Description
A straightforward method for grilling a whole chicken by removing the backbone for even cooking and crispier skin.
Ingredients
Scale
- 1 whole chicken (about 4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Place the chicken breast-side down on a cutting board.
- Use strong kitchen shears to cut along both sides of the backbone, removing it completely.
- Flip the chicken over and press firmly on the breastbone until it lies flat.
- Rub the chicken all over with olive oil.
- In a small bowl, mix salt, pepper, paprika, and garlic powder. Sprinkle this mixture evenly over the entire chicken.
- Preheat your grill to medium-high heat (about 375-400°F).
- Place the chicken skin-side down on the cooler side of the grill (indirect heat). Close the lid.
- Grill for 30 minutes, then flip the chicken to skin-side up.
- Continue grilling for another 20-30 minutes, moving it to direct heat for the last 5 minutes if the skin needs more browning.
- Check the internal temperature with a meat thermometer; it should read 165°F in the thickest part of the thigh.
- Remove the chicken from the grill and let it rest for 10 minutes before carving.
Notes
- Save the removed backbone to use for making chicken stock later.
- For extra flavor, you can stuff lemon halves and herb sprigs into the cavity before grilling.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 oz cooked meat
- Calories: 250
- Sugar: 0
- Sodium: 350
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 34
- Cholesterol: 100
Keywords: spatchcock, grilled chicken, whole chicken, backyard grilling, easy chicken recipe