Spatchcocked Grilled Chicken

with How-to Video

Natalie Marble

I’m Natalie and I’m a professional chef and recipe developer.  I love nothing more than to create seasonal, well-tested, elevated everyday recipes.

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Artichoke

INGREDIENTS

Using poultry shears, cut along the right side of the backbone, all the way through.

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Prep the Chicken

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Repeat the same cut on the left side of the backbone, all the way through.  The backbone should be completely removed now.

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Cut Along other Side

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Flip the chicken over, breast side up, and place your hands over it.  Using your weight as leverage, press down until it pops and remains flattened.

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Flatten the Chicken

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Combine all of the ingredients for the marinade and whisk until well combined.

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Prep the Marinade

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Pour the marinade over the chicken, making sure to coat both sides.  Refrigerate for a minimum of 3 hours and up to 12.

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Marinate the Chicken

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Over indirect heat, grill the chicken, breast side up, for 35 minutes.  Direct heat should be set to medium-high and indirect heat with no heat at all.

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Grill the Chicken

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Flip the chicken and grill for another 5-8 minutes to crisp up the skin.

Flip the Chicken

Remove the chicken from the grill and place on a sheet pan or serving platter.  Let rest for at least 10 minutes before serving.

Remove and Rest

Top the finished chicken with fresh herbs and serve.  ENJOY!

Finish & Serve

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