Grilled Spatchcocked Chicken Recipe

Grilled Spatchcocked Chicken Recipe

This recipe requires refrigerating the chicken for a couple hours before grilling. Make the rub in the morning, apply it to the chicken, and refrigerate for at least 2 hours while you go about your life.

Prep Time20

Cook Time1 10

Total Time4 5

Course: Chicken, Main Course

Cuisine: American

Keyword: chicken, Grilled Spatchcocked Chicken, Spatchcocked chicken

Servings:

Calories: 360kcal

Author: Kathy Owen

Ingredients

5 pound whole chicken
1 small onion peeled and quartered
2 cloves garlic peeled
½ cup fresh herbs I used thyme, oregano, and rosemary, leaves only
¼ cup olive oil
Juice of one lemon about ½ cup
½ teaspoon salt
¼ teaspoon pepper

Get Recipe Ingredients

Instructions

To Spatchcock the Chicken

Using a sharp knife or kitchen shears, 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.
Place the chicken on its back and squash it to open it and flatten it.

To Make and Apply the Rub

Using a small food processor, puree the onion, garlic, salt, pepper, herbs, olive oil, and lemon until smooth.
Spread the puree under the breast skin and over the entire bird. Or simply spread it over the top of the breast.
Refrigerate for several hours (up to 8).

To Cook

Remove the chicken from the refrigerator and wipe off most of the rub (if it hasn't drained to the pan).
Let the chicken rest at room temperature for 30 minutes.
Heat the grill to medium high heat (around 400 degrees)
When the grill is hot, turn the middle burner off and place the chicken in the center, breast side down, and close the top of the grill.
Cook for 15-25 minutes using this indirect heat method until charred and then flip the chicken to its back.
Cook for another 15-25 minutes (more or less, depending on your grill), covered, until the thickest part of the chicken breast reaches an internal temperature of 165F degrees.
Let rest 5 minutes before serving.

Nutrition