Grilled Spatchcocked Chicken

Name: Grilled Spatchcocked Chicken
Prep time: 30 min
Total time: 8 h
Ingredients: 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

111 Ratings
3 Reviews

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 Stewart Living, June 2012

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Recipe Summary test

prep:

30 mins

total:

8 hrs

Servings:

Ingredients

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

Directions

Step 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.

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Step 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 Notes

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.

Reviews (3)

111 Ratings

5 star values: 21
4 star values: 24
3 star values: 46
2 star values: 16
1 star values: 4

Martha Stewart Member

01/31/2015

The version of this recipe shown on TV risks cross-contaminating the cooked side of the chicken with the raw side, which can lead to a bad case of food poisoning. In the TV episode, Martha flips the chicken after cooking it on one side and then covers the cooked side with the same foil-wrapped bricks that have touched the raw side. This problem can be avoided by using two sheets of foil between the chicken and the bricks -- one for the raw side and a fresh, clean sheet for the cooked side.

Martha Stewart Member

07/13/2012

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

Martha Stewart Member

06/19/2012

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!

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Grilled Spatchcocked Chicken

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Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (3)

All Reviews for Grilled Spatchcocked Chicken

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Grilled Spatchcocked Chicken

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (3)

All Reviews for Grilled Spatchcocked Chicken