Recipe For Spatchcock Chicken On Grill Full Of Flavor

Yo, let’s talk about a dish that’s all about flavor and that good, homey feel: Grilled Spatchcock Chicken! This technique ain’t just a culinary trick—it’s a straight up game changer that’ll take your chicken to a whole ‘nother level. Not only does it cook faster, but it also gives you that crispy skin we all crave while keeping the meat juicy and tender. Let’s get to it!

Grilled Spatchcock Chicken

Feast your eyes on this mouthwatering beauty:

Grilled Spatchcock Chicken ### Ingredients

1 whole chicken (about 4-5 lbs)
2 tablespoons olive oil
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon salt
1 teaspoon black pepper
1 lemon (juiced)
Fresh herbs (like parsley or cilantro) for garnish

Instructions

First off, grab your whole chicken and place it breast-side down. Using sharp kitchen scissors, cut along both sides of the backbone and remove it completely. Flip the chicken over and press down firmly on the breastbone to flatten it out.
Now, in a small bowl, mix together the olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, black pepper, and lemon juice to create a marinade. This is where the magic happens!
Rub that marinade all over your spatchcock chicken, making sure to get underneath the skin too. Let it sit for at least 30 minutes to soak in all those flavors. If you can, do this a few hours ahead or even overnight in the fridge—you know it’ll just get better.
While your chicken is marinating, preheat your grill to medium-high heat. If you’re using charcoal, make sure to set up a two-zone fire so you can sear and then cook more gently.
Once the grill is hot, place the chicken skin-side down directly over direct heat. Grill it for about 5-7 minutes until the skin gets that beautiful, crispy texture.
After searing, flip the chicken over and move it to the cooler side of the grill. Close the lid and let it cook for about 30-40 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the breast.
Once it’s done, take it off the grill and let it rest for about 10 minutes. It’s hard, but trust the process! This allows all those juices to redistribute throughout the meat.
Slice, serve, and don’t forget to sprinkle some fresh herbs on top for that extra pop of color and flavor. Enjoy your delicious grilled spatchcock chicken with your favorite sides!

Now, gather your folks, fire up that grill, and let the good times roll. This dish is perfect for summer barbecues or just a chill night in. You got this!