Looking to switch up your stand-by grilled chicken recipe? Look no further than this delicious Grilled Spatchcocked Chicken! Make a tender and juicy spatchcock chicken on the grill with little effort. Master a new technique and add this one to your grilled chicken recipe book!
Why spatchcock a chicken? Because it will cook more evenly. Typically, with a
the breast can cook faster than the thighs, which can result in dry breast meat. Spatchcocking helps the different chicken parts cook evenly throughout the cooking process.
- On a flat work surface, place the chicken breast-side down. Using the kitchen shears, cut out the spine and discard. Flip the chicken over so that it is breast-side up and press down on the chicken to break the breastbone.
- In a medium sized bowl, add 2 sticks of softened butter, garlic, rosemary, thyme, fresh lemon juice, and 1 tbsp Champion Chicken Seasoning. Mix together well, set aside.
- Place the chicken onto a sheet pan or jelly roll pan. Generously coat the chicken in the butter mixture, then season the chicken with Champion Chicken. Place the meat in the refrigerator for 1 hour to marinate if you choose.
Once the chicken has finished marinating, remove it from the refrigerator. Fire up your Louisiana Grill and set the temperature to 350°F. If you’re using a gas or charcoal grill, set it up for medium heat.
- Insert a temperature probe if you choose, into the thickest part of the chicken and place it breast-side down on the grill. Grill for 60-90 flipping the spatchcocked chicken once, or until the internal temperature of the chicken reaches 180°F and the chicken is golden brown.
- Remove the chicken from the grill and allow it to rest for 10 minutes. Squeeze the lemons over the chicken before serving if desired.