Best Grilled Spatchcock Chicken Recipe


Mike Garten

Get this stunning Grilled Spatchock Chicken on the table in no time! Spatchcocking (also known as butterflying) is when the backbone of a chicken is removed and the bird is flattened out, which cuts the chicken’s cooking time by 30 to 40 minutes. Still not convinced? Learn how to spatchcock a chicken in just a few easy steps and it’ll be your new favorite cooking method.

Rubbed down with garlic, parsley, lemon juice and mayo, this chicken is juicy and flavorful down to the last bite. Served with a zippy scallion-cilantro sauce, it’s the ultimate summer dinner recipe that you’ll be thinking about ‘til fall.

Check out our other grilled chicken recipes for more delicious, crowd-pleasing ideas.

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Total Time:





For chicken


large cloves garlic, grated


mayonnaise, divided

For grilled scallions and citrus


bunches scallions, trimmed

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  1. Set cutting board inside rimmed baking sheet to catch any liquid. Remove neck and giblets and pat chicken very dry with paper towels. Using kitchen shears, cut along 1 side of backbone, then cut other side. (Discard backbone, neck and giblets or save for another use). Flip chicken over so inside is facing up and, using heavy kitchen knife, notch each side of breastbone (this will help flatten chicken and make breastbone easy to remove when carving).
  2. Turn chicken back over and, holding chicken by each breast, pull breasts up and, with thumbs, push breastbone downward, which will help flatten it. Using ball of hand, push on breastbone to flatten out chicken. Fold and tuck wing tips behind breasts.
  3. In mini blender or food processor, puree garlic, parsley, lemon juice, 1/4 cup mayonnaise and 1/2 teaspoon each salt and pepper. Rub 2 tablespoons all over chicken. Let chicken sit at least 15 minutes (or refrigerate overnight). Heat grill to medium-high.
  4. To the sauce remaining in blender, add scallions, cilantro and remaining 1/2 cup mayonnaise and puree until smooth; set aside for serving.
  5. If using a gas grill, turn off burners on 1 side of grill; if using charcoal, move charcoal to 1 side (this creates an indirect-heat cooking area). Place chicken, skin side down, over direct heat and grill until beginning to char, 2 minutes. Flip and transfer to indirect heat, then brush sauce all over and cook, covered, for 20 minutes.
  6. Rotate position of chicken and continue grilling until internal temperature of thigh registers 165°F, 25 to 30 minutes more depending on size of bird (if you like more color, sear breast one more time over direct heat before removing from grill). Transfer to a cutting board and let rest at least 10 minutes before cutting into pieces.
  7. While chicken is resting, prepare grilled scallions and citrus: Toss scallions with oil and season with 1/2 teaspoon each salt and pepper. Place scallions along with oranges and lemons, cut sides down, over direct heat and grill, covered, until charred, 2 to 3 minutes. Transfer to cutting board; cut large citrus halves into wedges, if desired. Serve chicken with scallions and citrus for squeezing over top and remaining dressing for dipping.

NUTRITIONAL INFORMATION (per serving): About 790 calories, 60 g fat (12 g saturated), 47 g protein, 890 mg sodium, 15 g carbohydrates, 3 g fiber

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Source : Goodhousekeeping