Grilled Spatchcock Chicken

This grilled spatchcock chicken recipe cooked to perfection cooks  quicker and more even making it the perfect weeknight family meal.

Spatchcock chicken is a flattened chicken with the backbone removed. It’s very similar to a butterfly technique.


– roaster chickens – olive oil – sea salt and pepper to taste – dijon cream sauce

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°.

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.

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