Grilled Spatchcock Chicken

Grilled Spatchcock Chicken - KJ &Company

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.



  1. 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.
  2. 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.
  3. 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.
  4. Remove from the grill and let rest a couple minutes before carving.