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.
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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.
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
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.
