Grilled Spatchcock Chicken
This easy Grilled Spatchcock Chicken recipe is seasoned with a simple homemade dry rub and cooked over direct and indirect heat until perfectly juicy with crispy golden skin. Learn how to spatchcock a chicken, grill it evenly, and carve it for serving.
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
Calories: 337kcal | Carbohydrates: 1g | Protein: 27g | Fat: 24g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 878mg | Potassium: 289mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 218IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
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