Grilled Spatchcock Chicken Recipe
This grilled spatchcock chicken recipe cooks quickly and evenly, making it the perfect weeknight family meal. You’ll love how simple it is to prepare in just 1 hour.
Ingredients
- 2 roaster chickens
- 3 tablespoons olive oil
- sea salt and pepper to taste
- optional dijon cream sauce
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
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.
Use kitchen shears for spatchcocking: I find kitchen shears make it much easier and safer to remove the backbone than using a knife.
Pat the chicken dry: Before seasoning, I always pat the chicken dry with paper towels. This helps the skin crisp up nicely on the grill.
Oil the grates: I lightly oil the grill grates before cooking to keep the skin from sticking and tearing.
Use a two-zone setup: I grill over high heat to start and then finish on a cooler part of the grill. It gives a good sear without burning the skin.
Check the internal temperature: I always check with a meat thermometer. The thickest part of the thigh should hit 165°F before I pull it off the grill.
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.
Nutrition
Calories: 453kcalCarbohydrates: 0.2gProtein: 33gFat: 35gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gCholesterol: 164mgSodium: 132mgPotassium: 374mgVitamin A: 1609IUVitamin C: 5mgCalcium: 19mgIron: 3mg