Spatchcocked Grilled Chicken Recipe

Of all the sounds and smells of summer, few things capture the essence of a perfect backyard gathering quite like a chicken sizzling on the grill. For years, I struggled with grilling a whole chicken. Parts would be overcooked and dry while others remained stubbornly underdone near the bone. It was a frustrating dance of flare-ups and questionable doneness. Then, I discovered the magic of spatchcocking, and this recipe, a masterpiece by Holly Erickson & Natalie Mortimer, transformed my grilling game forever. The first time I made this Spatchcocked Grilled Chicken, my family fell silent, which is a rare and beautiful thing. The only sounds were the clinking of forks and murmurs of “Wow, this is incredible.” The smoky, sweet-and-savory crust on the skin gives way to outrageously juicy meat, and the vibrant, garlicky herb sauce served alongside cuts through the richness with a fresh, zesty kick. It has become our go-to for everything from lazy Sunday dinners to celebratory cookouts. This recipe isn’t just about cooking a chicken; it’s about creating a show-stopping centerpiece that is deceptively simple to execute. It proves that you don’t need complicated techniques or hours of marinating to achieve grilling perfection. Let this be your guide to the juiciest, most flavorful grilled chicken you’ve ever made.

Ingredients

This recipe is beautifully divided into two main components: the smoky, flavor-packed spice rub for the chicken and the fresh, creamy green garlic sauce that serves as the perfect accompaniment. Using high-quality, fresh ingredients will make a significant difference in the final taste.

For the Smoky Spice Rub

This rub is the foundation of the chicken’s incredible flavor, creating a caramelized, crispy crust on the skin.

• 1 tablespoon brown sugar: This is the secret to a beautiful, dark caramelization on the skin. It also adds a subtle sweetness that balances the smoky and savory spices.
• 1 tablespoon paprika: Use sweet or smoked paprika. Smoked paprika will lend a deeper, wood-fired flavor that beautifully complements the grill.
• 1 tablespoon garlic powder: Provides a foundational savory, aromatic flavor that permeates the meat.
• 1 teaspoon freshly cracked black pepper: Freshly cracked pepper has a much more potent and complex flavor than pre-ground pepper.
• 1 tablespoon + ½ teaspoon kosher salt: Kosher salt has larger crystals than table salt, making it ideal for drawing out moisture (dry brining) and seasoning meat evenly. We’ll use 1 tablespoon for the rub and the remaining ½ teaspoon for the sauce.
• 2 tablespoons extra-virgin olive oil: This is used to brush the grill grates, preventing the chicken from sticking.
• 1 chicken, about 5 pounds, spatchcocked: Spatchcocking (or butterflying) is the process of removing the chicken’s backbone so it can be laid flat. This is the key to even and fast cooking. You can ask your butcher to do this for you, or do it yourself at home with a good pair of poultry shears (see Note 1).

For the Creamy Green Garlic Sauce

This vibrant sauce is a refreshing counterpoint to the smoky chicken. It’s bright, herbaceous, and deeply garlicky.

• 10 fresh basil leaves: Lends a sweet, peppery, and slightly anise-like flavor.
• ⅓ cup packed fresh cilantro leaves: Adds a bright, citrusy, and slightly pungent note. If you’re not a fan of cilantro, you can substitute it with fresh parsley.
• 4 green onions, roughly chopped: Provides a mild, fresh onion flavor without the harshness of a regular onion.
• 6 garlic cloves: This is the heart of the sauce. Don’t be shy with the garlic; its potent flavor is mellowed by the creamy mayonnaise and zesty lemon.
• ¾ cup mayonnaise: This creates the creamy, rich base of the sauce. Use a good-quality, full-fat mayonnaise for the best flavor and texture.
• 2 tablespoons fresh lemon juice (from 2 lemons): The acidity from fresh lemon juice is essential. It cuts through the richness of the mayonnaise and chicken, brightens all the herb flavors, and brings the sauce to life.

Instructions

Follow these steps carefully to ensure a perfectly cooked, juicy chicken with crispy, well-seasoned skin. The process is straightforward, with the grill doing most of the work.

Step 1: Prepare the Smoky Spice Rub

In a small bowl, thoroughly combine the brown sugar, paprika, garlic powder, freshly cracked black pepper, and 1 tablespoon of the kosher salt. Mix until the color is uniform and there are no clumps of brown sugar. This ensures that every inch of the chicken gets an even coating of flavor.

Step 2: Prepare and Season the Chicken

The key to crispy skin is a dry surface. Take your spatchcocked chicken and pat it completely dry on all sides using paper towels. Don’t skip this step! Any excess moisture will steam the skin rather than allowing it to crisp up.

Once the chicken is dry, generously rub the prepared spice mixture all over it. Make sure to cover the entire surface, including the underside. For maximum flavor, gently lift the skin over the breasts and thighs and push some of the rub directly onto the meat. This allows the seasoning to penetrate deeper, flavoring the chicken from the inside out.

