American🥩 Meat

Grilled Spatchcock Chicken

Name: Grilled Spatchcock Chicken
Total time: 6 h 30 min
Cuisine: American
Ingredients: 1 Whole chicken; 1 tbsp Brown sugar; 1 tbsp Garlic and herb seasoning; 1 tbsp Chili powder; 1 tsp Cumin; 1 tsp Oregano; 2 tsp Smoked paprika; ~1½ tsp Salt; 1 Lime; 2 tbsp Olive oil; ~4-5 cloves Garlic

⏱ 390 min

A juicy, smoky, and perfectly charred grilled spatchcock chicken infused with aromatic spices. This straightforward yet flavorful dish combines low-and-slow indirect grilling with a final high-heat sear for crispy, charred skin.

Adapted from a video by Laura in the Kitchen

Grilled Spatchcock Chicken - Easy But Delicious Recipe

Watch on YouTube

Ingredients

Whole chickenAbout 5 to 5½ lbs1
Brown sugar1 tbsp
Garlic and herb seasoning1 tbsp
Chili powder1 tbsp
Cumin1 tsp
Oregano1 tsp
Smoked paprika2 tsp
SaltTo taste, generous amount~1½ tspest.
LimeJuice and zest, use 2 if not very juicy1
Olive oil2 tbsp

Steps

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1
Combine brown sugar, garlic and herb seasoning, chili powder, cumin, oregano, smoked paprika, salt, lime juice and zest, olive oil, and minced garlic in a bowl. Stir well until thoroughly mixed.
2
Turn the whole chicken over with the backbone facing up. Using kitchen shears, cut along both sides of the backbone and remove it completely. Reserve the backbone for making stock or broth.
3
Flip the chicken skin-side up. Spread the legs open, then press down firmly on the top of the breast with your body weight until you hear a crack and the chicken flattens to an even thickness.
4
Place the flattened chicken in a 9x13-inch roasting pan. Spread the marinade generously all over the chicken on both sides, making sure to coat every crevice for maximum flavor.
5
Cover the pan with plastic wrap and refrigerate for about 6 hours or overnight to allow the flavors to fully infuse into the chicken.
6
Preheat your grill. On a four-burner grill, light two of them to the highest setting and allow them to preheat until they reach approximately 400°F.
7
Place the chicken skin-side up on the cool side of the grill (where the burners are off) for indirect heat. Cook low and slow until the internal temperature reaches 140°F.
8
Once the chicken reaches 140°F, carefully flip it skin-side down directly over the hot burners. Continue cooking until the internal temperature reaches 165°F, allowing the skin to crisp up and char nicely.
9
Finally, flip the chicken back to the skin side (cut-side down) and place it on the direct heat for 5 additional minutes to finish cooking perfectly.

Grilled Spatchcock Chicken

Ingredients

Steps

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