Grilled Spatchcock Chicken

5 from 4 votes

Grilled Spatchcock Chicken

A spatchcocked chicken has the backbone removed so that it lies flat to cook, so it's ready in half the time a whole bird would take. The skin is crispy and golden, and the meat is juicy & tender. It couldn't be easier.

Course Main Course

Cuisine American

Keyword #grill, spatchcock, whole chicken

Dietary Restrictions Egg Free, Low-Carb

Prep Time 15

Cook Time 45

Marinating Time 1

Total Time 1 1

Servings

Calories 561kcal

Author Lisa Lotts

Equipment

Gas or Charcoal Grill
Grilling spatula
Grilling tongs
Instant Read Thermometer
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

Instructions

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.

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