Grilled Spatchcock Chicken

You're going to love this grilled spatchcock chicken recipe. Marinated in a blend of herbs and spices with lots of lemon juice and garlic, this juicy chicken recipe is the perfect summer main dish.

Course Main Course

Cuisine American

Keyword grilled chicken, grilled spatchcock chicken, spatchcock chicken

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 283kcal

Author Alida Ryder

Ingredients

3 lb (1.5kg) whole chicken giblets removed
2 tbsp olive oil
3 tbsp fresh lemon juice
2 tsp smoked paprika
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
1 tsp pepper
2 tsp salt

Instructions

Spatchcock the chicken following the directions in the l emon rosemary spatchcock recipe.
Combine all the marinade ingredients together in a small bowl.
Place the chicken in a rimmed baking sheet or baking dish then pour over the marinade, reserving a quarter cup for basting. I like to rub some of the marinade under the skin too. Make sure the chicken is fully covered.
Preheat your grill, ensuring you have a cool-zone to allow the chicken to cook over indirect heat. I do this by turning on 6 of my 8 burners on high and leaving two side burners on low. If using a charcoal grill, prepare the coals then spread them evenly under the grill grate, keeping a spot open - this will be your cool zone.
Once heated, place the chicken on the cool zone, breast-side up.
Close the lid of your grill then allow to cook for 20 minutes, checking regularly to control any flare-ups.
After 20 minutes, carefully flip the chicken over onto the breast-side and cook for another 20 minutes on the cool side of your grill.
Move the chicken over to the hot side of the grill and cook for another 10-15 minutes, basting with the remaining marinade until the chicken is golden brown and cooked through.
You'll know the chicken is cooked when the juices run clear when you cut the chicken between the breast and the leg. A meat thermometer inserted into thickest part of the chicken thigh will read 165°F/73°C.
Remove the chicken from the heat and allow to rest for 10 minutes before carving and serving.

Nutrition