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BBQ & Grill

Grilled Spatchcocked Chicken

Grilling season just got an upgrade thanks to this simple spatchcocked chicken recipe.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 medium onion, peeled and cut in half
  • 1 large garlic clove, peeled
  • ⅓ cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
  • ¼ cup extra-virgin olive oil
  • ½ lemon, zest removed in strips with a peeler
  • 1 chicken (3 ½ to 4 pounds), spatchcocked
  • coarse salt and freshly ground pepper

Directions

  1. Puree onion, garlic, herbs, oil, and zest in a food processor.
  2. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird.
  3. Refrigerate the bird at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes.
  4. Wipe off most of rub; season with salt and pepper.
  5. Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes.
  6. Flip; cook 30 minutes more.
  7. Flip again; grill until internal temperature reaches 165°F in thickest part of breast, 5 minutes more. Let rest 10 minutes.