No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Grilled Spatchcocked Chicken

Spatchcocking (or butterflying) lets you grill a whole bird, because it enables you to cook the meat evenly. If your grill is big enough, double the recipe. Leftovers are delicious over salad. Martha made this recipe on Cooking School episode 301, using a grill pan on the stovetop.

  • Prep:
  • Total Time:
  • Servings: 4
Grilled Spatchcocked Chicken

Source: Martha Stewart Living, June 2012


  • 1 medium onion, peeled and cut in half
  • 1 large garlic clove, peeled
  • 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
  • 1/4 cup extra-virgin olive oil
  • 1/2 lemon, zest removed in strips with a peeler
  • 1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below)
  • Coarse salt and freshly ground pepper


  1. Prep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.

  2. Grill: Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.

Cook's Note

To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm. On Cooking School, Martha used 2 garlic cloves and increased the fresh herbs to 1/3 cup packed chopped fresh flat-leaf, parsley plus 2 tablespoons chopped fresh sage and 2 teaspoons thyme leaves. She cooked the chicken over medium-low heat using 2 foil-wrapped bricks to press the meat. (Alternatively use the bottom of a heavy skillet covered with a piece of aluminum foil.)


Reviews (2)

  • GrandmaHa 13 Jul, 2012

    We have enjoyed this recipe several times this summer. It is ALWAYS delicious - just grilled or cold the next day!

  • TP174197 19 Jun, 2012

    You must try this recipe. Full of flavor, the chicken meat is moist, just delicious! Easy to prepare and cooks relatively fast. I grilledl two chickens and the left overs were to die for!

Related Topics