This Grilled Spatchcock Chicken recipe was requested so many times, I just had to put it together for you all! If you follow along with me on Instagram (@kjandcompany), then you might have seen this Grilled Spatchcock Chicken pop up several times in my stories. You guys know how to ask for the good stuff, because this recipe is a classic to have up your sleeves! Grilled Spatchcock Chicken is simply a chicken that has been butterflied and had the backbone removed. This results in a perfect, easy and delicious way to grill up a chicken! No frills are necessary, because this recipe lets the taste of a grilled chicken speak for itself.
Sometimes simple food is the best food, and this recipe is case in point. The first few times that I grilled a spatchcock chicken for you on my Instagram stories, I didn’t actually have a recipe, but rather winged it and hoped it turned out ok. Which it always did, because how can you go wrong with a grilled chicken? You can’t. Actually, that’s a lie, because you can and I did so badly (insert laughing/crying face emoji). The first times that I made a spatchcock chicken was on my parent’s grill. It turned out perfectly and there wasn’t any fuss. So, I go home and try to recreate it again for a formal recipe and disaster struck so quickly that I walked back so dumbfounded into my kitchen from the grill as to what had just happened.
Every grill is different and I re-learned that very quickly when I was trying to recreate this Grilled Spatchcock Chicken recipe. Before I knew it, the whole chicken was up in flames and when I used my grilling tongs to move it to the other side of the grill, they slipped because I grabbed it in a hurry, forgetting that the back bone of the chicken had been removed (duh, Kate), and the flaming chicken flopped over into heaping mess on the metal side shelf of the grill and onto the wooden deck floor. I was so over it and in shock of what had actually happened that I turned the grill off, flopped the mangled, half-grilled chicken back on the grill, closed the lid and asked John to help me get rid of it when he got home. Yes, all the laughing/crying faces for me. You know that moment in Julie & Julia where Julia has a melt-down on the kitchen floor with a chicken and its stuffing everywhere because she couldn’t even truss a chicken? Well…No crying was involved, but you could say that I was just done with cooking for that day.
So, I went back to the drawing boards, realized that my grill has a tendency to flame up quickly when grilling something as fatty/juicy as a whole chicken and was determined to make it work. If your grill is like mine, then you will most likely need to finish the chicken in the oven, which is what I ended up doing. But there is nothing wrong with that! You get all the wonderful flavor and grill marks from the grill, transfer the chicken to a baking sheet, cover it with foil, stick it in the oven and forget about it until you are ready to pull it out for dinner. Or, if you have a perfect grill like my parent’s that doesn’t flame up and make you want to have a cooking meltdown, you can easily finish this whole recipe on the grill. Start to finish. How great is that? Either way, you will have a delicious, simple and flavor-packed chicken on the table for dinner.
Grilled Spatchcock Chicken
Grilled Spatchcock Chicken is simply a chicken that has been butterflied and had the backbone removed. This results in a perfect, easy and delicious way to grill up a chicken! No frills are necessary, because this recipe lets the taste of a grilled chicken speak for itself.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: Serves 4
- 3 1/2- 4 lb spatchcock chicken
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon seasoned salt
- 2 tablespoons extra virgin olive oil
- Preheat your grill to a medium heat. In a small bowl, mix together the rosemary, thyme, seasoned salt and olive oil until a paste forms. Set aside.
- Using a paper towel, pat the chicken dry. This will result in a crispy skin when the chicken is grilled. Evenly rub the chicken on both the skin side and the underside with the herb and seasoned salt mixture until evenly coated.
- Place the chicken on the grill skin side down and grill for about 20-25 minutes. Making sure to move or rotate the chicken every 5 minutes to prevent the skin from burning too much. Flip the chicken and grill on the bottom-side for 20-25 minutes following the same method of moving it around to prevent it from burning. Grill the chicken for roughly 45-50 minutes total, or until a thermometer inserted into the middle of the chicken reads 165 degrees.
- Remove from the grill and let rest a couple minutes before carving.
- If you have a grill that has a tendency to flame up too much, you will need to finish the chicken in the oven. Simply grill the chicken for about 5-7 minutes on each side to get good grill marks and flavor, then transfer it to a baking sheet, cover it with foil and bake in a 400 degree oven for about 30 minutes or until a thermometer inserted into the middle reads 165 degrees.
- If you have a grill pan or grate, you could also place the chicken on top of that to help keep it from burning too quickly. Follow the same instructions of moving it around the grill every 5 minutes or so to keep it from flaming up.
- Since the chicken has been butterflied and had the backbone removed, it makes it much easier to carve than a whole chicken!