Juicy Grilled Spatchcock Chicken with Herb Marinade
If you want juicy chicken with irresistibly crispy skin, spatchcocking is the way to go. The flattened bird roasts quickly and evenly, making it perfect for an easy weeknight dinner. A quick dry brine overnight helps the skin crisp up beautifully as it cooks.
Servings: 8 servings
Calories: 215kcal
Equipment
Paper towels
Ingredients
- 1 6-7 lb spatchcock chicken, see instructions below
For the Dry Rub
- 3 Tbsp Kosher salt
- 3 Tbsp brown sugar
- 2 Tbsp sweet paprika
- ½ tsp cayenne pepper
For the Sauce
- 1 cup basil leaves
- ¼ cup sun dried tomato halves
- ¼ cup chives or scallions, thinly sliced
- ¼ cup dill
- 1 lemon, zested, about 2 tsp
- 1 large clove garlic
- ½ tsp Kosher salt
- ½- ¾ cup extra virgin olive oil
Instructions
- Mix the spices. In a small bowl, combine 3 Tbsp Kosher salt, 3 Tbsp brown sugar, 2 Tbsp paprika, and ½ tsp cayenne pepper, then whisk to combine.
- Dry brine the chicken. Place spatchcocked chicken on a rimmed baking sheet, then pat dry with paper towels. Rub spice blend on all sides of the bird, making sure to cover every bit of skin. Let sit uncovered in a refrigerator overnight, or about 8 hours.
- Make the herb sauce. Combine 1 cup basil leaves, ¼ cup sun dried tomatoes, ¼ cup chives, ¼ cup fresh dill, 2 tsp lemon zest, 1 garlic clove, and ½ tsp Kosher salt in a food processor fitted with blade attachment. Pulse until finely chopped. With the motor running, slowly drizzle in ½-¾ cup olive oil until mostly smooth. I like a little texture in mine, but you can absolutely purée the sauce if you prefer.
- Preheat the grill. We're using indirect cooking for most of our cook time. Preheat grill over medium-high heat so that 1 (or 2) grate(s) will have direct heat, while remaining grates are turned off. Tip: you need a space as large as the spatchcocked chicken to have NO DIRECT HEAT underneath.
- Grill the chicken. When hot, add chicken skin-side down over direct heat for 5 minutes, then flip and move to indirect heat. Chicken will cook for 30-40 minutes, or until an internal temperature of 165F is reached. Allow chicken to cool for 5-10 minutes before cutting. Carve chicken and serve immediately with sauce on the side for serving.
Notes
- Dry rub: Can be made well in advance and stored like any spice blend — it will keep for months as long as your spices are fresh.
- Sauce: Prepare 1–2 days ahead and refrigerate until needed. If the oil firms up, let it sit at room temperature for about 20 minutes, then stir before serving.
- Spatchcocking chicken: The easiest route? Ask your butcher to remove the backbone.
- If doing it yourself:
- Place the chicken breast-side down. Using kitchen shears, cut along both sides of the backbone from tail to neck and remove it (save for stock!).
- Open the bird like a book, flip it over, then press firmly on each side of the breastbone until you hear a crack and the chicken lays flat.
- If doing it yourself:
Nutrition
Calories: 215kcal | Carbohydrates: 9g | Protein: 6g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 2793mg | Potassium: 253mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1308IU | Vitamin C: 11mg | Calcium: 28mg | Iron: 1mg
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