Want juicy delicious chicken that cooks quickly and evenly on the grill in under an hour? This delicious grilled spatchcock chicken recipe is sure to be a hit! Enjoy a succulent meal with minimal effort.
2tbspGirl Carnivore Chick Fest spice blend or your favorite chicken seasoning mix
1tbspsalt
Mixed fresh herbsrosemary, thyme, and sage
2tbspoil
Instructions
Spatchcock the chicken
Prep the chicken by removing it from the package and patting it dry.
Spatchcock the chicken to lay it flat.
Season the chicken liberally on both sides with Girl Carnivore Chicken Fest seasoning blend and salt.
Place the spatchcock chicken on a baking sheet and place in the refrigerator until ready to grill.
Prep the grill
When ready to grill, prep the charcoal in a charcoal chimney until 70% ashed over. Arrange the charcoal in your grill for indirect heat by pouring the coals to one side of the grill.
Place the grate on the grill and clean and oil.
Cover with the lid and open the air vents. Allow the grill to come to a temperature of 375 to 400 degrees F.
Grill the chicken
When the grill is ready, place the herbs directly on the grill grates on the cool side (indirect heat) of the grill to create a bed of herbs.
Arrange the spatchcocked chicken on the bed of fresh herbs and cover the grill with the lid.
Grill the chicken for 45 minutes to 1 hour, rotating the chicken once, if needed to help it cook evenly.
After 30 minutes, baste the chicken with oil, and every 15 minutes after that until the chicken is cooked through.
The chicken is done when the breast reaches an internal temperature of 160 degrees F, and the thighs reach 170 with an instant-read thermometer.
Rest and Serve
Carefully remove the chicken from the grill grates and place on a baking sheet or cutting board to rest. Discard the herbs.
Allow the grilled spatchcock chicken to rest for 10 minutes before carving to serve.
To carve, cut the drumsticks and thighs from the whole chicken. Then remove the wings. Finally, carve the breasts, and remove the rib bones if desired.
Notes
To spatchcock the chicken: Use heavy-duty kitchen sheers to cut along one side of the backbone, then the other to remove the spine. Place the chicken breast side up and fold the leg quarters out to the side. Press the chicken at the center of the rib cage where the bone comes together to flatten it. Fold the wing tips under the breast.To rotate the chicken: Using grilling gloves and a long spatula, carefully lift the chicken and rotate it 180 degrees so that both sides of the chicken cook evenly.We love GirlCarnivore Chick Fest spice blend as a pre-mixed balanced blend but any herbal spice blend for poultry will work. Alternatively, GirlsCanGrill Chicken rub is great for a barbecue flavor. Grilled Spatchcock Chicken pairs great with homemade chimichurri or Alabama white sauce. As always, a digital meat thermometer is the best way to guarantee the internal temperature of the chicken has reached USDA standard of 165 degrees F. The chicken will continue to cook 5F or so degrees as it rests.
For a gas grill:
Preheat the gas grill to 375F by lighting 2 of the 4 (or 1 of the 3, depending on how many burners your grill has) to preheat the grill for indirect heat.
Clean and oil the grill grate.
If desired, add a smoker box with wood chips to the hot side of the grill to create smoke for better grilled flavor. We recommend hickory, post oak, or even mesquite wood chips.
Grill the chicken as instructed by placing the spatchcock chicken on a bed of herbs on the cooler side of the grill.
Rotate as needed for even cooking and baste after 30 minutes and every 15 minutes afterward with the oil until cooked through.
Grill the chicken until the breast reaches 160F and the thighs reach 170 degrees F with a digital meat thermometer.
For a pellet grill:
To grill this on a Traeger grill, follow the recipe as instructed.
Preheat the Traeger to 375 degrees F and grill the spatchcock chicken on a bed of herbs until cooked through.
We recommend Jack Daniel's charcoal pellets for a better char-grilled flavor.