Grilled Spatchcock Chicken
Inside: Butterflied and flat-grilled for faster cooking and incredible flavor, this recipe for spatchcock chicken includes a garlic-lemon herb marinade and a bonus tip for making gravy from the scraps.
This spatchcock chicken recipe makes grilling a whole bird easy and foolproof. I’ll show you step-by-step how to spatchcock a chicken — complete with photos and a video — plus how to marinate it with garlic, lemon, and herbs for tender, juicy meat and crisp, golden skin every time.
If you’ve never tried spatchcocking before, you’re in for a treat. This simple technique — removing the backbone so the poultry lays flat — helps it cook evenly, develops a crisp golden skin, and stays unbelievably juicy. It’s my go-to method for grilled chicken because it cuts the cooking time nearly in half while giving you that irresistible mix of smoky flavor and tender meat.
The marinade couldn’t be simpler or more delicious: fresh garlic, bright lemon, and a mix of fresh herbs infuse the flesh with layers of flavor. It’s the kind of effortless prep that rewards you with big flavor and zero fuss.
If you’ve made my oven-roasted spatchcock chicken with jerk seasoning, spatchcock grilled turkey, or roast spatchcock chicken with mojo, you already know how game-changing this method can be.
Grilling takes it one step further — adding a hint of smoke and char that can only be achieved with an open flame. This recipe for spatchcock chicken delivers the wow factor in terms of presentation and consistently yields tender, juicy results.
Why you’ll love this recipe:
- You can prep the fowl up to a day ahead of time.
- It’s easy to remove the backbone with poultry shears.
- The bird cooks faster when spatchcocked.
- The presentation is a novelty and will impress friends and family.
- The meat is always juicy, tender, and flavorful.
- Spatchcocking lays the poultry flat and makes carving a breeze.
Ingredients:
For the spatchcock chicken:
- Whole Chicken – Look for a 5-6 pound bird, preferably organic. I source mine at Costco.
- Garlic – For aromatic flavor. No need to chop it, just crush with the side of a chef’s knife and remove the peel.
- Lemons – fresh citrus pairs well with chicken. You’ll need the thin outer peel (avoid the white pith) as well as some lemon juice.
- Fresh Tarragon – with a subtle anise flavor, this delicate herb pairs well with poultry.
- Fresh Thyme – has a lemony note that complements the citrus and meat.
- Kosher Salt – I recommend Diamond Crystal. It’s flakier and less salty by volume than Morton’s. If you have Morton’s, you may need to scale back the salt by about ⅓.
- Black Pepper – freshly ground will have the most flavor.
- Extra Virgin Olive Oil – doesn’t have to be overly expensive.
For the gravy (optional):
- Butter–gives the gravy richness and is needed to create the roux for thickening.
- All-Purpose Flour–to thicken the sauce.
- Fortified Wine–such as Marsala, Sherry or Vermouth (optional)
- Chicken Stock–you can use low-sodium store-bought or make a quick stock with the giblets and backbone from your bird (see instructions in the recipe card).
- Black Pepper–Freshly ground will give the most potent flavor.
- Gravy Master–or other browning sauce, such as Maggi.
- Chicken Scraps–optional, but if you’ve made your own chicken stock, there will be bits of meat left on the backbone and neck. I always pick them off to add to the gravy.
Essential Equipment:
This tools are helpful for this grilled spatchcock chicken as well as other grilled and smoked recipes. If you’re missing anything, you can pick it up here through my affiliate links. You won’t pay any more for the item, and I make a small commission.
- Shun Poultry Shears–these professional-level shears cut through bone, muscle and cartilage with ease (even for a petite woman with average strength–me)
- Grilling Tongs– 17″ long for working over a hot grill; Includes locking mechanism for drawer storage.
- Grilling Spatula–with extra-long handle and slotted surface .
- Thermapen Instant Read Thermometer–Easy-read display, backlit for night grilling, reliable readings in seconds, and it folds for drawer storage.
- Spray Water Bottle– BPA-free, refillable, heavy-duty spray bottles, perfect for tamping down flare-ups on the grill.
Step-by-step instructions:
- How to spatchcock a chicken:
- Place the bird on a cutting board or rimmed baking sheet breast side down.
- Locate the backbone (spine) with your fingers.
- Start at the tail end (that little triangular shaped fleshy bit at the bottom of the chicken) and cut from the tail to the neck end, along either side of the spine, removing the backbone.
- Flip the chicken over so the breast side is up and press firmly on the wishbone area (the upper part of the breastbone) to crack it and allow the poultry to lie flat (see the video).
2. Transfer the spatchcocked bird to a large, shallow bowl and add the lemon strips, crushed garlic cloves, tarragon, thyme, kosher salt and pepper. Drizzle with olive oil and use your clean hands to evenly coat the chicken with the marinade. Cover and refrigerate for 12-24 hours.
3. Add the giblets, heart, neck, and backbone to a large saucepan along with roughly chopped onion, carrots, peppercorns, bay leaves and water. Bring to a boil, reduce the heat to a simmer and cook for 45 minutes to one hour, uncovered, until the liquid has reduced to about 3 cups.
