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5.0 from 18 votes

Spatchcock Chicken with Chimichurri Sauce

This incredible Spatchcock Chicken recipe is my favorite method to yield juicy chicken with amazing flavor, cooked quickly in the oven, smoker, or on the grill.

Prep Time
10 mins
Cook Time
1 hr
Resting Time
10 mins
Total Time
1 hr 20 mins
Servings: 6
Calories: 531 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 1 whole chicken
Seasoning Rub:
  • ¼ cup olive oil
  • 2 teaspoons chipotle chili powder
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
Chimichurri Sauce:
  • 1 bunch fresh chopped parsley , very finely chopped (about 1 cup)
  • 1/2 cup olive oil
  • 2 Tablespoons white wine vinegar , or red wine vinegar
  • 1 Tablespoon lemon juice
  • 4 cloves garlic , minced
  • ½ teaspoon sea salt
  • 3 prigs fresh oregano , leaves only (or 1/2 teaspoon dried oregano)
  • ¼ teaspoon crushed red pepper flakes

Instructions

    Cup of Yum
  1. Prep Chicken: Remove chicken from packaging. Remove neck and giblets from the inside cavity, if applicable. Pat the chicken dry all over with paper towels. Use sharp kitchen shear to cut the spine bone from the chicken*. Flip the chicken breast-side up and gently press down to flatten the chicken. Reference photos above, or our video, for additional help for how to spatchcock a chicken.
  2. If time permits, season the outside of the chicken with some salt and place in the fridge for a few hours. This will yield extra crisp and flavorful skin.
  3. Make Rub: Combine dry seasoning ingredients in a bowl.
  4. Season: Pat chicken dry again with paper towels before adding the rub. Rub olive oil all over the outside of the chicken, and loosen the skin away from the breasts and spread olive oil under the skin. Sprinkle dry seasoning all over and rub into the skin. Sprinkle any extra under the skin of the breast meat.
  5. Rest: Let chicken rest at room temperature for 30 minutes before cooking. (Good time to preheat oven, grill or smoker).
  6. Cook: You can cook spatchcock chicken the same way you’d roast or grill a whole chicken, it will just cook faster!Oven Roasted Spatchcock Chicken: Preheat oven to 450 degrees F. Place chicken in a large cast-iron pan, or baking sheet. Roast in oven until it registers 165 degrees F tested in a multiple places with a thermometer (about 50-60 minutes). Remove from oven and tent with foil to rest for 10 minutes before serving. (I like to take it out when it reaches 160 degrees, and let it come to 165 while it rests).Grilled Spatchcock Chicken: Cook at 450ºF skin-side down for 3-4 minutes. Flip, close lid and continue to cook for around 45 minutes, until 165 degrees. Remove to a plate and tent with foil to rest for 15 minutes before serving.Smoked Spatchcock chicken: Smoke at 225 for about 45 minutes, then increase temp to 375 and cook until it reaches 160 degrees F. Remove and tent with foil to rest for 15 minutes before serving.
  7. Make Chimichurri sauce by combining all ingredients in a bowl.
  8. Serve chimichurri sauce over chicken.

Notes

  • Spine bone, neck and giblets from the chicken may be discarded or save them (or freeze them for later) to make chicken stock or gravy.
  • Spine bone, neck and giblets from the chicken may be discarded or save them (or freeze them for later) to make
  • chicken stock
  • or
  • gravy
  • To Add Veggies: Add a bed of chopped veggies, like carrots, Brussels sprouts or baby potatoes, to the bottom of the cast iron pan. Season with salt and pepper, spread into an even layer, and place chicken on top. Make sure veggies are cut in uniform pieces.
  • For Compound Butter instead of dry rub: Check out my Roast Chicken recipe.
  • Spatchcock Turkey: Use the same method to remove the backbone from your whole turkey. It would work great for cooking my Thanksgiving Turkey

Nutrition Information

Calories 531kcal (27%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 47g (72%) Saturated Fat 9g (45%) Polyunsaturated Fat 7g Monounsaturated Fat 28g Trans Fat 0.1g Cholesterol 95mg (32%) Sodium 696mg (29%) Potassium 364mg (10%) Fiber 1g (4%) Sugar 0.4g (1%) Vitamin A 1486IU (30%) Vitamin C 16mg (18%) Calcium 58mg (6%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 531

% Daily Value*

Calories 531kcal 27%
Carbohydrates 4g 1%
Protein 25g 50%
Fat 47g 72%
Saturated Fat 9g 45%
Polyunsaturated Fat 7g 41%
Monounsaturated Fat 28g 140%
Trans Fat 0.1g 5%
Cholesterol 95mg 32%
Sodium 696mg 29%
Potassium 364mg 8%
Fiber 1g 4%
Sugar 0.4g 1%
Vitamin A 1486IU 30%
Vitamin C 16mg 18%
Calcium 58mg 6%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.