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Spatchcocked Grilled Chicken

Spatchcocked Grilled Chicken: Tender, Juicy, and Full of Flavor

Enjoy the mouthwatering taste of spatchcocked grilled chicken, a perfect blend of crispy skin and juicy meat.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 pieces
Course: Chicken
Cuisine: Grilling
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (3-4 lbs) Smaller birds like Cornish hens can be used for a smaller serving.
For the Marinade
  • 2 tablespoons Olive Oil Can substitute with avocado oil for a higher smoke point.
  • 1 tablespoon Kosher Salt Use sea salt if kosher isn’t available.
  • 1 teaspoon Black Pepper Freshly ground has the best flavor.
  • 4 cloves Garlic, minced Use garlic powder as a substitute if fresh is unavailable.
  • 1 tablespoon Fresh Rosemary, chopped Thyme or parsley can be used as alternatives.
  • 1 tablespoon Fresh Thyme, chopped Dried thyme can be a substitute (use less for potency).
  • 1 tablespoon Smoked Paprika Sweet paprika can replace it for a milder flavor.
  • 1 whole Lemon, juice Lime juice can be used as a substitute.
  • 1 whole Lemon, zest Can omit if citrus is not desired.

Equipment

  • Grill
  • Kitchen Shears
  • meat thermometer
  • mixing bowl
  • cutting board

Method
 

Step-by-Step Instructions for Spatchcocked Grilled Chicken
  1. Preheat your grill to a medium-high heat, aiming for around 400°F (200°C).
  2. Using kitchen shears, carefully remove the backbone of the whole chicken, then flatten the bird by pressing down firmly on the breastbone.
  3. In a bowl, combine olive oil, kosher salt, black pepper, minced garlic, chopped rosemary and thyme, smoked paprika, juice and zest of lemon. Mix well until the marinade is smooth.
  4. Generously rub the marinade all over the chicken, ensuring to get it under the skin and let it sit at room temperature for 20-30 minutes.
  5. Carefully place the marinated chicken skin-side down on the grill grates and cook for about 12-15 minutes.
  6. Once the skin side is well-cooked, gently flip the chicken over and grill for an additional 20-25 minutes, checking the internal temperature.
  7. After removing the chicken from the grill, let it rest for 10 minutes on a cutting board before serving.

Nutrition

Serving: 1pieceCalories: 500kcalCarbohydrates: 2gProtein: 30gFat: 38gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgVitamin A: 10IUCalcium: 2mgIron: 8mg

Notes

Consider clamping or weighting the chicken during grilling for better skin crispness. Advance marinating is recommended for enhanced flavor.

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