Grilled Spatchco*ck Chicken Recipe (2024)

Published October 31, 2022.This post may contain affiliate links. Please read my disclosure policy.

This grilled spatchco*ck chicken recipe cooked to perfection cooks quicker and more even making it the perfect weeknight family meal. You will love how simple this is to prepare.

Making and eating chicken can be mundane because it’s such a popular protein. However, if you want to explore new recipes loaded with flavor, you must try my Chicken Francese or Chicken Teriyaki.

Spatchco*ck Chicken

Spatchco*ck chicken is a flattened chicken with the backbone removed. It’s very similar to a butterfly technique. The term spatchco*ck is an older cooking term that has recently come back into popularity. In its simplicity, it is a birth that is split and spread and ready for roasting.

You can spatchco*ck a chicken using a sharp chef’s knife or a great pair of kitchen shears, which I usually use.While I prefer to remove the backbone entirely, you can just cut it alongside it and flatten it from there, keeping it in there.

Ingredients and Substitutions

• Chicken – You will need a whole fryer chicken or roasting chicken.
• Fat – I prefer olive oil, but you can use your favorite oil for this recipe.
• Seasoning – You will need sea salt and fresh cracked black pepper.

How to Grill Spatchco*ck Chicken

Flatten your chicken by removing the backbone with sharp kitchen shears or using a knife.

Drizzle the chicken with olive oil and season on all sides with salt and pepper

Add the chicken to a hot grill (450° to 550°), skin side down, and cook for 6 to 8 minutes, ensuring it does not burn and does not stick to the grill grates.

Turn the heat down to 350° to 400°, close the grill door and cook for 20 to 25 minutes.

Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 425° to 450° and cook for 20 to 25 more minutes or until it is cooked through.

Rest for 4 to 5 minutes before serving.

Make-Ahead and Storage

Make-Ahead:This recipe is meant to be eaten as soon as it is finished cooking. However, you can keep it warm in the oven at very low temperatures (165° to 200°) for up to 30 minutes before serving it.

How to Store:Cover it and keep it in the refrigerator for up to 5 days. This will freeze covered for up to 3 months. Thaw it in the refrigerator for one day before reheating.

How to Reheat:Place the desired amount of chicken on a sheet tray lined with parchment paper. Bake it at 350° for 10 to 12 minutes or until warm.

More Chicken Recipes

• Chicken Paprikash
• Chicken Kiev
• Arroz con Pollo
• Chicken Cordon Bleu
• Butter Chicken