This grilled spatchcock chicken recipe is THE one chicken recipe you’ll ever need! It’s made with easy to find ingredients like lime, cilantro and spices you probably already have at home. Plus, it’s full of bright flavors, extra juicy, and the charred skin bits are just beyond delicious.
This grilled spatchcock chicken is a major success in my house, and I’m sure you’ll love it, too. It’s super easy to make, and full of simple, yet delicious flavors. It’s a guaranteed hit!
I love to serve it all summer long, because it requires barely any work and everyone always loves it. In fact, everyone always fights over that charred skin!
So, get your caipirinhas Brazilian lime cocktails ready, because your next barbecue party is about to be a huge hit with this simple grilled spatchcock chicken! I promise you, your familia & amigos will keep coming back for more.
Grilled Spatchcock Chicken Tips!
In this recipe we spatchcock the chicken, so it cooks faster and more evenly. You can ask your butcher to spatchcock it for you or check the step by step below to do it yourself. You can do this!
How to spatchcock a chicken
Spatchcocking, or butterflying, a chicken is actually pretty easy. All we need to do is remove the backbone with either a butchers knife or some kitchen shears.
That’s it! The best part is, you can save the backbone to make homemade stock. It’s so good!
Grilled Spatchcock Chicken Marinade
Now that you have spatchcocked your chicken, flip it chicken breast side down, and cut some incisions on the back of the breasts to make sure the marinade will penetrate well.
Next, gather all the marinade ingredients in a bowl, and whisk to combine.
Rub the marinade all over the chicken, especially under the breast skin and in the back cavity. Then, put the chicken in a ziplock bag and refrigerate at least 4 hours, preferably overnight.
How to Grill Spatchcock Chicken
Take the chicken out of the fridge 30 minutes to about an hour before you plan on grilling it. This will ensure the chicken isn’t all the way cold when it hits the grill, and will help make sure it cooks evenly.
After the chicken has marinated long enough, remove it from the bag, then pat off the excess marinade with a paper towel.
Next, place the chicken on a preheated grill, breast side up and the legs facing the hotter side of your grill. It’s best to turn off the middle burner (if your grill has three), and keep the other two burners at medium to medium-high heat.
Grill for approximately 45-50 mins, until an instant read thermometer reads 150F when inserted in the thigh. Be sure to stick around as the chicken cooks to monitor any potential flare-up from fat drippings!
Next, flip the chicken breast side down, and grill over direct heat, it until the skin is golden brown, approximately 5 or so mins to get that magical crispy skin!
Flip the chicken breast side up again, and check with a kitchen thermometer to make sure the internal temperature has reached 165F when inserted in the thigh.
If the chicken skin is golden brown, but the internal temperature has not yet reached 165F, reduce the heat and continue to cook it breast side up until it does.
To serve, cut your grilled spatchcock chicken vertically.
Then, slice it horizontally to split into 4 parts.
Serve your grilled spatchcock chicken with your favorite sides, and have an amazing festa!
More sides to try with this recipe
Other Grilled Chicken Recipes you’ll love
Grilled spatchcock chicken
- 1 whole chicken
- 1 tablespoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon mustard powder
- 1 teaspoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1/2 tablespoon salt
- 1/4 cup lime juice about 2 limes
- 1/4 cup olive oil
- 1/2 cup roughly chopped cilantro and more for garnish
- To butterfly or "spatchcock" the chicken, remove it's spine with either a butchers knife or some kitchen shears*
- Combine all ingredients, except for the chicken, in a medium bowl, and whisk to combine. Set aside.
- Flip the chicken breast side down, cut some incisions on the back of the breasts to make sure the the marinade will penetrate well.
- Next, rub the marinade all over the chicken, especially under the skin and in the back cavity. Put put the chicken in a ziplock bag and refrigerate breast side down to marinate for at least 4 hours, preferably overnight.
- Remove the chicken from the fridge about an hour before you intend to grill it.
- Next, remove the chicken from the bag, and pat some of the excess marinade using a paper towel.
- Tuck the wings back so they don't burn while grilling.
- Place the chicken on a preheated grill, breast side up with the legs facing the hotter side of your grill, and grill over indirect heat. To do that, turn off the middle burner (if your grill has three), and keep the other two burners at medium to medium-high heat.
- Grill for approximately 40-45 mins, or until an instant read thermometer reads 150F when inserted in the thigh**
- Flip the chicken, and grill it breast side down over direct heat, until the skin is golden brown, and charred, approximately 5 mins**
- Flip the chicken, breast side up again, and using a thermometer inserted in the thigh, check to make sure the internal temperature has reached 165F. If the internal temperature has not yet reached 165F, reduce the heat and continue to cook it breast side up until it does.
- When the thermometer reads 165F, remove the chicken from the heat, place it on a cutting board, or cooling rack, and let it rest for 10-15 minutes before serving.
** every grill is different – stay close to monitor potential flare-up from fat drippings