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Juicy, tender, grilled chicken rubbed with herbs and spices and flattened for grilling. Spatchcocking the chicken allows it to cook evenly.
Why We Love This Recipe
- No more dry chicken.
- No more unevenly cooked chicken.
- No more soggy chicken skin.
- No more waiting hours for the perfect chicken dinner.
Ingredients
You can actually use any herbs and spices to flavor the chicken. I like the combination of the sugar and smoky paprika with the earthiness of the ground sage.
Let’s Make Spatchcock Grilled Chicken
- Remove the chicken from the refrigerator 30-45 minutes before preparation.
- Remove the chicken gizzards from the middle of the chicken.
- Pat it dry with a paper towel
- Preheat grill to 400°.
- Lay the chick on a cutting board breast-side down.
- Find the backbone down the middle of the back. Using sharp kitchen shears, cut on both sides of the backbone and remove it.
- Flip the chicken over, and press down on it to flatten.
- Lift a corner of the skin and add the cubes of butter.
- Mix the herbs and spices and liberally coat both sides of the chicken.
- Place the chicken, skin side down on the grill over direct heat for 10 minutes or until the skin starts to carmelize and crisp.
- Flip the chicken over and cook until the internal temperature is 160-163° (Chicken should be cooked to 165° but removing it from the gill a few degrees early will allow the chicken to continue to cook while it is resting.)
- Remove the chicken from the grill, cover it with foil, and let it rest for 15-20 minutes.
- Carve and serve the chicken.
What is Spatchcock Chicken?
Spatchcocking is another word for butterflying or flattening a whole chicken. It involves starting with a whole chicken and removing the backbone so the chicken cooks flat and evenly with super crispy skin and moist and tender meat.
Once you get used to the method, you will find that it’s super simple and is the easiest way to get perfectly cooked chicken every time.
Krazy Kitchen Mom Tips
- Be sure to let the chicken sit at room temperature for 30-45 minutes before preparation and grilling.
- Also, be sure to let the chicken sit to come to temperature and distribute all of the juices for 15-20 minutes before carving.
- Use a sharp pair of kitchen shears for removing the backbone (spatchcocking). I have two pairs of kitchen shears, one for meat and poultry and the other for fruits and vegetables.
- BONUS TIP: If you really don’t care to spatchcock your own chicken, your butcher will be happy to do it for you.
More Favorite KKM Recipes
- Strawberry Caprese Salad
- Skillet Blondie Cookie
- Sweet and Tangy Amish Macaroni Salad
- Crescent Roll Veggie Pizza
- Breakfast Banana Split
Spatchcock Grilled Chicken
Juice, tender, grilled chicken rubbed with herbs and spices and flatted for grilling. Spatchcocking the chicken allows it to cook evenly.
Ingredients
- 1 Whole chicken
- 2 tbsp brown sugar
- 2 tbsp cubed cold butter
- 1 tbsp dried thyme
- 1 tbsp paprika
- 1 tbsp ground sage
- Salt and pepper
Instructions
- Remove the chicken from the refrigerator 30-45 minutes before preparation.
- Remove the chicken gizzards from the middle of the chicken.
- Pat it dry with a paper towelPreheat grill to 400°.
- Lay the chick on a cutting board breast-side down.
- Find the backbone down the middle of the back.
- Using sharp kitchen shears, cut on both sides of the backbone and remove it.
- Flip the chicken over, and press down on it to flatten.
- Lift a corner of the skin and add the cubes of butter.
- Mix the herbs and spices and liberally coat both sides of the chicken.
- Place the chicken, skin side down on the grill over direct heat for 10 minutes or until the skin starts to carmelize and crisp.
- Flip the chicken over and cook until the internal temperature is 160-163° (Chicken should be cooked to 165° but removing it from the gill a few degrees early will allow the chicken to continue to cook while it is resting.)
- Remove the chicken from the grill, cover it with foil, and let it rest for 15-20 minutes.
- Carve and serve the chicken.
Notes
Krazy Kitchen Mom Tips
- Be sure to let the chicken sit at room temperature for 30-45 minutes before preparation and grilling.
- Also, be sure to let the chicken sit to come to temperature and distribute all of the juices for 15-20 minutes before carving.
- Use a sharp pair of kitchen shears for removing the backbone (spatchcocking). I have two pairs of kitchen shears, one for meat and poultry and the other for fruits and vegetables.
- BONUS TIP: If you really don’t care to spatchcock your own chicken, your butcher will be happy to do it for you.
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