Spatchcock chicken is a fantastic way to cook a whole chicken. Removing the backbone and flattening the chicken ensures even, faster cooking with crispy skin all over. We cook chicken in this way, all-year round, using the oven or air fryer but grilling is exactly what is called for during summer.
Ingredients Needed
Whole chicken. Use a whole chicken and try to find the best quality you can find. For the marinade: smoked paprika, garlic powder, dried oregano, dried thyme, salt and black pepper along with olive oil or avocado oil and fresh lemon juice. Other seasonings like onion powder, cumin, coriander, etc can also be used. Dried herbs like rosemary, sage and basil are all delicious with chicken too. Fresh garlic cloves and fresh herbs can also be used but tend to burn quickly so I prefer adding them to the basting sauce instead of the marinade. BBQ sauce can also be used as a baste if you prefer a sweet and sticky chicken.
How to spatchcock a chicken
I have a full how-to on my Lemon Rosemary Spatchcock Chicken recipe, including step-by-step images. You’ll need a sharp pair of kitchen shears to remove the back bone of the chicken by cutting along the sides of the spine.
How to grill a spatchcock chicken
Can I make this ahead?
The chicken can be prepared and marinated for up to 2 days before cooking. Keep it in an airtight container in the fridge. Leftovers can be kept in the refrigerator for up to 3 days.
Grilled Chicken Recipes
