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Grilled Spatchcock Chicken


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  • Author: KJ & Company - Kate Poskochil
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 4-6 servings 1x

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Description

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.


Scale

Ingredients

  • 3 1/24 pound chicken, spatchcocked (butterflied)
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon seasoned salt
  • 2 tablespoons extra virgin olive oil

Instructions

  1. Preheat your grill to medium heat and your oven to 400 degrees. In a small bowl, combine the rosemary, thyme and seasoned salt. Generously season all sides of the chicken.
  2. Grill the chicken starting skin-side down for 5-7 minutes. Flip it over and grill the other side for another 5-7 minutes. Place the chicken on a baking sheet, cover with foil and bake in the oven for 30 minutes, or until a thermometer inserted into the middle reads 165 degrees. Let the chicken rest for about 5 minutes before carving. Enjoy!
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