4. Remove the bird from the refrigerator about 30 minutes before cooking and preheat the grill to about 450°F-475°F. Trim the wing-tips from the wings to prevent burning. Use paper towels to dry the skin and carcass. Place the chicken skin-side down on the grill and close the lid.
5. Grill over direct heat for about 18-20 minutes. (Watch for flare-ups and use a spray water bottle to tamp down a flame) Don’t fidget or fuss with the bird (or it will mar the skin and prevent proper grill marks. Use a pair of tongs and a sturdy grill spatula to flip it.
6. Grill the interior for an additional 15 minutes, watching for flare-ups.
7. Flip the bird (I’ve been wanting to say that) and cook for another 3-5 minutes to crisp up the skin.
8. Use an instant-read thermometer to check the temperature and ensure it’s cooked through. For poultry, that’s 165°F. Transfer the grilled spatchcock chicken to a large cutting board and let it rest for 10 minutes so that the juices can redistribute throughout the bird.
9. If you’re making the gravy, strain the chicken pieces from the stock by pouring the liquid through a fine mesh sieve (you can also pick any extra meat from the neck and backbones to use in the sauce. Melt butter in a saucepan and sprinkle flour over it. Stir and cook for a minute until there are no dry bits and the roux is thick and bubbly.
10. Add the stock a little at a time, cooking and stirring constantly over medium-high heat until it’s smoothly blended. Bring to a boil, then cook and stir for 1 minute, or until the gravy has thickened. Remove from the heat and add the browning liquid (optional) for a richer color. Stir in any extra bits of chicken, picked from the neck or backbone.
Pro-Tips:
- Keep a spray bottle at the ready–Chicken fat can splatter on the grill grates, leading to flare-ups. A water bottle will help tame any errant flames.
- Factor in carryover cooking–Poultry is cooked when the internal temperature reaches 165°F. I usually remove it from the grill at around 158° to 160°F because the temperature will continue to rise, even as the chicken rests, known as carryover or residual cooking. Accounting for that extra rise in internal temperature will ensure that when you carve, it’s perfectly cooked and food safe, without being overcooked or dry.
- Rest the meat–allowing the poultry to rest after grilling is crucial. It will enable the juices to redistribute throughout the flesh, so that every bite is juicy and tender. If you slice into the meat prematurely, the juices will run out onto your cutting board instead of staying in the chicken.
Swaps and variations:
- Use other fresh herbs for marinating the spatchcock chicken before grilling it. Fresh rosemary, oregano and sage would also be good options.
- Brine instead of marinating. This simple brine recipe takes less soaking time, about 2-3 hours. (I use the same recipe for pork chops, but it works well on poultry, too.)
- Don’t want to make gravy? Brush your grilled spatchcock chicken with BBQ sauce instead. Add the sauce in the last 15 minutes of cooking to prevent the sugars from burning. Set aside some of the leftover sauce for serving on the side.
FAQ’s
The cooking time depends on the size of your bird. For a 5-6 pounder, it takes about 40-45 minutes to cook through. Smaller fowl will cook faster.
Use a direct-heat cooking method whether you’re using a Weber gas grill or a Weber charcoal grill, but leave one side of the grill unlit or cool (no embers underneath) in case you need to maneuver the poultry off the fire for a bit.
For a gas grill: light all burners on the grill until it reaches the proper temperature.
For a charcoal grill: Light the coals and let them heat until they glow orange-red and are ashy. Spread the coals into an even layer (use a hoe or other long-handled instrument). Place the rack over the coals and place the chicken skin side down on the grill grate.
Yes. Smoked spatchcock chicken is easy to do, especially on a pellet grill, however the cooking time is longer because the temperature required for smoking is lower.
Note: smoking won’t give you a crispy skin; it will be chewy and kind of leathery, but it will flavor the meat with a touch of smoke. I recommend brining before smoking it to keep it juicy, so skip the marinade if this is how you intend to cook your bird.
Make ahead:
- This spatchcock chicken recipe benefits from a longer soak in the lemon, garlic, and herb rub, so it’s naturally a make-ahead dish.
- Don’t let it marinate for more than 24 hours. The acid from the lemon juice can change the texture and soften the flesh.
Storage:
- Keep leftover chicken pieces in an airtight container or well-wrapped in aluminum foil for up to 5 days in the refrigerator.
Reheating:
- Reheat leftovers on a baking sheet in a preheated oven at 325°F for 10-12 minutes.
Freezing:
- To freeze leftovers, wrap the pieces in freezer paper and seal. Freeze for up to 2-3 months.. Defrost before reheating.
What to serve with spatchcock chicken:
- Try it with a simple Greek orzo pasta salad or French potato salad.
- This roasted tomato provencal and easy garlic green beans are a healthy accompaniment.
- This Heirloom Tomato Salad or Brussel Sprout Apple Slaw is tasty as well.
- This easy turmeric pearl couscous pairs well with grilled poultry.
- Try it with saffron rice or green rice .
