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grilled spatchcock chicken on a serving platter

Herb-Infused Grilled Spatchcock Chicken

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Description

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.