You’ve cooked breasts and drumsticks and wings, but have you ever cooked a whole chicken on the grill? In a way that didn’t involve a beer can?
If you’re hunting for something a little more sophisticated, spatchcocking is the answer. It’s a funny word for a very simple process: cutting out the backbone of the bird so you can lay it flat and cook it evenly and quickly.
You might have done this to roast a chicken in the oven; it prevents the breasts from drying out and also gives you a much quicker meal. Exactly the same benefits apply on the grill, with the bonus of that savory smokiness that makes barbecued meat so delicious.
A tasty blend of spices and olive oil gives this chicken a lot of flavors to start with, and you can also drizzle some BBQ sauce over the finished bird if you want even more.
Either way, it would be great with some spicy grilled sweet potatoes or just a big pile of greens and some fresh fruit for dessert (and don’t forget to save the leftovers for salad toppers).
Grilled Spatchcock Chicken Recipe
SERVES: 4 PREP: 15 min COOK: 25 min
Ingredients
- 1 whole chicken (4-5 lbs);
- 2 tsp. paprika;
- 1 tsp. dried oregano;
- 1 tsp. garlic powder;
- 1 tsp. onion powder;
- zest and juice of 1 lemon;
- 4 tbsp. olive oil;
- BBQ sauce for serving: (optional)
- Sea salt and freshly ground black pepper;
Preparation
- Preheat your grill to medium heat.
- Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten (you should hear the breastbone break).
- In a bowl, combine the olive oil, paprika, dried oregano, garlic powder, onion powder, lemon zest, and lemon juice, and season with salt and pepper to taste.
- Brush the chicken with the paprika sauce.
- Place the chicken on the grill, skin-side down, and grill for 8 to 10 minutes.
- Turn the chicken over, close the cover, and continue cooking for another 8 to 10 minutes or until cooked through.
- Serve with BBQÂ sauce, if desired.
📖 Recipe
Grilled Spatchcock Chicken Recipe
Ingredients
- 1 whole chicken 4-5 lbs
- 2 tsp. paprika
- 1 tsp. dried oregano
- 1 tsp. garlic powder
- 1 tsp. onion powder
- zest and juice of 1 lemon
- 4 tbsp. olive oil
- BBQ sauce for serving: optional
- Sea salt and freshly ground black pepper
Instructions
- Preheat your grill to medium heat.
- Place the chicken, breast-side down, on a cutting board. Cut along both sides of the backbone from end to end with kitchen shears and remove the backbone. Flip the chicken breast side up, and open it like a book. Press firmly on the breasts with your palm to flatten (you should hear the breastbone break).1 whole chicken
- In a bowl, combine the olive oil, paprika, dried oregano, garlic powder, onion powder, lemon zest, and lemon juice, and season with salt and pepper to taste.2 tsp. paprika, 1 tsp. dried oregano, 1 tsp. garlic powder, 1 tsp. onion powder, zest and juice of 1 lemon, 4 tbsp. olive oil, Sea salt and freshly ground black pepper
- Brush the chicken with the paprika sauce.
- Place the chicken on the grill, skin-side down, and grill for 8 to 10 minutes.
- Turn the chicken over, close the cover, and continue cooking for another 8 to 10 minutes or until cooked through.
- Serve with BBQ sauce, if desired.BBQ sauce for serving:
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