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Grilled Spatchcock Chicken

Grilled Spatchcock Chicken Recipe

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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 417
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (3 1/2 to 4 lb)
  • 2 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 lemon, halved

Method
 

  1. Pat chicken dry. Using shears, cut along both sides of backbone and remove it. Flip breast-side up and press firmly on breastbone to flatten.
  2. Rub chicken all over with olive oil. Mix salt, pepper, paprika, and garlic powder, then season both sides evenly. Let rest at room temperature 20 minutes.
  3. Heat grill for indirect medium-high (375 to 400°F). Place chicken skin-side up on indirect side, legs toward hot side. Close lid and cook 25 minutes.
  4. Flip chicken skin-side down onto direct heat and sear 3 to 5 minutes until skin is deep amber and thigh reaches 175°F, breast 160°F. Squeeze lemon over the chicken immediately.
  5. Rest on a cutting board 10 minutes, then carve and serve with board juices.

Notes

The resting time after grilling is not included in the cook time and is essential for juicy meat. The indirect cook window will vary slightly by weather and grill; start checking the temperature at the 22-minute mark for a smaller bird. The lemon juice after grilling wakes up the spice rub, so don’t skip it even if you go with a different herb blend.