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Herb-Infused Grilled Spatchcock Chicken

October 18, 2023 (Last Updated: October 19, 2023)
grilled spatchcock chicken on a serving platter

Succulent and aromatic, this herb-infused grilled spatchcock chicken has earned its place as my top choice for preparing a whole chicken.

The ease of its preparation is matched by the richness of flavors, yielding a moist and tender meat that’s irresistibly delicious.

This is a go-to recipe that fits just as nicely into the hustle and bustle of weeknight cooking as it does into the spread of a special gathering, showcasing its simple, unassuming versatility.

Why We Love This Chicken Recipe

It’s Easy to Make

Let’s be honest, nobody wants to spend hours in the kitchen after a long day, and that’s the beauty of this chicken – it’s just so easy to whip up. A bit of chopping, a quick mix of the marinade, and onto the grill it goes. It’s as simple as that!

And here’s a meal prep tip: rub the chicken with the marinade in the morning and let it soak up all those beautiful flavors throughout the day. When dinner time rolls around, it’s just a matter of grilling it up. One hour on the grill, time for you to do other things, and dinner is served!

Plus, this recipe gets some brownie points for keeping my kitchen free of smell and mess for one night.

It’s Light and Nutritious

We’re all trying to eat a bit healthier, right? Well, this chicken is both light and packed with goodness. You get all that wonderful flavor without feeling weighed down, and every bite is filled with the nutrients your body needs to feel its best.

Serve with a medley of roasted vegetables or a vibrant, green salad.

Bouquet of herbs

It’s Full of Flavor

Now, easy and healthy is great, but taste is king. And let me tell you, this chicken delivers. The herbs, the spices, and the grill work their magic to give you something that’s just a delight to eat. Every bite is a little celebration of flavor.

Don’t hold back on the herbs – be generous! They’re the secret weapon that turns great into extraordinary.

It’s Versatile

And can we talk about how this chicken just fits into any meal plan? Having a relaxed dinner at home? Check. Hosting a special get-together? Double-check. It’s that dish that you can turn to anytime, knowing it will hit the spot and please the crowd.

Plus, it’s a champ for meal prep. We love having the dark meat for dinner, then saving the breast for a knockout cold salad the next day. Think avocado, celery, pomegranate, microgreens, a sprinkle of herbs, and a dollop of homemade mayo – it’s the kind of easy meal you look forward to all day!

spatchcock chicken and lemons on a grill

Ingredients for Herb-Infused Grilled Spatchcock Chicken

  • A generous bouquet of fresh herbs (sage, rosemary, oregano, thyme), with sage taking center stage.
  • 1 tablespoon butter, at room temperature
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 4 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of one organic lemon
  • 1 pasture-raised chicken
Ingredients for spatchcock chicken marinade

How to Make Spatchcock Chicken on a Gas Grill

Preparing the Marinade

Begin by finely chopping the fresh herbs. In a bowl, blend the herbs with butter, olive oil, lemon juice, Dijon mustard, minced garlic, paprika, salt, black pepper, and lemon zest to create a rich, aromatic marinade.

fresh herbs on a cutting board
chicken marinade in a bowl

Spatchcocking and Marinating the Chicken

Use kitchen shears to make a cut along one side of the chicken’s spine. Turn the chicken breast side up and press firmly on the breast bone to flatten it. Removing the backbone entirely is an option, but I don’t do it. I leave it attached to one side. If I use the carcass to make a broth, it’s great to use that backbone that is already grilled and full of flavor.

Apply a tablespoon of the marinade to the inner side of the chicken. Flip the chicken so it is skin-side up. Starting at the top of the breast, gently separate the skin from the meat, being cautious to keep the skin attached at the sides and bottom, forming a pocket for the marinade.

Generously slather the marinade under the skin with your hands, ensuring it reaches into the thighs and legs. Reserve one tablespoon to rub over the surface of the skin. Allow the chicken to marinate in the refrigerator for at least 30 minutes; for an enhanced taste, leave it for a couple of hours or more.

raw spatchcock chicken
raw spatchcock chicken with marinade

Grilling the Chicken

Preheat the gas grill on high. Clean the grill grates with an onion half for added flavor before placing the chicken on it. Adjust the grill to medium heat.

