Recipes Ingredients Meat & Poultry Chicken Grilled Spatchcocked Chicken 3.4 (111) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on November 29, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 8 hrs Servings: 4 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. Ingredients 1 medium onion, peeled and cut in half 1 large garlic clove, peeled ⅓ cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves ¼ cup extra-virgin olive oil ½ lemon, zest removed in strips with a peeler 1 chicken (3 ½ to 4 pounds), spatchcocked (see instructions, below) Coarse salt and freshly ground pepper Directions 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. 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. Rate it Print