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

Scale

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

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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.