If you’re looking for a show-stopping meal that is as impressive as it is delicious, this Grilled Spatchcock Chicken Recipe is going to become your new go-to. The technique of spatchcocking, which means removing the backbone and flattening the bird, allows for faster, more even cooking and results in irresistibly crispy skin with juicy, tender meat. Whether you’re firing up the grill for a summer barbecue or a cozy family dinner, this recipe delivers big flavor with straightforward steps and just a handful of simple ingredients.
Ingredients You’ll Need
The beauty of this Grilled Spatchcock Chicken Recipe lies in its simplicity—just a few essential ingredients that come together to create a delightful balance of flavors and textures. Each component plays a vital role, from the oil that crisps the skin to the salt that enhances every bite.
- Whole chicken (4-6 pounds): Choose a fresh, good-quality bird for the best results in both flavor and texture.
- Cooking oil (3-5 tablespoons): Use a high smoke point oil like canola, vegetable, or refined olive oil to get that perfect crispy skin without burning.
- Kosher salt: Generously seasoning the chicken helps to bring out its natural flavors and ensures the skin gets that golden-brown crunch.
How to Make Grilled Spatchcock Chicken Recipe
Step 1: Preheat the Grill
Start by heating your grill to high heat. This intense heat is crucial because it helps develop that mouthwatering crispy skin right from the first contact.
Step 2: Prepare the Chicken
Pat your chicken dry with paper towels—dry skin is key to crispiness! Place the chicken backbone side up on a cutting board. Using sharp kitchen shears or a knife, carefully cut out the backbone. Once removed, flip the chicken and press down firmly to flatten it. This spatchcock technique encourages even cooking and juicy meat throughout.
Step 3: Season and Oil theChicken
Drizzle your high-heat oil all over the flattened bird, then rub it in to coat every inch. Sprinkle a generous amount of kosher salt over the chicken. The oil locks in moisture, while the salt amps up the flavor and works with the heat to create that irresistible crispy skin.
Step 4: Grill Skin Side Down
Lay your chicken skin side down on the hot grill. Let it cook undisturbed for 8 to 10 minutes until the skin turns a stunning golden brown. This step is essential for developing texture and deep flavor.
Step 5: Flip and Finish Cooking
Carefully flip the chicken over and reduce the grill temperature to medium-low. Continue cooking for another 30 to 35 minutes. Use a reliable meat thermometer to check doneness: the breast should read at least 165ºF, and the thighs should reach 180ºF to be perfectly cooked and safe to eat.
Step 6: Rest and Carve
Once the chicken is cooked through, transfer it to a platter and let it rest for 10 minutes. Resting allows the juices to redistribute throughout the meat, ensuring every bite is juicy and flavorful. Then, carve and serve.
How to Serve Grilled Spatchcock Chicken Recipe
Garnishes
Fresh garnishes can transform your grilled chicken into a feast for the eyes and the palate. A sprinkle of chopped fresh herbs like parsley, thyme, or rosemary adds a burst of color and an herbal lift. Lemon wedges served on the side provide a bright, acidic counterpoint that complements the smoky, savory flavors beautifully.
Side Dishes
This grilled spatchcock chicken pairs wonderfully with vibrant, fresh sides. Think grilled vegetables like asparagus or bell peppers to echo the smoky flavor, a crisp green salad for brightness, or a classic potato salad for creamy comfort. Rice pilaf or a simple crusty bread also make fantastic companions to soak up any delicious juices.
Creative Ways to Present
For a rustic yet elegant presentation, serve your spatchcock chicken on a large wooden board surrounded by your chosen sides and garnishes. Alternatively, slice it before serving and arrange the pieces artfully on a platter with colorful grilled vegetables and lemon slices. This invites everyone to dig in family-style, making mealtime feel warm and communal.
Make Ahead and Storage
Storing Leftovers
After enjoying your Grilled Spatchcock Chicken Recipe, store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 3 to 4 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
If you’d like to keep the deliciousness longer, you can freeze cooked chicken pieces. Wrap them tightly in foil or plastic wrap and place in a freezer-safe bag or container. Frozen cooked chicken lasts for up to 3 months. Just be sure to thaw it safely in the refrigerator before reheating.
