Description
A delicious and flavorful spatchcocked grilled chicken recipe that enhances your grilling technique.
Ingredients
Scale
- 3 to 4 pounds whole chicken
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 lemon, juiced
Instructions
- Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken over and press down firmly on the breast to flatten it.
- In a small bowl, mix together the olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, dried thyme, and lemon juice to create a marinade.
- Rub the marinade all over the chicken, ensuring it gets under the skin for maximum flavor. Let it marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- Once the grill is ready, place the chicken skin-side up on the grill grate over indirect heat. Close the lid and cook for about 45 to 60 minutes, or until the internal temperature reaches 165°F in the thickest part of the breast.
- For crispy skin, move the chicken over direct heat for the last 5-10 minutes of cooking, watching closely to avoid burning.
- Remove the chicken from the grill and let it rest for 10 minutes before carving.
Notes
- For added flavor, try marinating the chicken overnight.
- Experiment with different herbs and spices, such as rosemary or cayenne pepper, to customize the seasoning to your taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 1000mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 100mg