Grilled Spatchcocked Chicken

Grilled Spatchcocked Chicken

This recipe requires refrigerating the chicken for several hours before grilling. Make the rub in the morning, apply it to the chicken, and refrigerate for 6-8 hours while you go about your life.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 680 kcal
Author Lois Carter Crawford inspired by Martha Stewart


  • 5 pound whole chicken
  • 1 medium onion peeled and quartered
  • 2 cloves garlic peeled
  • 1/2 cup fresh herbs I used tarragon, thyme, oregano, and rosemary, leaves only
  • 1/4 cup olive oil
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


To Spatchcock the Chicken

  1. Using a sharp knife, cut the backbone out of the chicken, slicing down both sides of the backbone and removing it. Freeze the backbone to make broth in the future.
  2. Place the chicken on its back and squash it to open it and flatten it.

To Make and Apply the Rub

  1. Using a small food processor, puree the onion, garlic, herbs, olive oil, lemon, and zest until smooth.
  2. Spread the puree under the breast skin and over the entire bird.
  3. Refrigerate for several hours (up to 8).

To Cook

  1. Remove the chicken from the refrigerator and wipe off most of the rub.
  2. Sprinkle with salt and pepper.
  3. Let the chicken rest at room temperature for 30 minutes.
  4. Heat the grill to medium high heat.
  5. When the grill is hot, turn the middle burner off and place the chicken in the center, breast side down, and close the cover.
  6. Cook for 15-20 minutes using this indirect heat method until charred and then flip the chicken to its back.
  7. Cook for another 15-20 minutes (more or less, depending on your grill), covered, until the thickest part of the chicken breast reaches an internal temperature of 165F degrees.
  8. Let rest 10 minutes before serving.