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Simple Recipes for Every Day

Spatchcocked Grilled Chicken

Spatchcocked Grilled Chicken on parchment paper drizzled with homemade herb sauce
  • Serves:  8
  • Prep Time:  10 min
  • Cook Time:  50 min

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.