Want juicy delicious chicken that cooks quickly and evenly on the grill in under an hour? This delicious grilled spatchcock chicken recipe is sure to be a hit! Enjoy a succulent meal with minimal effort.
Contents
Hearing grilled chicken on the menu may elicit feelings of fear of dry and bland chicken drenched in too much barbecue sauce. But that is a thing of the past. It turns out how you grill it is the key. Introducing grilled spatchcock chicken; it’s tender, juicy meat and the best way to grill a whole chicken.
Ingredients
- ▢ 4 lbs whole chicken
- ▢ 2 tbsp Girl Carnivore Chick Fest spice blend or your favorite chicken seasoning mix
- ▢ 1 tbsp salt
- ▢ Mixed fresh herbs rosemary, thyme, and sage
- ▢ 2 tbsp oil
Instructions
Spatchcock the chicken
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Prep the chicken by removing it from the package and patting it dry.
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Spatchcock the chicken to lay it flat.
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Season the chicken liberally on both sides with Girl Carnivore Chicken Fest seasoning blend and salt.
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Place the spatchcock chicken on a baking sheet and place in the refrigerator until ready to grill.
Prep the grill
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When ready to grill, prep the charcoal in a charcoal chimney until 70% ashed over. Arrange the charcoal in your grill for indirect heat by pouring the coals to one side of the grill.
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Place the grate on the grill and clean and oil.
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Cover with the lid and open the air vents. Allow the grill to come to a temperature of 375 to 400 degrees F.
Grill the chicken
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When the grill is ready, place the herbs directly on the grill grates on the cool side (indirect heat) of the grill to create a bed of herbs.
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Arrange the spatchcocked chicken on the bed of fresh herbs and cover the grill with the lid.
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Grill the chicken for 45 minutes to 1 hour, rotating the chicken once, if needed to help it cook evenly.
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After 30 minutes, baste the chicken with oil, and every 15 minutes after that until the chicken is cooked through.
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The chicken is done when the breast reaches an internal temperature of 160 degrees F, and the thighs reach 170 with an instant-read thermometer.
Rest and Serve
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Carefully remove the chicken from the grill grates and place on a baking sheet or cutting board to rest. Discard the herbs.
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Allow the grilled spatchcock chicken to rest for 10 minutes before carving to serve.
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To carve, cut the drumsticks and thighs from the whole chicken. Then remove the wings. Finally, carve the breasts, and remove the rib bones if desired.
Nutrition
Serving: 1g | Calories: 366kcal | Carbohydrates: 3g | Protein: 27g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1266mg | Potassium: 337mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 287IU | Vitamin C: 2mg | Calcium: 95mg | Iron: 3mg
