Quick Look at the Best Grilled Spatchcock Chicken Recipe
- Ready In: 45 minutes
- Serves: 6
- Main Ingredients: whole roasting chicken, olive oil, and an easy homemade chicken dry rub!
- Equipment: gas grill, meat thermometer, and kitchen shears.
- Dietary Info: Whole30, Paleo, gluten-free, and dairy-free
- What is Spatchcocking? Removing the backbone to cook the chicken flat. Results in faster cook time, crispy skin, and even cooking for juicy meat!
- Best For: weeknight dinner, Sunday supper, or a backyard cookout.
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Why This Recipe Works
- Spatchcocking a chicken = so easy and it results in a flat bird that cooks faster and more evenly.
- Quick cook time means the most juicy and tender meat (no time to dry out).
- Crispy Skin → sear at a high heat creates golden, crispy chicken skin.
- Easy to carve a flatten bird!
- Perfect for Entertaining – looks fancy but surprisingly simple to make!
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Whole Chicken – If previously frozen, make sure it is fully thawed and look in the cavity to remove any gizzards or bags that are included in the packaging.
- Olive Oil – helps achieve a perfectly golden brown skin. Feel free to use avocado oil, if desired.
- Dry Rub – highly recommend our 7-ingredient chicken dry rub (so easy), but any preferred seasoning can be used.
How To Spatchcock A Chicken
Step 1 – Place the chicken with the breast side down and backbone up.
Step 2 – Cut all the way down one side of the backbone.
Step 3 – Cut down the other side of the backbone to remove.
Step 4 – Cut into the cartilage at the top of the breastbone.
Step 5 – Flip the chicken over and press down in the middle to flatten.
Step 6 – Pat the chicken dry with paper towel.
Spatchcock Tutorial
If you want to learn more about the process of spatchcocking, see our step-by-step process on how to spatchcock a chicken!
How To Make Grilled Spatchcock Chicken
Step 1 – Rub oil on the outside of the chicken.
Step 2 – Mix up the dry rub and rub on the outside of the chicken and under the skin.
Step 3 – Sear the chicken (skin-side down) for 5 minutes.
Step 4 – Flip chicken and turn off the burner under the skin, leave the others on.
Internal Temperature Guidance
| Cook Time | Internal Temp Thighs | Internal Temp Breasts |
| 25 minutes | 165 degrees F | 145/150 degrees F |
| 35 minutes | 175 – 180 degrees F | 165 degrees F |
👉 Chicken is safe to eat at an internal temperature of 165 degrees F at the thickest part of the meat according to the USDA. It is impossible for the entire chicken to reach this temperature at the same time. The thighs will be much higher, but due to their high fat content they will still be juicy and not dried out. Use a meat thermometer!!
Step 5 – Cook until internal temp reaches 165 degrees F. Option to baste with a little oil.
Step 6 – Let it rest for 5-10 minutes before carving.
How To Carve Grilled Spatchcock Chicken
Step 1 – Remove the leg quarters and separate them into a drumstick and thigh.
Step 2 – Cut down at an angle from the breastbone to remove the chicken breasts.
Step 3 – Remove the chicken wings, slice the chicken breasts, and serve.
Best Ways To Serve Grilled Spatchcock Chicken
There are a variety of different sauces and side dishes that would be excellent with this juicy chicken:
- Sauces: love the fresh flavors of a cilantro chimichurri sauce or a simple mustard mayo.
- Grilled Side Dishes: keep the grilling going and make grilled sweet potatoes, grilled sweet corn, or grilled potato wedges.
- Non-Grilled Side Dishes: enjoy with some cool and creamy coleslaw or our dill pickle potato salad!
Erin’s Testing Tips: What We Learned
- Starting with Skin-Side Up: we tested a spatchcock chicken this way but it was hard to check the internal temperature, hard to know when to flip, and when it is fully cooked without burning the skin. Do not recommend cooking it this way!
- Spatulas: keep two large spatulas handy at the grill to help with flipping.
- Meat Thermometer: a digital meat thermometer is VERY IMPORTANT! Pull the chicken off the grill when the thickest part of the chicken breasts reaches 162 degrees F. It will rise to 165 degrees F while resting.
