When you’re ready to cook, heat the grill and follow the remaining steps for perfectly juicy chicken that’s just as delicious!
Expert Tips for Spatchcocked Grilled Chicken
Resting Time: Allow the chicken to rest for 10 minutes post-grilling to ensure juices remain intact and the meat stays moist.
Temperature Control: Keep the grill at medium-high heat; it helps achieve crispy skin without burning. Monitor closely during grilling.
Thermometer Usage: Invest in a meat thermometer to guarantee your spatchcocked grilled chicken is safely cooked through to 165°F (74°C).
Marinating is Key: Longer marination times, ideally overnight, significantly enhance flavor and tenderness—don’t rush this step for best results.
Chicken Placement: When grilling, always place the chicken skin-side down first. This helps achieve that delicious golden crust you crave!
How to Store and Freeze Spatchcocked Grilled Chicken
Fridge: Store leftover spatchcocked grilled chicken in an airtight container for up to 3 days. Make sure it’s fully cooled before sealing to retain the juices.
Freezer: If you need to keep it longer, freeze the chicken in a freezer-safe bag for up to 3 months. Make sure to remove air to prevent freezer burn.
Reheating: To enjoy your stored chicken, thaw it in the fridge overnight, then reheat in the oven or grill until it reaches an internal temperature of 165°F (74°C) for best results.
Use in Recipes: Shredded chicken from leftovers is perfect for wraps, tacos, or salads, providing a delicious option for busy weeknights.
Spatchcocked Grilled Chicken Variations
Feel free to personalize this delicious recipe and explore a world of flavors that will awaken your taste buds!
- Dairy-Free: Replace any creamy sauces with a drizzle of olive oil or a tangy vinaigrette for a fresh twist.
- Spicy Kick: Add chili flakes or a dash of hot sauce to the marinade for an extra layer of heat that peppers up your chicken.
- Herb Medley: Substitute rosemary and thyme with fresh sage and parsley for a unique herbal flavor perfect for any gathering.
- Citrus Swap: Use lime juice instead of lemon for a different citrus profile; the tartness is refreshing and invigorating.
- Smoky Flavor Boost: Mix in a teaspoon of chipotle powder or liquid smoke for an added smoky intensity that pairs beautifully with grilled meats.
- Asian Inspired: Marinate the chicken with soy sauce, ginger, and sesame oil for an exciting fusion, reminiscent of grilled teriyaki chicken.
- Sweet & Savory: Incorporate a tablespoon of honey or maple syrup into your marinade for a delightful sweetness that complements the smokiness.
- Flavorful Dry Rub: Try a dry rub with spices like cumin, coriander, and brown sugar for a unique, sweet crust on your spatchcocked chicken.
If you’re looking for more grilled chicken inspirations, check out our flavorful Grilled Citrus Chicken and tantalizing Thai Chicken Meatballs. Happy grilling!
Spatchcocked Grilled Chicken Recipe FAQs
How do I select the best chicken for spatchcocking?
Absolutely! When choosing a chicken, look for one that’s fresh with an even coloration and firm flesh. Avoid chickens with dark spots or a foul odor, as these may indicate spoilage. Opt for free-range or organic chickens for better flavor and quality.
How should I store leftover spatchcocked grilled chicken?
The leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let it cool completely before sealing the container. I always recommend using it within this timeframe to ensure the best flavor and texture.
Can I freeze spatchcocked grilled chicken?
Yes! To freeze, let the chicken cool thoroughly, then place it in a freezer-safe bag, making sure to remove as much air as possible to prevent freezer burn. It can be stored for up to 3 months. When ready to enjoy, thaw it in the fridge overnight before reheating.
What if my spatchcocked chicken isn’t cooking evenly?
Very common! If you notice uneven cooking, try adjusting your grill’s heat and ensure the chicken is placed correctly on the grates. Always start grilling skin-side down and monitor internal temperatures closely with a meat thermometer to avoid overcooking one part while undercooking another.
Can I customize the marinade for dietary needs?
Absolutely! This recipe is naturally gluten-free, paleo, and Whole30 compliant. If you have specific allergies, you can substitute olive oil with avocado oil or lemon with lime juice. Always double-check ingredient labels if you’re managing allergies.
How do I reheat my spatchcocked grilled chicken?
For best results, thaw your frozen chicken overnight in the fridge. Preheat your oven to 375°F (190°C), and place the chicken on a baking sheet. Cover with foil to retain moisture and heat for about 15-20 minutes, or until it reaches an internal temperature of 165°F (74°C) before serving. Enjoy it warm and juicy!
Succulent Spatchcocked Grilled Chicken with Citrus Bliss
Ingredients
Equipment
Method
- In a medium bowl, whisk together olive oil, lemon juice, and orange zest. Add garlic, rosemary, thyme, smoked paprika, salt, and black pepper to create the marinade.
- Place the spatchcocked chicken in a large dish, rub the marinade all over the chicken, cover with plastic wrap, and refrigerate for at least 1 hour, preferably overnight.
- Preheat your grill to medium-high heat (about 375°F–400°F). Clean and oil the grates.
- Place the chicken skin-side down on the grill and grill for 10–12 minutes. Flip the chicken and grill for an additional 25–30 minutes, checking for an internal temperature of 165°F.
- Remove the chicken from the grill and let it rest for 10 minutes before slicing and serving with lemon wedges or salad.
Leave a Reply