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Simple Recipes for Every Day

Spatchcocked Grilled Chicken

whole grilled chicken spatchcocked on parchment paper with a bowl of green garlic sauce grilled lemons
  • Serves: 8
  • Prep Time:  10 min
  • Cook Time:  50 min

Ingredients

  • 1 tbsp brown sugar
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tsp pepper
  • 5 lb chicken, spatchcocked
  • 2 tbsp olive oil
  • 10 basil leaves, packed
  • 1/3 cup cilantro leaves, packed
  • 4 green onions, roughly chopped
  • 2 garlic cloves
  • 3/4 cup mayonnaise
  • 1/2 tsp salt
  • 2 tbsp lemon juice

Method

  1. In a small bowl, mix together the brown sugar, paprika, garlic powder, salt and pepper.
  2. Pat chicken dry using a paper towel. With your hands coat the chicken on all sides with the spice rub.
  3. Heat your grill to medium high heat.
  4. Once grill is preheated, brush grates with olive oil. Grill the chicken skin side down over direct heat, until golden brown, crispy and lightly charred, about 5 minutes. Turn the heat down to low, flip the chicken over. ** Continue to grill until skin is golden brown all over, juices run clear, and an instant read thermometer inserted into the thickest part of the meat registers 165°F. This will take about 45 minutes.
  5. While the chicken is cooking add the basil, cilantro, green onions, garlic cloves, mayonnaise, salt and lemon juice to a blender and blend on high and set aside.
  6. Once the chicken is cooked remove from the grill let it rest for 10 minutes before carving. Serve alongside the green garlic sauce and enjoy!

**If using a charcoal grill, move chicken away from indirect 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.