If you’re like me and want to transform leftovers into another meal, here are a few suggestions:
Ideas for leftovers:
More grilled chicken recipes you’ll love:
Grilled Spatchcock Chicken
SPECIAL EQUIPMENT:
- Gas or Charcoal Grill
- Grilling spatula
- Grilling tongs
- Poultry Shears
INGREDIENTS:
FOR SPATCHCOCKED GRILLED CHICKEN:
- 5-6 pound whole chicken
- 8-10 cloves garlic crushed
- 2 lemons
- 1 tablespoon fresh tarragon roughly chopped
- 1 tablespoon fresh thyme leaves roughly chopped
- 1 ½ teaspoons kosher salt
- 1 teaspoon black pepper
- 2-3 tablespoons olive oil
FOR QUICK CHICKEN STOCK:
- giblets, neck and back bone of chicken (you'll remove the backbone and use it for the stock.)
- 1 small onion roughly chopped
- 1 small carrot roughly chopped
- 1 teaspoon whole black peppercorns
- 1 teaspoons kosher salt
- 1 bay leaf
- 4 cups water
FOR THE GRAVY (OPTIONAL)
- 3 tablespoons butter
- 3 tablespoons flour
- ¼-½ teaspoon fresh ground black pepper
- ½ teaspoon kosher salt
- 1 tablespoon Marsala wine, sherry, or Vermouth optional
- 3 cups chicken stock recipe given
- 1 teaspoon Gravy Master or Browning liquid optional
DIRECTIONS:
FOR SPATCHCOCK CHICKEN:
- Place 5-6 pound whole chicken, breast side down so the tailbone is facing you. Use a pair of sturdy kitchen scissors to cut along one side of the backbone, all the way up the spine, then cut along the other side of the backbone and remove it (save the backbone for stock, recipe here).
- Flip the bird over so the breast side is up, and use two hands to press down on the top of the breast to crack the bone, allowing it to lie flat. Transfer to a large, shallow bowl.
- Use a vegetable peeler to remove the skin of 2 lemons in large 1" x 3" pieces.
- Lay 8-10 cloves garlic on a cutting board and place the flat side of a knife over the cloves. Whack the FLAT SIDE of the knife with your fist or palm to crush the garlic cloves. Remove the skins.
- Add the lemon peels, garlic, 1 tablespoon fresh tarragon, 1 tablespoon fresh thyme leaves, 1 ½ teaspoons kosher salt, 1 teaspoon black pepper and 2-3 tablespoons olive oil to the chicken. Cut one of the lemons and squeeze the juice over the fowl. Use your hand to rub it all over, scattering the herbs, lemon and garlic evenly. Cover with plastic wrap and refrigerate for 12-24 hours.
- Remove the bowl from the refrigerator about 30 minutes to an hour before grilling so it can come to room temperature.
- Use kitchen scissors to snip off the tips of the wings (they tend to burn on the grill — and you can use them for the stock).
FOR THE CHICKEN STOCK
- Place the giblets, neck and back bone of chicken into a small pot. Add the 1 small onion, 1 small carrot, 1 teaspoon whole black peppercorns, 1 bay leaf and 1 teaspoons kosher salt. Cover with 4 cups water and bring to a boil. Reduce the heat to medium so that the stock is bubbling. Cook the stock, uncovered, for about 45 minutes to 1 hour, until the stock has reduced to approximately 2 ½ to 3 cups of liquid.
- Use a pair of kitchen tongs to remove the neck, backbone and wing tips to a cutting board to cool. Strain the stock through a strainer into a glass measuring cup with a spout. Set aside.
- When the remnants (backbone, neck, etc.) are cool enough to handle, remove the skin and pick out the bits of meat that are clinging to the bones. Set aside.
FOR THE GRAVY:
- In a small saucepan, melt 3 tablespoons butter over medium high heat. Whisk or stir in 3 tablespoons flour, remaining ½ teaspoon kosher salt and ¼-½ teaspoon fresh ground black pepper. Cook for one minute until there's no dry bits of flour left and the mixture is bubbly.
- Add 1 tablespoon Marsala wine, sherry, or Vermouth to the flour mixture and whisk to combine. Slowly add 3 cups chicken stock a little at a time, whisking constantly. Bring the gravy to a boil over medium-high heat, stirring continually. Remove from the heat and add the reserved chicken bits to the gravy. Taste for seasonings and adjust as necessary. For a richer-looking gravy, stir in 1 teaspoon Gravy Master or Browning liquid. Set aside.
TO GRILL THE SPATCHCOCKED CHICKEN:
- Heat your gas or charcoal grill to 450°.
- Remove the poultry from the marinade and pull off the large chunks of garlic, and lemon peel. Pat dry with paper towels.
- Place the bird, skin-side down, on the grill to sear and brown the skin. Cook for 18 -20 minutes, watching for flareups, then use your spatula and tongs to flip it.
- Cook for an additional 15 minutes, or so.
- Flip the bird again and cook for 3-5 minutes more to add extra browning to the skin. Use an instant-read thermometer to ensure it's cooked to a food-safe temperature of 165°F.
- Transfer to a cutting board and let rest for 10 minutes before carving. Serve with the gravy.
RECIPE VIDEO:
NUTRITION:
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This came out super juicy and tender. Love that marinade too.