Go Back
+ servings
grilled chicken on a platter with yellow rice

Spatchcock Grilled Chicken

Juice, tender, grilled chicken rubbed with herbs and spices and flatted for grilling. Spatchcocking the chicken allows it to cook evenly.
Print Pin
Prep Time: 10 minutes
Cook Time: 25 minutes
Resting time - before and after grilling: 45 minutes
Total Time: 1 hour 20 minutes
Servings: 6
Author: Laura Franco


  • 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


  • 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.


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.