Step 3: Prepare the Grill for Two-Zone Cooking

Preheat your grill to create a two-zone cooking environment. This is the single most important technique for grilling a whole chicken. It means you’ll have one side with direct heat and one side with indirect heat. This setup allows you to first sear the skin over direct heat and then move the chicken to the cooler, indirect side to cook through gently without burning.

• On a Gas Grill: Turn half of the burners to medium-high and leave the other half off. Your target temperature for the hot zone is 350-400°F.
• On a Charcoal Grill: Bank your hot coals to one side of the grill, leaving the other side empty.

(See Note 2 for more on grill temperature.)

Step 4: Grill the Chicken

Once the grill is preheated, use a grill brush to clean the grates. Then, dip a wadded-up paper towel in the olive oil and, holding it with long-handled tongs, brush the grates generously. This will prevent the chicken skin from sticking.

Place the seasoned chicken, skin-side down, on the direct heat side of the grill. Let it cook, with the grill lid open, until the skin is crispy and has beautiful, light char marks, which should take about 5 minutes. Watch it carefully to prevent flare-ups and burning.

Now, reduce the heat. On a gas grill, turn the active burners down to low. On a charcoal grill, this means the coals have started to cool slightly. Your target temperature for the indirect cooking phase is 250-300°F.

Using tongs, carefully flip the chicken and move it to the indirect heat side of the grill, skin-side up. Close the grill lid and continue to cook for about 45 minutes. The chicken is done when the skin is a deep golden brown, the juices run clear when pierced, and—most importantly—an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F.

Step 5: Make the Creamy Green Garlic Sauce

While the chicken is cooking on the indirect-heat side of the grill, you have plenty of time to whip up the sauce. In the canister of a high-speed blender or the bowl of a food processor, combine the fresh basil leaves, cilantro, chopped green onions, garlic cloves, mayonnaise, fresh lemon juice, and the remaining ½ teaspoon of kosher salt.

Blend on high speed until the sauce is completely smooth and creamy, and a vibrant pale green color. This may take 2-3 minutes. You might need to stop and scrape down the sides of the blender once or twice to ensure everything is fully incorporated. Taste and adjust seasoning if necessary—it might need another pinch of salt or a squeeze of lemon juice.

Step 6: Rest, Carve, and Serve

Once the chicken reaches 165°F, carefully transfer it from the grill to a large cutting board. Let it rest for at least 10 minutes before carving. This resting period is non-negotiable! It allows the juices, which have been driven to the center of the meat during cooking, to redistribute throughout the chicken. Cutting into it too soon will result in a flood of juices on your cutting board and dry meat on your plate.

After resting, carve the chicken. Spatchcocked chicken is very easy to carve: simply cut off the legs and thighs, separate the drumstick from the thigh, and then slice the breast meat. Arrange the carved chicken on a platter and serve it family-style, with the delicious Creamy Green Garlic Sauce in a bowl on the side for drizzling or dipping.

Nutrition Facts

• Serves: 8
• Calories per serving: Approximately 590

Disclaimer: The nutritional information provided is an estimate and can vary based on several factors, such as the exact size of the chicken, the specific brands of ingredients used (especially mayonnaise), and the final serving size. This estimate includes both the chicken and a portion of the sauce.

Preparation Time

This recipe is surprisingly quick for a whole chicken, thanks to the spatchcocking method.

• Prep Time: 10 minutes (This includes mixing the rub and seasoning the chicken. Spatchcocking the chicken yourself may add 5 minutes.)
• Cook Time: 50 minutes
• Total Time: 1 hour

How to Serve

This versatile grilled chicken pairs wonderfully with a wide variety of side dishes, making it perfect for any occasion. Here are some ideas to build a complete and memorable meal:

Classic BBQ Side Dishes

• Creamy Coleslaw: The cool, tangy crunch of coleslaw is a perfect contrast to the warm, smoky chicken.
• Potato Salad: A classic mayonnaise-based or a lighter vinaigrette-style potato salad both work beautifully.
• Corn on the Cob: Grill the corn alongside the chicken during the last 15 minutes of cooking for a smoky, sweet side.
• Baked Beans: A pot of sweet and savory baked beans is a hearty and traditional accompaniment.

Fresh and Vibrant Salads

• Simple Arugula Salad: Toss fresh arugula with a lemon vinaigrette, shaved Parmesan, and toasted pine nuts for an elegant, peppery side.
• Caprese Salad: The combination of fresh tomatoes, mozzarella, and basil complements the flavors in the green garlic sauce.
• Quinoa Tabbouleh: A hearty grain salad with fresh parsley, mint, tomatoes, and cucumber in a lemon-oil dressing.

Grilled Vegetables and Starches

• Grilled Asparagus: Toss asparagus spears with olive oil, salt, and pepper and grill them for a few minutes until tender-crisp.
• Roasted Potatoes: Cut potatoes into wedges, toss with olive oil and herbs, and roast them in the oven or in a grill-safe pan until golden and crispy.
• Crusty Bread: A loaf of warm, crusty bread is perfect for mopping up any chicken juices and extra green garlic sauce.

