Grilled Spatchcock Chicken
User Reviews
5
2 reviews
Excellent
-
Prep Time
20 mins
-
Total Time
20 mins
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Servings
6
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Calories
283 kcal
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Course
Main Course
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Cuisine
American
Grilled Spatchcock Chicken
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You're going to love this grilled spatchcock chicken recipe. Marinated in a blend of herbs and spices with lots of lemon juice and garlic, this juicy chicken recipe is the perfect summer main dish.
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Ingredients
- 3 lb (1.5kg) chicken giblets removed, whole
- 2 tbsp olive oil
- 3 tbsp lemon juice fresh
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1 tsp black pepper
- 2 tsp salt
Instructions
- Spatchcock the chicken following the directions in the lemon rosemary spatchcock recipe.
- Combine all the marinade ingredients together in a small bowl.
- Place the chicken in a rimmed baking sheet or baking dish then pour over the marinade, reserving a quarter cup for basting. I like to rub some of the marinade under the skin too. Make sure the chicken is fully covered.
- Preheat your grill, ensuring you have a cool-zone to allow the chicken to cook over indirect heat. I do this by turning on 6 of my 8 burners on high and leaving two side burners on low. If using a charcoal grill, prepare the coals then spread them evenly under the grill grate, keeping a spot open - this will be your cool zone.
- Once heated, place the chicken on the cool zone, breast-side up.
- Close the lid of your grill then allow to cook for 20 minutes, checking regularly to control any flare-ups.
- After 20 minutes, carefully flip the chicken over onto the breast-side and cook for another 20 minutes on the cool side of your grill.
- Move the chicken over to the hot side of the grill and cook for another 10-15 minutes, basting with the remaining marinade until the chicken is golden brown and cooked through.
- You'll know the chicken is cooked when the juices run clear when you cut the chicken between the breast and the leg. A meat thermometer inserted into thickest part of the chicken thigh will read 165°F/73°C.
- Remove the chicken from the heat and allow to rest for 10 minutes before carving and serving.
Nutrition Information
Show Details
Calories
283kcal
(14%)
Carbohydrates
2g
(1%)
Protein
21g
(42%)
Fat
21g
(32%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
10g
(50%)
Trans Fat
0.1g
(5%)
Cholesterol
82mg
(27%)
Sodium
853mg
(36%)
Potassium
245mg
(5%)
Fiber
1g
(4%)
Sugar
0.3g
(1%)
Vitamin A
495IU
(10%)
Vitamin C
5mg
(6%)
Calcium
25mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 2g | 1% |
| Protein | 21g | 42% |
| Fat | 21g | 32% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 82mg | 27% |
| Sodium | 853mg | 36% |
| Potassium | 245mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 495IU | 10% |
| Vitamin C | 5mg | 6% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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