Grilled Spatchcock Chicken
This grilled spatchcock chicken recipe produces amazing juicy chicken. Follow the step by steps to get amazing results.
- 5 lbs whole chicken
- 1 tbsp extra virgin olive oil
- 1 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1 tsp fresh cracked pepper
- 1 tsp kosher salt
Remove the backbone with kitchen shears. Cut along the backbone on both sides from the neck to the tail section
Put the chicken breast side down and cut through the breast bone plate at the center and top of the chicken breast.Flip the chicken so the breast side is up and push down on the chicken breast untill the the rib cage flattens.
Take some paper towels or a kitchen towel and dry the chicken so that the olive oil and seasoning will stick.
Add the olive oil all over the chicken to coat everything possible. You want to do all sides.
Preheat the grill to 450°. You want to setup two-zone heating if possible.Add the chicken breast side down when the grill is upto temp. Watch the chicken, when the skin is crispy and brown and not sticking, flip it over and let it cook on the backside.If you were able to setup two-zone heat then move the chicken to the side without direct heat. Rotate from time to time to make sure the chicken cooks evenly.Remove when the temp hits 160°. Allow the chicken to rest and come up to temp and to allow the juices to distribute throughout the meat.After the temp hits the 165° and has rested for 10 minutes or so go ahead and cut-up and serve.
Serving: 1g | Calories: 417kcal | Carbohydrates: 1g | Protein: 34g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 516mg | Potassium: 371mg | Fiber: 1g | Sugar: 1g | Vitamin A: 582IU | Vitamin C: 3mg | Calcium: 23mg | Iron: 2mg