Grilled Spatchcock Chicken is going to be your new favorite way to cook chicken! It is way easier than you think it is!
Why This Recipe Works
- Spatchcock: Spatchcocking a chicken is so much easier than you think and it results in a flat bird that cooks faster and more evenly.
- Time: Because the chicken is able to lay flat and we don’t have to worry about the cavity of the bird getting to the required temperature, this chicken cooks so much faster than your typical whole chicken.
- Juicy: Did I mention how juicy and delicious this recipe is! Probably one of my favorite chickens I have ever made. This will be on permanent rotation!
Recipe FAQs and Tips
- Step-by-Step Spatchcocking tutorial: If you want to learn more about the process of spatchcocking, here is a more detailed post all about it!
- Different Dry Rub: You can really use whatever dry rub you want on this. I included my current favorite, but this recipe can easily be modified depending upon what spices you want to use.
- Turkey: Yes, you can spatchcock a turkey too! Obviously the timing would be very different since they are generally much bigger than a chicken, but it is totally doable (and delicious).
- What if my chicken skin is sticking to the grill: We are starting the chicken off on High Heat on the grill skin down. We are doing this to get that nice char/sear on the skin side (who doesn’t love crispy chicken skin). If your skin is sticking it either means 1) your grates weren’t clean 2) your grill isn’t hot enough 3) the chicken isn’t ready to be flipped over. If your grates are clean and and your grill is nice and hot, then just wait a little bit longer and your chicken should come right off!
- Let is rest: You need to let your chicken rest for a little bit right after you take it off the grill! Don’t skip this step.
- If you are looking you aint cooking: My husband always jokingly (but also seriously) says this when we are grilling. If you are opening the grill a lot to look at what you are grilling … you aren’t cooking. The grill need to be closed in order to cook (just like an oven).
How to Grill a Spatchcocked Chicken
Step Two: Flip the chicken over so the chicken breast side is down.
Step Three: The backbone will be running down the center of the bird. Cut alongside of the backbone with kitchen shears.
Step Four: Then cut alongside the other side of the backbone.
Step Five: Remove the backbone.
Step Six: Cut a slit into the top of the breastbone so the chicken is able to lay flat. Alternatively, you can press down simultaneously on either side of the chicken until it lays flat.
Step Seven: Flip the chicken over and pat dry with clean paper towel.
Step Eight: Drizzle a little olive oil or avocado oil on top and rub all over.
Step Nine: Rub all over with the Dry Rub and then the chicken is ready for the grill!
Step Ten: Start with the skin-side down on High Heat (500-600 degrees) for approx. 5 minutes. Then lower the heat to 345/400 (medium heat) and flip over the chicken. Move to indirect heat if possible or at least turn the burner directly under the middle of the chicken way down or even off. Let cook 35-45 minutes or until the internal temperature is 165 degrees. Remove and let rest.
Serve and enjoy!
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Grilled Spatchcock Chicken – a simple and delicious recipe for grilled spatchcock chicken that is sure to impress!
- 1 whole roasting chicken, approx. 5 pounds
- olive oil or avocado oil, about a tablespoon
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sage
- 1/2 teaspoon marjoram
- 2 teaspoons thyme
- Combine your Dry Rub ingredients and set aside.
- Ensure your grill grates are clean and preheat grill to 500-600 degrees F (high heat).
- Prep the chicken by removing any gizzards that are stuffed inside the cavity.
- Flip chicken over so that it is breast side down.
- The backbone will now be running right 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 (feel free to freeze it and use it the next time you make homemade chicken broth).
- 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.
- Pat the chicken dry with a clean paper towel.
- Rub with olive oil.
- Take your dry rub and rub all over the chicken, ensuring it gets into every nook and cranny (feel free to get some underneath the skin as well if you want). You may have extra dry rub. If so, simply save for a future use.
- Place your chicken skin-side down on the grill for 5 minutes over direct heat.
- Carefully flip chicken over and reduce heat to 375/400 degrees F (medium heat). Move your chicken to indirect heat, if possible (it might be difficult given how wide the chicken is). Otherwise, simply turn the burner directly under the chicken down (or turn it off) if you are having issues with flare ups. Let the chicken cook for approximately 35-45 minutes or until the internal temperature reaches 165 at its thickest part.
- Remove from grill and let rest 5-10 minutes before carving.
- Size of Bird/Cooking Time: Of course 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 your chicken is 100% thaw before cooking. If it is still partially frozen not only will it be harder to spatchcock, but the cooking time will also be longer.
Keywords: grilled spatchcock chicken