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A grilled spatchcocked chicken on a white platter with herbs on top of a cutting board.

Spatchcocked Grilled Chicken Recipe with How-to Video

By Natalie Marble
This might be the best chicken I've ever had. Big claim, I know! The flavor of this Spatchcocked Grilled Chicken is not only incredible, but it is hands-down the juiciest I've ever had.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating time 12 hours
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 8
Calories 286 kcal

Equipment

  • poultry or kitchen shears

Ingredients
  

  • 1 chicken (whole)
  • 2 limes (zest & juice)
  • 2 tbsp Dijon mustard
  • 2 cloves garlic (roughly chopped)
  • 1 tbsp honey
  • 1/4 cup soy sauce
  • 1 tsp red pepper flakes
  • 1/4 cup olive oil
  • 2 tbsp parsley, chopped (optional garnish - or other fresh herbs)

Instructions
 

  • Spatchcock the chicken. Place the whole chicken, breast side down, on a cutting board. Using poultry shears, cut on the right side of the backbone, vertically from the bottom to the top all the way through. And then repeat the same thing on the other side of the backbone. Set the backbone aside for future stock making. *See video below.
  • Marinate. Make the marinade by combining all of the ingredients, except the parsley, and whisking well. Pour it over the chicken, making sure to coat both sides well. Cover and refrigerate for at least 3 hours, and up to 12 hours.
  • Preheat the grill. For a gas grill, turn all burners to high. For a charcoal grill, light your chimney in the middle and let it come to temperature.
  • Remove the chicken from the marinade and season generously with kosher salt and black pepper on both sides.
  • Grill. Bring the seasoned chicken out to the grill and reduce the heat on the direct heat side of the grill to medium-high, and turn off the burners completely on the indirect heat side. If you are using a charcoal grill, empty your chimney filled with charcoal on one side of the grill - this will be your direct heat side.
  • Add the chicken, breast side up, onto the INDIRECT heat side of the grill, with legs facing the direct heat side. Cover and let cook for 35 minutes.
  • After about 35 minutes, turn the heat down to medium, flip the chicken and place it, breast side down on the DIRECT heat side of the grill with the breast facing the INDIRECT heat side. Grill for about 5-7 minutes or until the internal temperature has reached 150 degrees. It will continue to cook as it rests.
  • Serve. Remove the chicken from the grill and place it, breast side up and allow it rest for at least 10 minutes. Carve (see video in recipe post above), garnish with optional fresh herbs, and ENJOY!

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Video

Notes

  • If you're wondering how to carve your finished chicken, refer to the carving video in the recipe blog post above.

Nutrition

Calories: 286kcalCarbohydrates: 5gProtein: 19gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 71mgSodium: 518mgPotassium: 233mgFiber: 1gSugar: 3gVitamin A: 303IUVitamin C: 8mgCalcium: 24mgIron: 1mg
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