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.
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