How to Make the Perfect Grilled Spatchcock Chicken
American · Medium · 70 min · 4 servings
Spatchcocking a chicken allows it to lie flat on the grill so it cooks evenly and quickly with beautifully crispy skin. This herb butter version delivers juicy meat with charred edges that make it a weeknight grilling favorite.
Why this recipe works
This Grilled Spatchcock Chicken recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 70 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 410 calories with 42g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 1 whole chicken backbone removed and flattened
- 4 tbsp unsalted butter softened
- 2 tsp fresh rosemary finely chopped
- 4 cloves garlic minced
- 1 tsp smoked paprika
- 1 tsp kosher salt
Step by step instructions
Step 1: Prepare the Chicken
Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast side up and press firmly on the breastbone to flatten it. Mix butter, rosemary, garlic, smoked paprika, and salt, then slide the herb butter under the skin over the breast and thigh meat.
Step 2: Preheat the Grill
Preheat your grill to medium-high heat, around 400 to 425 degrees Fahrenheit. Set up two zones by leaving one side on high heat and the other side on low heat. Oil the grates well to prevent sticking.
Step 3: Grill the Chicken
Place the chicken skin side down over direct heat for 5 minutes to crisp the skin. Flip it and move it to the indirect heat zone. Close the lid and cook until the internal temperature in the thickest part of the thigh reaches 165 degrees Fahrenheit, approximately 40 to 45 minutes.
Step 4: Rest and Serve
Transfer the chicken to a cutting board and let it rest for 10 minutes before carving. This allows juices to redistribute throughout the meat. Carve into pieces and serve with your favorite grilled sides.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- fresh rosemary → fresh thyme or tarragon for a lighter herb flavor
- unsalted butter → olive oil for a dairy-free herb paste
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Skipping the resting period which causes all the juices to run out when carved
- Placing the chicken entirely over direct heat which burns the skin before the inside is cooked
Nutrition facts
Per serving: 410 calories, 42g protein, 2g carbs, 26g fat, 0g fiber.
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