Grilled Spatchcock Chicken
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
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- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 3.5-4 lb (1.6kg) whole chicken
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ teaspoon salt
Method
- Preheat your grill to 350°F/180°C.
- In a small bowl, combine all of the seasonings (cumin, smoked paprika, oregano, garlic powder, and salt).
- Spatchcock the chicken by cutting out the backbone using kitchen shears, and laying the chicken flat.
- Drizzle both sides with olive oil, and season with the seasoning that you prepared.
- Oil the grill to prevent the chicken from sticking.
- Place the chicken on the grill breast side down on direct heat, and grill for 6-8 minutes.
- Flip the chicken (if you flip it too soon, it might be stuck to the grill and this can tear the skin), and cook for 30-40 more minutes or until the internal temperature of the thickest part of the breast is at least 165°F/74°C.
- Pull off the grill, allow the chicken to rest for 10 minutes then carve and serve.