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Spatchcocked Grilled Chicken

September 4, 2024

Rubbed with a smoky spice mix, our recipe for grilled spatchcocked chicken could not be easier. Let your grill do the heavy lifting while you whip up a garlicky herb sauce to serve on the side.

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Spatchcocked Grilled Chicken on parchment paper drizzled with homemade herb sauce
Photography by Gayle McLeod

The Best Spatchcock Chicken Recipe, Ever.

Grilling a whole chicken is the kind of showy but secretly easy recipe we live to create—it’s unbelievably simple to pull off, but it still makes for a dramatic dinner-party supper. A gorgeous, grilled whole chicken is almost a meal in itself—just add a beautiful, colorful salad like our Peach and Tomato Caprese, Blackberry-Goat Cheese Salad, or Radish Salad with Yogurt-Dill Dressing and dinner is served.

spatchcocked grilled chicken on a serving platter drizzled with homemade herb sauce

Homemade Herb Sauce Really Makes This Meal

The best spatchcock chicken recipe is only as good as the herbs and spices that flavor it, and this easy, creamy garlic-and-herb sauce is what pushes the particular whole chicken recipe into overdrive. A whole spatchcocked chicken, fresh off the grill and carved at the table while it’s still steaming and juicy, served with this garlicky, bright, basil sauce for dipping. You just toss a bunch of fresh herbs in a blender with some mayo and lemon juice and give it a whirl.

brown sugar, paprika, garlic powder, pepper, salt, olive oil, a whole chicken, fresh herbs garlic, mayo and lemons in bowls
brown sugar, paprika, garlic powder, pepper and salt combined in a glass bowl

How To Spatchcock Chicken

Spatchcocked chicken—also known as butterflied chicken—is a whole chicken that has been split by removing the backbone, and then flattened out. This significantly reduces the cooking time, and ensures even cooking. While spatchcocked birds are great for roasting, they’re the hands-down best for grilling. In fact, the dictionary definition of the word “spatchcock” is literally “chicken or game bird split open and grilled.”

  • Pat the chicken dry with paper towels. This will make the chicken easier to handle, and will cut down on the chances of spreading raw chicken fluids around the kitchen.

  • Place on a large cutting board, breast side down with the neck facing toward you.

  • Start cutting. Hold the neck and cut along one side of the spine, separating it from the ribs. Be sure to cut as close to the spine as possible. Repeat on the other side of the spine. If you are having difficulty, rotate the bird so the tail faces you and cut from the other side.

  • Flip the chicken breast-side up. Using the palms of your hands, press along the breastbone; you might hear a crack. This should flatten the chicken completely.

  • Remember: the goal is to make the chicken as evenly-splayed out as possible for quick, even cooking on the grill

a raw spatchcocked chicken on a baking sheet coated in brown sugar, paprika, garlic powder, pepper and salt
fresh basil leaves, cilantro, green onions, garlic, mayonnaise, lemon juice and salt in a blender
fresh herb sauce in a blender made with fresh Basil leaves, cilantro, green onions, garlic, mayonnaise, lemon juice and salt
a grilled spatchcocked chicken seasoned with brown sugar, paprika, garlic powder, pepper and salt resting on a baking sheet

Tips For Making Spatchcocked Grilled Chicken

  • This technique is much easier to accomplish with the right tools on hand. You’ll need good-quality kitchen shears, a large cutting board, and an instant-read thermometer.

  • If using a charcoal grill, move chicken away from direct heat while cooking to be sure you don’t dry it out. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness.

  • If you’re grilling your spatchcocked chicken on a gas grill: start with medium-high heat for the first few minutes of cooking, just until the skin is a nice crispy, golden-brown. Then crank that heat to low.

  • Like chicken cooked using other methods, this chicken freezes well. Just store in an air-tight container and eat within three months.

  • We like to save the chicken carcass and any scraps to save to make our next batch of Chicken Stock.

  • Friendly reminder—don’t rinse your chicken! And wash your hands thoroughly before and after handling raw chicken. And, while we’re talking chicken and food safety, always check that your chicken has reached an internal temperature of 165°F before you pull it off the grill or out of the oven.

spatchcocked grilled chicken on a serving platter seasoned with brown sugar, paprika, garlic powder, pepper and salt
spatchcocked grilled chicken on a serving platter drizzled with homemade herb sauce

More Whole Chicken Recipes From The Modern Proper

Fire Up The Barbie For This Spatchcocked Grilled Chicken

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Spatchcocked Grilled Chicken

