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Crispy Spatchcock Chicken on the Grill

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A quick and easy grilled whole chicken recipe using the spatchcock technique for crispy skin and juicy meat, perfect for summer cookouts.

Ingredients

Scale
  • Whole chicken (3.5–4 pounds / 1.6–1.8 kg)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme or rosemary
  • Lemon wedges (for serving)

Instructions

  1. Prepare the grill: Preheat your grill for indirect heat, aiming for about 375°F (190°C). If using charcoal, bank the coals to one side.
  2. Spatchcock the chicken: Place the chicken breast-side down on a cutting board. Using sharp kitchen shears or a knife, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone completely. Flip the chicken over and press down firmly on the breastbone to flatten the bird as much as possible.
  3. Season the chicken: Pat the chicken dry with paper towels. Rub olive oil all over the skin, then season generously with kosher salt, black pepper, smoked paprika, garlic powder, and dried herbs.
  4. Place the chicken on the grill: Skin side up, position the chicken over indirect heat. Close the lid and cook for about 35–40 minutes. Avoid flipping the chicken too often.
  5. Check internal temperature: Use a meat thermometer inserted into the thickest part of the thigh without touching bone. When it reads 165°F (74°C), the chicken is done.
  6. Optional crisping step: If the skin isn’t as crispy as you like, move the chicken skin-side down over direct heat for 2–3 minutes, watching carefully to prevent burning.
  7. Rest before serving: Transfer the chicken to a cutting board and let it rest for 10 minutes.
  8. Slice and serve: Cut the chicken into portions and serve with lemon wedges.

Notes

Pat the chicken skin dry before seasoning to ensure crispiness. Use indirect heat to cook evenly and avoid flare-ups. Rest the chicken for 10 minutes before slicing to keep it juicy. If skin is not crispy enough, finish over direct heat for a few minutes. Use a meat thermometer to ensure safe cooking temperature.

Nutrition

Keywords: spatchcock chicken, grilled chicken, crispy chicken, summer recipe, easy chicken recipe, whole chicken, backyard grilling

Find it online: https://lucastable.com/crispy-spatchcock-chicken-on-the-grill-easy-juicy-recipe-for-summer/