Grilled Spatchcock Chicken
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.
A butterflied whole chicken grilled flat with herb butter for crispy skin and juicy meat.
Nutrition per serving
Ingredients
Main
Herb Butter
Seasoning
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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