Grilled Spatchcocked Chicken

Rating: 3.38 stars
111 Ratings
  • 5 star values: 21
  • 4 star values: 24
  • 3 star values: 46
  • 2 star values: 16
  • 1 star values: 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.

Martha Stewart Living, June 2012

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Recipe Summary

prep:
30 mins
total:
8 hrs
Servings:
4
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Ingredients

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.

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  • 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.

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Reviews (3)

111 Ratings
  • 5 star values: 21
  • 4 star values: 24
  • 3 star values: 46
  • 2 star values: 16
  • 1 star values: 4
Anonymous
Rating: Unrated
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.
Anonymous
Rating: Unrated
07/13/2012
We have enjoyed this recipe several times this summer. It is ALWAYS delicious - just grilled or cold the next day!
Anonymous
Rating: 5 stars
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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