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Grilled Spatchcocked Chicken

Spatchcocked or butterflied chicken cooks quickly and more evenly ensuring a juicy bird with crispy skin every time. Marinate the bird for 2 - 24 hours or if time isn't on your side, add your favourite spice blend and get grilling. If you prefer roast in the oven at 425 F degrees until temperature reaches 165 F and juices run clear.
Servings 4
Author Wanda Baker

Ingredients

  • 1 chicken, 3-4lbs
  • 1/3 cup spice blend

Instructions

  • Spatchcock your chicken buy cutting out the back bone with kitchen shears. Place chicken cut-side down and flatten with the heel of your hand.
  • Rub the dry spice mixture all over the outside of the chicken. Preheat gas grill to medium-high.
  • Place chicken breast side up on one side of the grill, cooking over indirect heat until internal temperature reaches 165 F. This could take 1.5 hours depending on your barbecue. We recommend you start checking chicken temperature at about one hour.
  • Remove from grill and let rest on a platter covered in tin foil. Cut and serve.