For best results, use a high-quality barbecue sauce that complements the smoky flavors of the paprika. Don't skip the brining step! It adds moisture and flavor, resulting in a more tender and juicy chicken. If you don't have kitchen shears, a sharp knife can be used to remove the backbone, but exercise caution. Resting the chicken is crucial for allowing the juices to redistribute, resulting in a more succulent final product. Consider adding wood chips (such as hickory or applewood) to your grill for an extra layer of smoky flavor.
Grilled Spatchcocked Chicken
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME7 hrs 40 mins
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SERVING6 People
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VIEWS21
Unleash the full potential of your grill with this expertly spatchcocked chicken recipe. By removing the backbone and flattening the bird, you ensure even cooking and crispy skin. A simple brine and flavorful rub elevate this dish to new heights, making it a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate5 g
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Cholesterol151 mg
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Fiber1 g
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Protein50 g
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Saturated Fat4 g
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Sodium4060 mg
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Sugar3 g
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Fat13 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
4 hrs
Brine the Chicken: In a large bowl or Dutch oven, dissolve salt in a small amount of water. Submerge the chicken in the saltwater brine, adding enough water to completely cover it. Refrigerate for up to 4 hours.
02
Step
5 mins
Prepare the Chicken: Remove the chicken from the brine, drain, and pat thoroughly dry with paper towels. Place the chicken breast-side down on a clean cutting board.
03
Step
10 mins
Spatchcock the Chicken: Using sturdy kitchen shears, cut along both sides of the chicken's backbone. Remove the backbone (save for stock, if desired). With the skin-side down, use a sharp knife to make a shallow cut (about 1/4-inch deep) into the breastbone cartilage. Flip the chicken skin-side up.
04
Step
5 mins
Flatten the Chicken: Place the heel of one hand over the wrist of your other hand. Press firmly on the center of the breastbone to flatten the chicken, ensuring even thickness.
05
Step
2 hrs
Season the Chicken: In a small bowl, combine smoked paprika, garlic powder, cumin, and black pepper. Generously rub the spice mixture onto all surfaces of the chicken, including under the skin where possible. Refrigerate uncovered for at least 2 hours.
06
Step
15 mins
Rest the Chicken: Remove the seasoned chicken from the refrigerator 10-15 minutes before grilling to allow it to come to room temperature.
07
Step
5 mins
Preheat the Grill: Preheat an outdoor grill to medium heat (approximately 375 degrees F or 190 degrees C). Lightly oil the grill grate.
08
Step
1 hrs 20 mins
Grill the Chicken: Place the chicken, bone-side down, on the preheated grill. Cook for 50-60 minutes, or until an instant-read thermometer inserted near the bone reads 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling for an additional 20 minutes, or until the chicken is no longer pink at the bone and the juices run clear, and the thermometer reaches 165 degrees F (74 degrees C).
09
Step
10 mins
Rest and Serve: Transfer the grilled chicken to a platter, tent loosely with foil, and let rest for 10 minutes before carving. Cut into 6 servings and serve with extra barbecue sauce, if desired.
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Cara Kris
Jun 17, 2025This recipe is a game-changer! The spatchcock method is so much faster and easier than roasting a whole chicken.
Lucile Waelchi
May 31, 2025I've made this recipe several times now, and it's always a hit. Thank you for sharing!
Dominique Mraz
May 29, 2025First time grilling a whole chicken and it was amazing! The instructions were clear and easy to follow.
Janet Bergnaum
May 26, 2025The brine made the chicken incredibly moist and flavorful. I'll never cook chicken any other way again!
Durward Turner
May 12, 2025The tips were super helpful, especially the one about making sure the grill grates are clean.
Filiberto Stracke
May 6, 2025I used a different barbecue sauce, and it still turned out amazing. This recipe is very versatile.
Tillman Stiedemann
May 4, 2025The chicken was cooked perfectly evenly, and the skin was so crispy. This is restaurant-quality!
Eliza Koepp
Apr 26, 2025My family loved the smoky paprika rub. It added just the right amount of heat and depth of flavor.
Elnora Harvey
Apr 20, 2025I was intimidated to try spatchcocking a chicken, but this recipe made it so simple and straightforward.