Grilled Spatchcock Chicken FAQs
The chicken can be spatchcocked the night before you plan to grill it. Be sure to cover it with plastic wrap or aluminum foil and place in the fridge. Option to add the dry rub at that time or wait until just before cooking.
Yes, if you have time feel free to use the best chicken marinade or a simple chicken brine before cooking.
Start with direct heat to crisp the skin and then switch to indirect heat to finish the cooking to 165 degrees F at the thickest part of the chicken breasts.
First, make sure the grill is preheated to a high heat (450-500 degrees F) and that the grill grates are clean. Then grease the grates with a non-stick cooking spray or with tongs and an oiled pieces of paper towel. If it still seems to be sticking, then the chicken isn’t ready to be flipped over. Let it cook for another 1-2 minutes and then check it again to see if it’s ready.
Begin with the skin-side down to give it a nice sear, then flip, and finish cooking with the skin-side up.
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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
Instructions
- Make Dry Rub: In a small bowl, add 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. Mix to combine and set aside.
- Prep: Ensure the grill grates are clean and preheat grill to 450-500℉ (high heat). Prep the chicken by removing the packaging and any gizzards that are stuffed inside the cavity.
- Spatchcock the Chicken: Flip the 4-5 pound whole roasting chicken over so that the breast side is down. The backbone will now be running down the middle of the chicken. Take a pair of sharp kitchen shears and cut along one side of the backbone. Then cut along the other side of the backbone. Remove the backbone. Next, cut into the cartilage at the top of the breastbone so that when you flip the chicken over it will lay flat. Alternatively, you can press down on each of the wings at the same time and the breastbone will simply crack, allowing you to flip it over and lay the chicken flat.
- Season Chicken: Pat the chicken dry with a clean paper towel. Rub with 1 tablespoon olive oil. Rub the dry rub seasoning all over the chicken, ensuring it gets into every nook and cranny (feel free to get some underneath the skin too, if you want). You may have extra dry rub. If so, simply save for future use.
- Grill: Place the chicken skin-side down on the hot grill for 5 minutes over direct heat (turn down the heat slightly at this time). Carefully flip chicken over and reduce the grill heat to 375-400℉ (medium heat). Make sure the chicken is in the middle of the grill and turn the middle burner all the way down or off. Keep the other burners on. This is cooking with indirect heat. Let the chicken cook for approximately 30-40 minutes or until the internal temperature reaches 165℉ at its thickest part (use a meat thermometer).
- Rest + Serve: Remove from grill and let rest 5-10 minutes before carving. Enjoy!
Notes
- Size of Bird/Cooking Time: if you use a chicken that is larger than 5 pounds, the cooking time will increase. If you use a chicken that is smaller than 5 pounds, the cooking time will decrease.
- Thawed Chicken: ensure the chicken is 100% thawed before cooking. If it is still partially frozen, not only will it be harder to spatchcock, but the cooking time will also be longer.
- Serving Suggestion: try serving this chicken with some homemade chimichurri sauce – it’s so good!
- Storage: store leftover chicken in an airtight container in the refrigerator for up to 3 days.
- Leftovers: use leftovers to make this delicious Greek Yogurt Chicken Salad Sandwich!
Nutrition
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Bridget says
The perfect way to cook a chicken – so easy!
Amanda says
I have been making your roasted spatchcock chicken regularly, my family loves it! Today was my first time trying the grilled spatchcock and it was out of this world! My kids said that it was the best chicken they’ve ever had and my husband agreed! We will definitely be making this recipe over and over this summer!
Erin says
Yay, Amanda!!! That makes me so happy to hear 🙂
Kristen Root says
I cannot cook! But this recipe is so easy, that even I can make it and it turns out so amazing every time! A new family favorite for grilling!
Bridget Montag says
Glad to hear that the whole family enjoyed it!
Chris says
This chicken was amazing!!! I will definitely be making this again and again.
Erin says
So happy to hear you enjoyed it! And thanks so much for taking the time to come back and leave your review + feedback – I really appreciate it!