Place the chicken skin side down and grill, covered, checking at around 3 minutes to ensure it doesn’t burn. Aim for a nice char, which should take approximately 5 minutes. Be mindful of flames that may arise.

Cooking to Perfection

Turn the chicken skin side up and grill for another 5 minutes. Switch off the burner directly under the chicken, adjusting the outer burner to medium-low. Grill covered until the thickest part of the breast registers at 165°F. If your grill’s burners are different, the idea is to slowly cook the chicken with indirect heat.

Regularly check the temperature after the initial 30 minutes, every 10 minutes or so, using an instant-read thermometer. The total cooking time should be around one hour. For an optional flavor boost and presentation elegance, grill lemon halves during the final 10 minutes of cooking.

spatchcock chicken on a grill

Resting and Serving

Transfer the cooked chicken to a tray and cover with foil. Allow a 10-minute rest period for the juices to settle.

Carve and enjoy! The dark meat is exceptionally succulent when eaten immediately, while the juicy, flavored breast meat makes an excellent base for a cold chicken salad the following day.

This chicken goes well with:

carves spatchcock chicken on a serving platter

We hope you love this herb-infused grilled spatchcock chicken as much as we do!

More healthy recipes using chicken

If you love chicken, check out our roundup: Plant Paradox Meals with Pasture-Raised Chicken.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Herb-Infused Grilled Spatchcock Chicken

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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By Claudia Curici, Health Coach Serves: 4-6
Prep Time: 30 minutes Cooking Time: 60 minutes

Succulent and aromatic, this herb-infused grilled spatchcock chicken has earned its place as my top choice for preparing a whole chicken. The ease of its preparation is matched by the richness of flavors, yielding a moist and tender meat that's irresistibly delicious.

Ingredients

  • A generous bouquet of fresh herbs (sage, rosemary, oregano, thyme), with sage taking center stage.
  • 1 tablespoon butter, at room temperature
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 4 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of one organic lemon
  • 1 pasture-raised chicken

Instructions

1

Begin by finely chopping the fresh herbs. In a bowl, blend the herbs with butter, olive oil, lemon juice, Dijon mustard, minced garlic, paprika, salt, black pepper, and lemon zest to create a rich, aromatic marinade.

2

Use kitchen shears to make a cut along one side of the chicken’s spine. Turn the chicken over and press firmly on the breastbone to flatten it.

3

Apply a tablespoon of the marinade to the inner side of the chicken. Flip the chicken so it is skin side up. Starting at the top of the breast, gently separate the skin from the meat, being cautious to keep the skin attached at the sides and bottom, forming a pocket for the marinade.

4

Generously slather the marinade under the skin with your hands, ensuring it reaches into the thighs and legs. Reserve one tablespoon to rub over the surface of the skin. Allow the chicken to marinate in the refrigerator for at least 30 minutes; for an enhanced taste, leave it for a couple of hours or more.

5

Preheat the gas grill on high. Clean the grill grates with an onion half for added flavor before placing the chicken on it. Adjust the grill to medium heat.

6

Place the chicken skin side down and grill, covered, checking at around 3 minutes to ensure it doesn't burn. Aim for a nice char, which should take approximately 5 minutes. Be mindful of flames that may arise.

7

Turn the chicken skin side up and grill for another 5 minutes. Switch off the burner directly under the chicken, adjusting the outer burner to medium-low. Grill covered until the thickest part of the breast registers at 165°F. Regularly check the temperature after the initial 30 minutes, every 10 minutes or so. The total cooking time should be around one hour.

8

For an optional flavor boost and presentation elegance, grill lemon halves during the final 10 minutes of cooking.

9

Transfer the cooked chicken to a tray and drape with foil. Allow a 10-minute rest period for the juices to settle.

10

Carve and enjoy! The dark meat is exceptionally succulent when eaten immediately, while the juicy, flavored breast meat makes an excellent base for a cold chicken salad the following day.

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2 Comments

  • Reply
    Randi Steckler
    April 23, 2024 at 5:14 am

    I made this chicken last night and it was fantastic- juicy and full of flavor ! I’ve made several recipes of yours and they are consistently good. Thanks so much for sharing.

    • Reply
      Claudia
      April 23, 2024 at 10:50 am

      Thank you so much, Randi! I really appreciate your feedback, and I’m so happy you love my creations <3. -Claudia

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