Grilled Spatchcock Chicken Recipe
User Reviews
5
-
Prep Time
10 mins
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Cook Time
50 mins
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Servings
8
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Calories
453 kcal
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Course
Main Course, Dinner
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Cuisine
British
Grilled Spatchcock Chicken Recipe
Description
The Grilled Spatchcock Chicken Recipe starts by flattening the chicken, which allows the bird to cook more evenly and reduces grilling time. Brushed with olive oil and seasoned with salt and pepper, the chicken is cooked skin-side down over a hot grill to achieve browning without burning. Then, it is cooked using a combination of lower and higher temperatures, with flips and repositioning to ensure the chicken is cooked through while developing a crisp skin. This approach yields juicy meat with a flavorful, slightly charred exterior.
This chicken can be served directly from the grill, garnished if desired with fresh herbs. The recipe suggests enjoying it shortly after cooking for the best texture and flavor.
The notes recommend managing grill flames carefully to avoid burning the chicken, suggesting relocating it to cooler grill areas or using ice cubes if flare-ups occur. Additionally, leftovers can be refrigerated or frozen and reheated gently in the oven to preserve moisture.
Ingredients
- 2 chicken roaster
- 3 tablespoons olive oil
- salt to taste
- black pepper to taste
- optional dijon cream sauce
Instructions
- Flatten your chicken by removing the backbone with sharp kitchen shears or using a knife.
- Drizzle the chicken with olive oil and season on all sides with salt and pepper
- Add the chicken to a hot grill(450° to 550°), skin side down and cook for 6 to 8 minutes making sure it does not burn and does not stick to the grill grates.
- Turn the heat down to 350° to 400°, close the grill door and cook for 20 to 25 minutes.
- Flip the chicken over and place on a cooler side of the grill and then turn the heat back up to 425° to 450° and cook for 20 to 25 more minutes or until it is cooked through.
- Rest for 4 to 5 minutes before serving. Garnish with optional chopped fresh herbs such as parsley, rosemary, or thyme.
Notes
- Cook the chicken promptly after grilling for optimal tenderness and flavor.
- Manage grill flames carefully to prevent burning by moving chicken or using ice cubes to reduce flare-ups.
- Leftovers can be stored covered in the refrigerator for up to 5 days.
- Freeze cooked chicken for up to 3 months and thaw in the refrigerator one day before reheating.
- Reheat in a 350°F oven on a parchment-lined tray for 10 to 12 minutes until warmed through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 0.2g | 0% |
| Protein | 33g | 66% |
| Fat | 35g | 54% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 16g | 80% |
| Cholesterol | 164mg | 55% |
| Sodium | 132mg | 6% |
| Potassium | 374mg | 8% |
| Vitamin A | 1609IU | 32% |
| Vitamin C | 5mg | 6% |
| Calcium | 19mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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