Grilled Spatchcock Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
6 servings
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Calories
366 kcal
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Course
Main Course
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Cuisine
Mediterranean
Grilled Spatchcock Chicken
Description
The Grilled Spatchcock Chicken recipe uses a whole spatchcocked chicken coated with a marinade of olive oil, lemon juice, and a complex spice mix including garlic powder, sumac, oregano, paprika, allspice, cardamom, cayenne pepper, and salt. The marinade is carefully rubbed both under and over the skin, allowing the spices to penetrate the meat. After marinating from 30 minutes to several hours, the chicken is grilled using a two-zone method: first placed skin-side down on indirect heat for about 40 minutes until it reaches a safe internal temperature, then moved to direct heat to crisp the skin and develop grill marks. The result is tender, flavorful chicken with a crispy, spiced skin.
This dish pairs well with Mediterranean-style sides such as fattoush, Greek, tabouli, or Turkish tomato salads; rice varieties like Lebanese rice with vermicelli or Persian herb rice; and potato dishes including Greek potatoes or baked fries. A drizzle of Greek tzatziki complements the grilled flavors. Letting the chicken rest for 10 minutes after grilling helps retain its juices.
For best results, loosen the skin gently before marinating without tearing it, and bring the chicken to room temperature before grilling to ensure even cooking. Marinating overnight enhances flavor, but 30 minutes is sufficient if time is short.
Ingredients
- 1 pound chicken spatchcocked, whole
- 1/4 cup olive oil
- 2 tsp garlic powder
- 1 tsp sumac
- 2 tsp oregano
- 2 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp cardamom
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 lemon juice of
Instructions
- In a bowl mix olive oil and lemon juice with garlic powder, sumac, oregano, paprika, allspice, cardamom, cayenne pepper and salt.
- Gently loosen the skin on the chicken with your fingers so you rub the marinade under the skin and on the meat.
- Rub some of the marinade on the cut side of the chicken and the remaining under and on the skin. Let the chicken marinate for 4-8 hours. If you don't have the time, 30 minutes would work just fine.
- Heat the grill to two-zone heating. Meaning have all the coals on one half of the grill and keep the other half empty. Now you have direct and indirect heat. Heating up a charcoal grill takes about 20 to 25 minutes.
- Place the spatchcocked chicken on indirect heat, cut side down and grill for about 40 minutes until the internal temperature registers at 165°F. Then move the chicken to the direct heat and grill, skin side down for about 5 to 10 minutes to get the grill marks and the crispy skin. Check the chicken after 5 minutes to make sure the skin won't burn.
Notes
- Gently loosen the chicken skin with your fingers and rub marinade under and over the skin for deeper flavor.
- Allow the chicken to come to room temperature before grilling for more even cooking.
- Use two-zone grill setup: indirect heat to cook through, then direct heat to crisp skin.
- Let the chicken rest for 10 minutes after grilling to keep juices inside.
- Consider pairing with Mediterranean salads, rice dishes, or tzatziki sauce to complement flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 366 kcal
% Daily Value*
| Calories | 366kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 95mg | 32% |
| Sodium | 478mg | 20% |
| Potassium | 295mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 625IU | 13% |
| Vitamin C | 12mg | 13% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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