Why Make This Recipe
Grilled spatchcock chicken is a fantastic dish for any occasion. It is full of flavor, easy to prepare, and makes an impressive presentation. Spatchcocking allows the chicken to cook evenly and quickly on the grill, resulting in juicy meat and crispy skin. Whether you’re hosting a barbecue or enjoying a family dinner, this recipe is sure to please everyone at the table.
How to Make Grilled Spatchcock Chicken
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried marjoram leaves
- 4-5 pound whole roasting chicken
- 1 tablespoon olive oil (sub avocado oil)
Directions
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Make Dry Rub: In a small bowl, mix together 2 teaspoons kosher salt, 2 teaspoons dried thyme, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon ground black pepper, ½ teaspoon dried sage, and ½ teaspoon dried marjoram leaves. Set the rub aside.
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Prep: Ensure the grill grates are clean and preheat the grill to 450-500℉ (high heat). Remove the packaging and gizzards from the chicken.
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Spatchcock the Chicken: Place the chicken breast-side down. Cut along one side of the backbone with sharp kitchen shears, then cut along the other side to remove the backbone. Optionally, Crack the breastbone by pressing down on both wings so the chicken lays flat.
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Season Chicken: Pat the chicken dry with a paper towel. Rub it with 1 tablespoon olive oil. Apply the dry rub seasoning all over the chicken, including under the skin if desired. You can save any leftover rub for later.
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Grill: Place the chicken skin-side down on the hot grill for 5 minutes over direct heat (reduce the heat slightly). Carefully flip the chicken and change the heat to 375-400℉ (medium heat). Make sure the chicken is in the center of the grill, using indirect heat by turning off the middle burner. Cook for about 30-40 minutes or until the internal temperature near the bone reaches 165℉.
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Rest + Serve: Remove the chicken from the grill and let it rest for 5-10 minutes before carving. Enjoy your meal!
How to Serve Grilled Spatchcock Chicken
Serve the spatchcock chicken with your favorite sides like grilled vegetables, a fresh salad, or roasted potatoes. Slicing it into pieces makes it easy for everyone to enjoy. You can also drizzle with a little extra olive oil or a squeeze of lemon juice for added flavor.
How to Store Grilled Spatchcock Chicken
Store any leftover grilled chicken in an airtight container in the refrigerator. It should be eaten within 3-4 days. You can also freeze the chicken if you need to keep it longer. Make sure to wrap it well in plastic wrap or foil before freezing.
Tips to Make Grilled Spatchcock Chicken
- Always use a good pair of kitchen shears for spatchcocking the chicken. They make the process much easier.
- Make sure to let the chicken rest after grilling. This helps keep the moisture inside.
- If you like a more pronounced flavor, let the chicken marinate in the dry rub for a few hours or overnight before grilling.
Variation
You can try different dry rubs or marinades to switch up the flavor. For example, add some chili powder for a spicy kick or use fresh herbs instead of dried ones.
FAQs
Q: Can I cook the spatchcock chicken in the oven instead of on the grill?
A: Yes, you can roast it in the oven at 450℉ for about 45-60 minutes, or until the chicken reaches the safe temperature.
Q: How do I know when the chicken is done?
A: A meat thermometer should read 165℉ at the thickest part of the chicken, usually near the thighs.
Q: Can I use a smaller chicken?
A: Yes, you can use any size roasting chicken, but cooking times will vary. Be sure to adjust the grilling time based on the size of the chicken.
Grilled Spatchcock Chicken
Ingredients
Dry Rub Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons dried thyme
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon dried sage
- ½ teaspoon dried marjoram leaves
Main Ingredients
- 1 whole 4-5 pound whole roasting chicken
- 1 tablespoon olive oil (sub avocado oil)
Instructions
Prepare Dry Rub
- In a small bowl, mix together the dry rub ingredients: kosher salt, dried thyme, onion powder, garlic powder, ground black pepper, dried sage, and dried marjoram leaves. Set the rub aside.
Prepare Chicken
- Ensure the grill grates are clean and preheat the grill to 450-500℉ (high heat). Remove the packaging and gizzards from the chicken.
- Place the chicken breast-side down. Cut along one side of the backbone with sharp kitchen shears, then cut along the other side to remove the backbone. Optionally, crack the breastbone by pressing down on both wings so the chicken lays flat.
Season and Grill Chicken
- Pat the chicken dry with a paper towel. Rub it with olive oil. Apply the dry rub seasoning all over the chicken, including under the skin if desired.
- Place the chicken skin-side down on the hot grill for 5 minutes over direct heat, then carefully flip the chicken and reduce the heat to 375-400℉ (medium heat). Make sure the chicken is in the center of the grill, using indirect heat by turning off the middle burner. Cook for about 30-40 minutes or until the internal temperature near the bone reaches 165℉.
Rest and Serve
- Remove the chicken from the grill and let it rest for 5-10 minutes before carving. Serve with your favorite sides.