Spatchcock Grilled Chicken

5 from 1 vote

Oct 18, 2022, Updated Jun 26, 2024

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This flavorful Spatchcock Grilled Chicken makes one juicy and delicious meal! This easy chicken recipe delivers a crispy, herb-spiced chicken that’s always a hit. Perfect for a laid-back family meal or your next summer BBQ.

No grill? No problem! Just grab this recipe for Roasted Spatchcock Chicken and cook it in the oven. This Bundt Pan Roasted Chicken is also great. Serve it with an Heirloom Tomato Salad or one of these delicious Cucumber Salad Recipes.

Spatchcock grilled chicken garnished with rosemary and lemon.

You may be familiar with roasting a whole chicken, but what about grilling one? No, I haven’t lost my mind—and I’m not saying you should plop a whole chicken straight from the grocery store onto those grill grates, either. But it is totally possible, and amazingly scrumptious, to grill a whole spatchcocked chicken!

When chicken is spatchcocked, the entire breast, along with the wings and legs, can be arranged in a single layer on your grill, along with plenty of your favorite seasonings, similar to a piri piri chicken. Then, you’re just about forty minutes away from crispy, juicy chicken.

What Is Spatchcocked Chicken?

Essentially, spatchcocking is about removing the backbone of the chicken, usually with kitchen shears, and then opening the chicken out like a book. The breast is pressed down flat to your work surface, with a thigh and wing to either side. It’s an easy technique that even beginning cooks can quickly master. This simple technique is great for cooking a whole chicken, whether on the grill, in the oven, or under the broiler.

From top: Lemons, black pepper, a whole chicken, garlic, salt, olive oil, vinegar, spices.

Ingredients

This spatchcock chicken on the grill is easy to do – no bells and whistles, just tons of flavor. Here’s what you’ll need to make it.

One Whole Chicken: I use a 3-to-4-pound broiler/fryer.
Olive Oil: Few tablespoons.
Lemon Juice: You could also use lime juice, or even some dry white wine.
Garlic: Fresh minced garlic is great, or you could take a shortcut and substitute garlic powder.
Vinegar: Apple cider vinegar, white vinegar, rice vinegar, or whatever you have on hand.
Herbs and Spices: I use a mix of paprika, thyme, oregano, and rosemary. Plus salt and black pepper.

How to Grill Spatchcock Chicken

This easy whole chicken recipe starts with spatchcocking the bird and then adding a bold, savory seasoning mixture. Here’s how to do it, step by step with photos.

Removing the backbone from a raw, whole chicken.

Overhead shot of a whole chicken with the backbone removed.

A spice and herb dressing in a small bowl, with a whisk.

Remove the Chicken’s Backbone. To start, unwrap your whole chicken and discard any giblets (or, if you prefer, freeze them in a freezer bag for making stock at some point). Place the chicken, breast-side-down, on a cutting board so you can cut away the backbone. Do this by using kitchen shears to cut right through the ribs, starting at the lower cavity and cutting toward the neck cavity, on both sides of the backbone. Remove the backbone and save it for stock as well, if you like.
Flatten Out the Chicken. Next, turn the chicken over, pulling the legs and wings out to the sides. Press down firmly in the center of the breasts to flatten the chicken out (you will probably hear and feel the breastbone pop a bit).
Make the Seasoning Mixture. Set the spatchcocked chicken aside, and wash your hands. Then mix together your seasoning ingredients in a bowl (olive oil, lemon juice, garlic, vinegar, paprika, thyme, oregano, rosemary, salt, and pepper).
Season the Chicken. Pat your chicken dry all over with paper towels so that the seasoning will stick. Loosen the skin over the breast, and thighs. Rub the seasoning mixture generously all over the skin and underneath it, too.
Grill! Heat your grill to medium-high heat, and brush the grates with vegetable oil. Lay the chicken skin-side down on the preheated grill over direct heat. It will need to cook for 5 to 6 minutes this way, or until the skin is golden-brown and a little charred here and there. Then, reduce the grill heat to low, flip the chicken skin-side up, and let it cook for another 40-ish minutes or more – until the internal temperature in the thigh registers at 165˚F. (A larger chicken will take longer, and a smaller chicken will take less time to cook through.)
Rest and Serve. Transfer the chicken carefully to a large platter or heat-proof tray, and cover loosely with foil. Let it sit for about 10 minutes before you carve and serve.

A spatchcocked whole chicken on a grill.

Recipe Tips

Gas Grill. When using a gas grill for your spatchcocked chicken, begin at medium-high heat to crisp the skin until it’s golden brown, then reduce the heat to low to finish cooking.
Charcoal Grill. For charcoal grilling, position the chicken away from the direct flames to prevent it from drying out. Cooking this way might extend the time, so it’s important to check the internal temperature with a thermometer to ensure it’s cooked through.
Grill Now, Make Broth Later. Don’t throw away the backbone of the chicken! Instead, freeze it in a freezer bag for making broth. Use it within 3 to 6 months. (If the chicken was already frozen for its maximum freezer storage life before making this recipe, do not refreeze).
Flavor Options. Grilled chicken is also great with salsa verde, barbecue sauce, taco seasoning, ranch seasoning, my own amazing chicken seasoning blend, and more! Feel free to change it up.
Careful, It’s Hot. Keep in mind that flipping and serving the heavy chicken safely is key. Use oven mitts (on both hands) and sturdy metal utensils. If you’re using a baking sheet, use a strong one that won’t bend or warp. It’s a good idea to keep little ones safely out of the way for these steps.

Slicing into a grilled whole chicken with a knife and carving fork.

Sides for Serving

To serve spatchcock chicken, I recommend having one or two simple side dishes on the table. Crisp, crunchy, and fresh, this Roasted Sweet Corn Mediterranean Salad is everything! It’s simply gorgeous with a piece of hot grilled chicken.

At my house, Mashed Potatoes are basically always a winner – they’re pure comfort food. If you’d like to make things really easy, try making my Slow Cooker Mashed Potatoes or these Air Fryer Smashed Potatoes.

How to Store and Reheat Leftovers

To store, take the chicken meat off of the bones, and place it in an airtight storage container or bag. Refrigerate for up to 3 days or freeze it for up to 3 months. Thaw in the refrigerator overnight.

To reheat, place the chicken in a covered skillet on low heat, until heated through. You may want to add a splash of water or broth if it is a bit dry.

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