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–+ servings
Grilled Spatchcock Chicken

Grilled Spatchcock Chicken: Juicy, Flavorful, and Easy to Make

This Grilled Spatchcock Chicken recipe guarantees maximum flavor with minimal effort, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (4-5 lbs) Ensure it's spatchcocked.
For the Marinade
  • 2 cups Buttermilk Can substitute with yogurt.
  • 1 tablespoon Kosher Salt Plus extra for seasoning.
  • 1/3 cup Olive Oil Use extra virgin for richer flavor.
  • 2 whole Lemons Zested and juiced.
  • 6 cloves Garlic Finely chopped or grated.
  • 4 sprigs Fresh Rosemary Destemmed and finely chopped.
  • 1 tablespoon Dried Oregano
  • 1/2-1 teaspoon Crushed Red Pepper Flakes Omit for a milder chicken.

Equipment

  • Grill
  • Sharp Kitchen Shears
  • large bowl
  • Whisk
  • Airtight Container

Method
 

Step-by-Step Instructions
  1. Spatchcock the chicken using sharp kitchen shears by removing the backbone, then flatten it.
  2. Brine the chicken by combining buttermilk, kosher salt, smash garlic, and chopped rosemary, then refrigerate for up to 24 hours.
  3. Prepare the marinade by whisking together olive oil, lemon juice, garlic, rosemary, oregano, and crushed red pepper flakes.
  4. Marinate the chicken after patting it dry, rubbing the marinade all over and under the skin.
  5. Preheat the grill for two-zone cooking, aiming for 350°F to 400°F.
  6. Cook the chicken indirectly on the grill for 30-60 minutes, turning every 15 minutes.
  7. Finish the chicken over direct heat for 2-3 minutes to achieve crispy skin.
  8. Allow the chicken to rest for 5-10 minutes before carving and serving.

Nutrition

Serving: 1pieceCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 110mgSodium: 800mgPotassium: 500mgSugar: 1gVitamin A: 100IUVitamin C: 10mgCalcium: 20mgIron: 2mg

Notes

Brining the chicken overnight is recommended for tenderness. Use indirect heat for the initial cook to avoid burning the skin. Always check internal temperature to ensure food safety.

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