Table of Contents
Why Make This Recipe
Grilled spatchcock chicken is a delicious and easy dish that brings the flavors of summer to your dinner table. Spatchcocking means cutting the chicken so it lies flat, which helps it cook more evenly and quickly. The crispy skin and juicy meat make it a favorite for barbecues, family dinners, or any casual gathering. Plus, using a simple spice blend enhances the chicken’s natural flavors without overpowering them.
How to Make Grilled Spatchcock Chicken
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Fresh herbs (e.g., rosemary or thyme) for garnish
Directions
- Preheat the grill to medium-high heat.
- To spatchcock the chicken, place it breast-side down and cut along each side of the backbone with kitchen shears to remove it. Flip the chicken over and press down on the breast to flatten it.
- In a small bowl, mix the olive oil, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Rub the spice blend all over the chicken, including under the skin for more flavor.
- Place the chicken on the grill, skin side down, and grill for about 15-20 minutes. Flip and continue grilling for another 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from grill, let rest for a few minutes, then garnish with fresh herbs and serve.
How to Serve Grilled Spatchcock Chicken
Grilled spatchcock chicken is great on its own or served with sides such as grilled vegetables, corn on the cob, or a light salad. You can also slice it up and use the meat in sandwiches or wraps. Drizzle with additional olive oil or your favorite sauce for extra flavor.
How to Store Grilled Spatchcock Chicken
If you have leftovers, let the chicken cool completely before storing. Keep it in an airtight container in the refrigerator for up to 3 days. You can also freeze the cooked chicken for up to 3 months. Just be sure to label the container with the date.
Tips to Make Grilled Spatchcock Chicken
- Make sure your grill is well-preheated to get good sear marks on the chicken.
- Let the chicken sit at room temperature for about 30 minutes before grilling. This helps it cook more evenly.
- Use a meat thermometer for the best results to ensure the chicken reaches the right internal temperature.
- Experiment with other spices and herbs to find your favorite flavor combinations.
Variation
You can change the flavor profile by using different spice blends, such as Italian herbs, lemon pepper, or barbecue seasoning. Adding citrus slices or garlic under the chicken while grilling can also give it a unique twist.
FAQs
1. Can I cook spatchcock chicken in the oven?
Yes, you can roast spatchcock chicken in the oven at 425°F (220°C) for about 45-50 minutes, or until the internal temperature reaches 165°F (74°C).
2. How long should I let the chicken rest before cutting?
Let the chicken rest for about 10 minutes after grilling. This allows the juices to redistribute, making the meat more tender.
3. Can I use a smaller chicken for this recipe?
Absolutely! Just adjust the cooking time based on the size of the chicken. Smaller birds will cook faster than larger ones.
Grilled Spatchcock Chicken
A delicious and easy grilled spatchcock chicken recipe, perfect for summer barbecues and gatherings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Paleo
Ingredients
- 1 whole chicken
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- Fresh herbs (e.g., rosemary or thyme) for garnish
Instructions
- Preheat the grill to medium-high heat.
- To spatchcock the chicken, place it breast-side down and cut along each side of the backbone with kitchen shears to remove it. Flip the chicken over and press down on the breast to flatten it.
- In a small bowl, mix the olive oil, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
- Rub the spice blend all over the chicken, including under the skin for more flavor.
- Place the chicken on the grill, skin side down, and grill for about 15-20 minutes. Flip and continue grilling for another 20-25 minutes or until the internal temperature reaches 165°F (74°C).
- Remove from grill, let rest for a few minutes, then garnish with fresh herbs and serve.
Notes
Let the chicken sit at room temperature for about 30 minutes before grilling for more even cooking. Use a meat thermometer for best results.