Grilled Spatchcock Chicken

Cook Time

60 - 90 mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Easy

Prep Time

30 mins

Servings

4


Ingredients


2 sticks Butter

2 Garlic Clove, Minced

squeezed 1/2 Lemon, Juice

One whole chicken, thawed and giblets removed

1 tsp Rosemary, Fresh

1 tsp Thyme

1 tbsp Champion Chicken Seasoning



Cooking Instructions


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 whole chicken, 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the chicken from the grill and allow it to rest for 10 minutes. Squeeze the lemons over the chicken before serving if desired.


Special Tools


  • 9x13 Baking Pan
  • Kitchen Shears
  • Sheet pan or jelly roll pan
  • Small Mixing Bowl
  • Temperature Probe
  • Tongs



Tips:


For a little bite of spice, fill your hopper with our Texas Mesquite Hardwood Pellets.