Reheating
To reheat, warm your chicken gently in the oven at 325ºF, covered loosely with foil to prevent drying out. Alternatively, a quick reheat in a skillet over medium heat helps crisp the skin back up while keeping the meat tender and juicy. Avoid microwaving if possible, as it can make the meat rubbery.
FAQs
What is spatchcock chicken?
Spatchcock chicken is a method where the backbone of the chicken is removed so the bird can be flattened before cooking. This allows it to cook more evenly and quickly, resulting in a crispier skin and juicier meat.
Can I use other oils instead of canola or vegetable oil?
Yes, but it’s best to use oils with a high smoke point like refined olive oil, grapeseed oil, or avocado oil. These tolerate the high grilling temperatures without burning, ensuring great flavor and texture.
How do I know when the chicken is fully cooked?
The safest and most reliable way is to use a meat thermometer. Insert it into the thickest part of the breast and thigh. The breast should read 165ºF, while the thigh should reach 180ºF for perfectly cooked chicken.
Can I cook this recipe indoors if I don’t have a grill?
Absolutely! Use a grill pan or a cast-iron skillet on the stove, or roast the spatchcock chicken in the oven at a high temperature, starting skin side down. While you won’t get the smoky flavor from an outdoor grill, the technique will still yield a deliciously crispy and tender chicken.
What should I do if the chicken skin sticks to the grill?
To prevent sticking, make sure your grill is properly preheated and well-oiled before placing the chicken on it. Using a little oil on the skin and lifting the chicken gently with a spatula can also help. If it still sticks, give it a bit more time; properly seared skin will release naturally when it’s ready to turn.
Final Thoughts
There’s something truly special about cooking and sharing a perfectly grilled spatchcock chicken, and this Grilled Spatchcock Chicken Recipe makes it surprisingly simple to achieve restaurant-quality results at home. I hope you give it a try soon—you’ll love how the crispy skin, juicy meat, and uncomplicated seasoning come together for a meal that truly feels like a celebration. Happy grilling!
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Grilled Spatchcock Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
Description
This Grilled Spatchcock Chicken recipe features a whole chicken deboned and flattened for even, quick grilling. The chicken is seasoned simply with kosher salt and high-heat cooking oil, then grilled skin-side down to achieve a golden-brown, crispy skin before finishing over medium-low heat to juicy perfection. Ideal for a summer barbecue or a flavorful weeknight dinner, this method ensures tender meat with smoky, charred flavor.
Ingredients
Chicken
- 1 whole chicken (4–6 pounds)
Seasoning and Oil
- 3–5 tablespoons cooking oil (such as canola, vegetable, or refined olive oil)
- Kosher salt, to taste
Instructions
- Preheat the Grill: Preheat your grill to high heat to prepare for cooking the chicken.
- Prepare the Chicken: Pat the whole chicken dry with paper towels. Place the chicken backbone side up on a cutting board. Using a sharp knife or kitchen shears, carefully cut out the backbone. Flip the chicken over and press down firmly to flatten it into a spatchcocked shape.
- Season the Chicken: Drizzle the cooking oil evenly over the chicken and rub it over the entire surface. Generously sprinkle kosher salt over the chicken to season it well.
- Initial Grilling: Place the chicken skin-side down on the hot grill. Cook for 8 to 10 minutes until the skin is golden brown and crispy.
- Finish Cooking: Carefully flip the chicken over and reduce the grill temperature to medium-low. Continue grilling for another 30 to 35 minutes, or until the internal temperature reaches 165ºF in the breast and 180ºF in the thigh, using a meat thermometer to check.
- Rest and Serve: Transfer the chicken to a platter and let it rest for 10 minutes before carving to allow juices to redistribute.
Notes
- Use a sharp meat thermometer for best results to ensure the chicken is cooked safely and remains juicy.
- Spatchcocking the chicken helps it cook faster and more evenly on the grill.
- Allowing the chicken to rest after grilling seals in the juices and improves flavor and texture.
- High smoke point oils like canola or vegetable oil prevent burning while grilling at high heat.
- This recipe works well with hardwood charcoal or gas grills for a smoky flavor.
