Spatchcock Chicken is a fast and easy way to cook an entire chicken on the grill. I first learned this method of spatchcocking while searching for rotisserie alternatives for a new grill. After trying it once, I was hooked. The backbone is cut out of the chicken and is laid flat. It becomes thin enough to grill over direct heat. It is a perfect balance of flame charred and smokiness.
There are numerous ways to season the spatchcock chicken. This recipe uses Red Pepper Flake, Garlic, and Parmesan Cheese. I have seasoned with everything from BBQ Rub, to Lemon and Pepper, and even just Pepper and Salt. All are great flavors for this chicken. I like the heat of Red Pepper Flake with the smokiness of the direct flame.
- 1 Small Chicken (4 Pounds)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Pepper Flake
- 1 Tablespoon Black Pepper
- 4 Cloves of Garlic
Spatchcock the Chicken
- Place the chicken breast down. Using a good set of Kitchen Shears begin to cut along one side of the backbone.
- Cut down the other side of the backbone. Discard the backbone or save for soup stock.
- Flip the chicken over breasts facing up. Trim any loose skin and cut off the wing tips.
- Press hard on the chicken between the breasts to further flatten. Sometimes there is a need to cut on each side of the breast bone to help flatten the chicken.
Marinate the Chicken
- Mince the Garlic and mix together with the Red Pepper Flake, Black Pepper, and Olive Oil.
- Spread the mixture over the chicken and rub in.
- Let chicken sit marinating in refrigerated for 1 hour.
Prepare the Grill
- Set up your charcoal grill for Direct Heat.
- Preheat your grill to Medium Heat. How Hot is my Grill?
Cook and Serve
- Place chicken breast side down and cook for 12-15 minutes. I always cook breast side first so I can glaze the chicken towards the end if desired.
- Using tongs or a spatulate flip the chicken and cook for an additional 12-15 minutes.
- Use an instant read thermometer and cook until interior temperature is 165ºF.