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    Grilled Spatchcock Chicken Recipe

    Published October 31, 2022. This post may contain affiliate links. Please read my disclosure policy.

    This grilled spatchcock chicken recipe cooked to perfection cooks quicker and more even making it the perfect weeknight family meal. You will love how simple this is to prepare.

    Making and eating chicken can be mundane because it’s such a popular protein. However, if you want to explore new recipes loaded with flavor, you must try my Chicken Francese or Chicken Teriyaki.

    roasted spatchcock chicken with herbs

    Spatchcock Chicken

    Spatchcock chicken is a flattened chicken with the backbone removed. It’s very similar to a butterfly technique. The term spatchcock is an older cooking term that has recently come back into popularity. In its simplicity, it is a birth that is split and spread and ready for roasting.

    You can spatchcock a chicken using a sharp chef’s knife or a great pair of kitchen shears, which I usually use. While I prefer to remove the backbone entirely, you can just cut it alongside it and flatten it from there, keeping it in there.

    Ingredients You’ll Need

    • Chicken – You will need a whole fryer chicken or roasting chicken.
    • Fat – I prefer olive oil, but you can use your favorite oil for this recipe.
    • Seasoning – You will need sea salt and fresh cracked black pepper.

    How to Grill Spatchcock Chicken

    Flatten your chicken by removing the backbone with sharp kitchen shears or using a knife.

    removing the backbone from chicken

    Drizzle the chicken with olive oil and season on all sides with salt and pepper

    seasoning a spatchcock chicken

    Add the chicken to a hot grill (450° to 550°), skin side down, and cook for 6 to 8 minutes, ensuring it does not burn and does not stick to the grill grates.

    adding a chicken to a grill

    Turn the heat down to 350° to 400°, close the grill door and cook for 20 to 25 minutes.

    slow grilling a chicken

    Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 425° to 450° and cook for 20 to 25 more minutes or until it is cooked through.

    flipping the chicken over

    Rest for 4 to 5 minutes before serving.

    resting cooked chicken

    Make-Ahead and Storage

    Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. However, you can keep it warm in the oven at very low temperatures (165° to 200°) for up to 30 minutes before serving it.

    How to Store: Cover it and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.

    How to Reheat: Place the desired amount of chicken on a sheet tray lined with parchment paper. Bake it at 350° for 10 to 12 minutes or until warm.

    Chef Billy Parisi

    Chef Notes + Tips

    • It is important to ensure that not too many flames come through the grates, as it can cause the chicken to burn. You are looking to get a little char but, more importantly, to get it well-browned on all sides and cooked through.
    • If you notice a lot of fire on the grill when cooking, move the chicken over to a cooler side or add some ice cubes where the flames are shooting through to help tone them down.

    More Chicken Recipes

    Let's Cook - Chef Billy Parisi

    Video

    Grilled Spatchcock Chicken Recipe

    5 from 1 vote
    This grilled spatchcock chicken recipe cooked to perfection cooks quicker and more, even making it the perfect weeknight family meal.
    Servings: 8
    Prep Time: 10 minutes
    Cook Time: 50 minutes

    Ingredients 

    • 2 roaster chickens
    • 3 tablespoons olive oil
    • sea salt and pepper to taste

    Instructions

    • Flatten your chicken by removing the backbone with sharp kitchen shears or using a knife.
    • Drizzle the chicken with olive oil and season on all sides with salt and pepper
    • Add the chicken to a hot grill(450° to 550°), skin side down and cook for 6 to 8 minutes making sure it does not burn and does not stick to the grill grates.
    • Turn the heat down to 350° to 400°, close the grill door and cook for 20 to 25 minutes.
    • Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 425° to 450° and cook for 20 to 25 more minutes or until it is cooked through.
    • Rest for 4 to 5 minutes before serving. Garnish with optional chopped fresh herbs such as parsley, rosemary, or thyme.

    Notes

    Make-Ahead: This recipe is meant to be eaten as soon as it is finished cooking. However, you can keep it warm in the oven at very low temperatures (165° to 200°) for up to 30 minutes before serving it.
    How to Store: Cover it and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.
    How to Reheat: Place the desired amount of chicken on a sheet tray lined with parchment paper. Bake it at 350° for 10 to 12 minutes or until warm.
    It is important to ensure that not too many flames come through the grates, as it can cause the chicken to burn. You are looking to get a little char but, more importantly, to get it well-browned on all sides and cooked through.
    If you notice a lot of fire on the grill when cooking, move the chicken over to a cooler side or add some ice cubes where the flames are shooting through to help tone them down.

    Nutrition

    Calories: 453kcalCarbohydrates: 0.2gProtein: 33gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 164mgSodium: 132mgPotassium: 374mgVitamin A: 1609IUVitamin C: 5mgCalcium: 19mgIron: 3mg
    Course: dinner, Main Course
    Cuisine: english