  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  50 min
  • Calories:  590

Ingredients

  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon + ½ teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 chicken, about 5 pounds, spatchcocked (see Note1)
  • 10 fresh basil leaves
  • ⅓ cup packed fresh cilantro leaves
  • 4 green onions, roughly chopped
  • 6 garlic cloves
  • ¾ cup mayonnaise
  • 2 tablespoons fresh lemon juice (from 2 lemons)

Method

  1. In a small bowl, combine the brown sugar, paprika, garlic powder, pepper, and 1 tablespoon of the salt.

  2. Pat chicken dry using a paper towel. Rub the chicken with spice mixture, completely coating its skin.

  3. Heat the grill over medium-high heat, 350-400°F (see Note 2)

  4. Once the grill is hot, brush the grates with the olive oil. Grill the chicken, skin-side down, over direct heat, until crispy and lightly charred, about 5 minutes. Reduce the heat to low, 250-300°F, then flip the chicken and continue grilling until the skin is golden brown, the juices run clear, and the internal temperature of the thickest part of the chicken reaches 165°F on an instant-read thermometer, about 45 minutes.

  5. Meanwhile, in the base of a blender or food processor, combine the basil, cilantro, green onions, garlic, mayonnaise, lemon juice, and the remaining ½ teaspoon of the salt. Blend on high until smooth, about 3 minutes.

  6. Transfer the chicken to a cutting board and let rest for 10 minutes. Carve and serve family-style with the green garlic sauce on the side.


Notes:

  1. How to Spatchcock Chicken: Pat the chicken dry with paper towels. Place on a large cutting board, breast side down with the neck facing toward you. Using good-quality kitchen shears, hold the neck and cut along one side of the spine, separating it from the ribs. Be sure to cut as close to the spine as possible. Repeat on the other side of the spine. If you are having difficulty, rotate the bird so the tail faces you and cut from the other side. Flip the chicken breast-side up. Using the palms of your hands, press along the breastbone; you might hear a crack. This should flatten the chicken completely.

  2. If using a charcoal grill, move chicken away from direct heat while cooking to be sure you don’t dry it out. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 590
  • Protein 59 g
  • Carbohydrates 5 g
  • Total Fat 36 g
  • Dietary Fiber 2 g
  • Cholesterol 234 mg
  • sodium 1338 mg
  • Total Sugars 2 g

Spatchcocked Grilled Chicken

Questions & Reviews

Join the discussion below.

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  • Susan

    I can't turn off any of the jets on my grill. Can I still grill a spatchcocked chicken?

    Yep! There is no need to turn off any of the burners in this recipe. Hope you enjoy Susan!

  • Greg

    When grilling, are we doing this with the lid open or closed? Thank you!

    Open, hope you enjoy Greg!

  • Shabe

    How far in advance can you put the rub on the chickens? Can it go on the day before?

    Thank you

    Up to 24 hours before is fine! Hope you enjoy Shabe!

  • Amanda

    Can you cook the chicken in the oven instead? How would that work?

    You can roast it in the oven on 400F for 50-60 minutes or until the internal temperature reaches 165°F. Hope you enjoy Amanda!

  • eileen

    Love your recipe, Please tell me a sub for the mayo
    Thanks

    You could use plain greek yogurt. It won't taste the exact same but probably the closest you'll get.

  • Chris

    Made this several times!
    A very favorite by all in our home! Great flavors on the spice mix for the chicken, and then the green dressing is so fresh & amazing!

    Thanks Chris, we are so glad you loved it!

  • Linsey

    This was great! I’m thinking of making it again with turkey for thanksgiving. Anything you suggest should be done differently?

    I’ve made the sauce with mayo and Greek yogurt, and it was great.

    Glad you love this! We haven't tried this with turkey, we'd love to hear how it goes!

  • Jennifer

    I made this last night on my Weber gas grill and I believe it is the best chicken I have ever made. I left it skin side down for too long and it got really black. I was afraid that I had ruined it, but it still turned out to be extremely tender, juicy, and flavorful. I did not have the ingredients to make the sauce, but plan on trying it next time. I had a friend over for dinner, and he raved about the chicken as well. It was also delightfully easy to make.

    Thanks Jennifer, we are so glad you found it simple and delicious! Winning duo always, right?!

  • Lynne

    What a great dinner! It was easy to make and delicious...the perfect combination for a casual dinner party. I will definitely make this again.

    Thank you Lynne, we are so happy you enjoyed it!

  • E.M.

    Excellent!!! My first try at cooking a whole bird on my BBQ and it turned out amazing. Sauce was great, too, although a little too much mayonnaise for my taste, so next time I'll probably replace one quarter cup with full fat plain yogourt.

    Thank you, so happy you loved it! Great job grilling the bird for the first time!