Grilled Spatchcock Chicken
Grilled Spatchcock Chicken - a simple and delicious recipe for grilled spatchcock chicken that is sure to impress!
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
- 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 500-600℉ (high heat). Prep the chicken by removing any gizzards that are stuffed inside the cavity.
- Spatchcock the Chicken: Flip the 5 pound whole roasting 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. 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 as well if you want). You may have extra dry rub. If so, simply save for a future use.
- Grill: 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℉ (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.
- Rest + Serve: Remove from grill and let rest 5-10 minutes before carving. Enjoy!
Notes
- 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.
- 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: 415kcal | Carbohydrates: 1g | Protein: 34g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 136mg | Sodium: 903mg | Potassium: 357mg | Fiber: 0.3g | Sugar: 0.04g | Vitamin A: 269IU | Vitamin C: 3mg | Calcium: 29mg | Iron: 2mg
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