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.
Author: Aline Shaw
1/4cuplime juiceabout 2 limes
1/2cuproughly chopped cilantroand 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.
* alternatively you can ask your butcher to do this for you ** every grill is different - stay close to monitor potential flare-up from fat drippings