Additional Tips for Grilling Success

Elevate your spatchcocked grilled chicken from great to unforgettable with these five expert tips.

1. Dry Brine for Deeper Flavor and Juicier Meat: For an even more flavorful and moist result, you can dry brine the chicken. After patting the chicken dry, season it generously with the spice rub as instructed. Place it on a wire rack set inside a baking sheet and refrigerate it, uncovered, for at least 4 hours or up to 24 hours. The salt will penetrate deep into the meat, seasoning it from within and helping it retain moisture during grilling. The uncovered rest in the fridge also helps to further dry out the skin, guaranteeing an extra-crispy finish.

2. Use a Brick for Ultra-Crispy Skin (Chicken Under a Brick): To ensure maximum contact between the chicken skin and the grill grates, you can use the “chicken under a brick” method. Wrap a standard brick in a couple of layers of heavy-duty aluminum foil. When you place the chicken skin-side down on the direct-heat side of the grill, place the foil-wrapped brick on top of it. This weight presses the chicken flat, rendering more fat and creating an incredibly crispy, evenly browned skin.

3. Introduce Real Smoke Flavor: If you’re using a gas grill but crave that authentic charcoal-smoked flavor, you can use a smoker box or create a DIY foil pouch. Place wood chips (like apple, hickory, or mesquite) that have been soaked in water for 30 minutes into the box or pouch. Poke a few holes in the pouch. Place the box or pouch directly over one of the active burners. It will start to smolder and release flavorful smoke, which will infuse the chicken as it cooks.

4. Don’t Have a Blender? No Problem! If you don’t have a high-speed blender or food processor for the sauce, you can still make a delicious, albeit more rustic, version. Finely mince the garlic, basil, cilantro, and green onions with a sharp knife. In a bowl, whisk the minced herbs and garlic with the mayonnaise, lemon juice, and salt until well combined. Letting the sauce sit for about 15-20 minutes before serving will allow the flavors to meld together more fully.

5. Save That Backbone for Liquid Gold: When you spatchcock the chicken, don’t throw away the backbone! It is packed with flavor and collagen. Place it in a zip-top bag and store it in the freezer. Collect chicken bones and vegetable scraps (like onion peels, carrot ends, and celery tops) over time. Once you have enough, you can use them to make a rich, homemade chicken stock that is far superior to anything you can buy at the store.

Frequently Asked Questions (FAQ)

Here are answers to some common questions you might have about this spatchcocked grilled chicken recipe.

1. Can I make this recipe in the oven instead of on the grill?
Yes, absolutely! This recipe adapts beautifully to the oven. Preheat your oven to 425°F. Place the seasoned chicken, skin-side up, on a wire rack set in a rimmed baking sheet. Roasting it on a rack allows air to circulate underneath, helping the bottom to cook evenly. Roast for 40-50 minutes, or until the skin is golden brown and an instant-read thermometer registers 165°F in the thickest part of the thigh. For extra-crispy skin, you can switch the oven to the broil setting for the last 2-3 minutes of cooking, but watch it very closely to prevent burning.

2. My chicken skin didn’t get crispy. What did I do wrong?
The most common culprits for soggy skin are moisture and low heat. First, ensure you pat the chicken extremely dry with paper towels before applying the rub. Any moisture on the surface will create steam. Second, make sure your grill is properly preheated to the 350-400°F range for the initial sear. If the grill isn’t hot enough, the skin won’t crisp up and will stick. Finally, avoid moving the chicken too much during that first 5-minute sear; let it sit and form a good crust.

3. How do I store and reheat leftover spatchcock chicken?
Store any leftover chicken in an airtight container in the refrigerator for up to 3-4 days. The best way to reheat it without drying it out is in the oven. Preheat your oven to 350°F. Place the chicken on a baking sheet and heat for 15-20 minutes, or until warmed through. You can also cover it loosely with foil to prevent it from browning further. For a quick reheat, the microwave works, but it can make the skin soft. The leftover chicken is also delicious cold in sandwiches or on top of salads.

4. Can I use chicken pieces instead of a whole chicken with this recipe?
Yes, you can use the same spice rub and sauce with chicken pieces like bone-in, skin-on thighs, drumsticks, or breasts. The cooking time will need to be adjusted. Chicken pieces will cook much faster than a whole chicken. Grill them over direct medium heat, turning occasionally, until they reach an internal temperature of 165°F for breasts and 175°F for thighs and drumsticks.

5. Is the Creamy Green Garlic Sauce necessary?
While the chicken is incredibly delicious on its own with the smoky spice rub, the Creamy Green Garlic Sauce truly elevates the dish to another level. Its fresh, tangy, and garlicky profile provides a perfect contrast to the rich, smoky chicken. We highly recommend making it! However, if you’re short on time or ingredients, the chicken can certainly be served with your favorite BBQ sauce, a simple squeeze of lemon, or another herbaceous sauce like chimichurri.

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