Grilled Spatchcock Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
40 mins
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Resting Time
15 mins
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Total Time
1 hr 5 mins
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Servings
4
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Calories
481 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
Grilled Spatchcock Chicken
Description
This recipe starts by preparing a dry rub with warm spices and seasoning, which is rubbed all over the spatchcocked chicken. Removing the backbone and pressing the chicken to lay flat reduces uneven thickness, allowing the bird to cook efficiently and uniformly on the grill. Cooking over indirect heat, whether on gas or charcoal, keeps the chicken from burning while enabling smoke or grill heat to cook it gently.
The grilling technique involves setting the grill in zones, placing the chicken off direct flames to avoid flareups and promote even browning. The result is well-seasoned skin with a crisp texture and tender meat beneath. Hickory wood chips can be used to add subtle smoky aroma during cooking.
This preparation suits gatherings where grilled poultry with smoky flavor and crisp skin is desired. It allows for consistent cooking and a flavorful finish while being simpler than grilling a whole intact chicken.
Set up a two-zone grill by lighting half the grill for indirect heat to avoid burning the chicken.On a charcoal grill, place lit coals to one side, leaving the other side cooler for indirect cooking.Use a drip pan under the chicken to minimize flareups and keep the grill clean.
Ingredients
- 4 lb chicken whole
Dry Rub
- 2 tsp black pepper ground
- 2 tsp paprika not smoked, sweet
- 2 tsp garlic powder
- 1 tsp salt
- 1 tsp celery salt
- 1/4 tsp cumin ground
- 1/4 tsp ground coriander
Instructions
- In a small bowl whisk together the dry rub ingredients and set aside.
- Be sure to have the chicken on a clean cutting surface breast side down. Starting at the neck area using kitchen scissors or poultry shears, cut along each side of the backbone towards the legs to remove it, cutting through the rib bones as you go. Discard the backbone or freeze for soup stock.
- In the center area there will be a triangle of cartilage right where the breastbone starts. Using a sharp knife, cut down a quarter inch and spread the cut area open to reveal the breast bone. Flip the chicken over and press down. OR after removing the back bone, spread the chicken out and turn over. Flatten the breastbone using the heel of your hand so that the meat is butterflied and all one thickness.
- Sprinkle the dry rub all over the chicken and using your hand rub into the skin to adhere. Set aside while you start up your oven, grill or smoker to heat 400°F (I used hickory wood chips/pellets).
- Place the spatchcocked chicken rib bones down on and roasting sheet (oven) or place chicken on indirect heat on the grill for 40-45 minutes. Baste with your favorite sauce every 20 minutes (I love my Alabama White Sauce).
- Next, transfer chicken to direct heat side of grill for 5 minutes, or until the internal temperature reads 160°F.
- Remove chicken from grill/smoker and allow to rest 15 minutes, it will continue to cook and reach 165°F before cutting up into pieces or shredding.
Notes
- Set up a two-zone grill by lighting half the grill for indirect heat to avoid burning the chicken.
- On a charcoal grill, place lit coals to one side, leaving the other side cooler for indirect cooking.
- Use a drip pan under the chicken to minimize flareups and keep the grill clean.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Calories | 481kcal | 24% |
| Carbohydrates | 2g | 1% |
| Protein | 41g | 82% |
| Fat | 33g | 51% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 163mg | 54% |
| Sodium | 736mg | 31% |
| Potassium | 466mg | 10% |
| Vitamin A | 795IU | 16% |
| Vitamin C | 3.7mg | 4% |
| Calcium | 37mg | 4% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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