Grilled Spatchcock Chicken with Garlic and Herbs
This grilled spatchcock chicken is marinated in olive oil, garlic, lemon juice, and herbs for maximum flavor and juicy results. Flattening the chicken helps it cook evenly on the grill, creating crispy skin and tender meat. This easy grilled whole chicken recipe is perfect for summer BBQs, family dinners, and flavorful outdoor cooking.
Equipment
- Grill (charcoal or gas)
- Aluminum foil
- Kitchen shears or sharp knife
- Cutting board
- Mixing bowl
- Tongs
Ingredients
- 1 whole chicken about 1.2–1.5 kg
- 3 tbsp olive oil
- 4 cloves garlic minced
- 2 tsp chili flakes
- 1,5 tsp salt or to taste
- 1 tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp cilantro chopped
- 1 tbsp parsley
- 1 tsp dried oregano or 1 tsp fresh
- Red chili slices for serving
- 1 Lemon for serving cut into wedges
Instructions
Prepare the Chicken (Spatchcock)
- Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone and remove it.
- Turn the chicken over and press firmly on the breastbone until it flattens.
- Pat the chicken dry with paper towels.
Marinate
- In a bowl, mix olive oil, garlic, chili flakes, salt, pepper, lemon juice, and herbs.
- Rub the marinade evenly over the chicken, making sure to coat both sides well.
- Cover and refrigerate for about 3 hours.
Prepare the Grill
- Preheat the grill to medium heat (about 180–200°C / 350–400°F).
- Place a piece of aluminum foil on the grill to prevent sticking and flare-ups.
Grill the Chicken
- Place the chicken skin-side up on the foil.
- Close the lid and grill for about 30 minutes.
- Turn the chicken and continue grilling for another 15–25 minutes, or until fully cooked. The internal temperature should reach 75°C (165°F) at the thickest part.
Rest and Serve
- Remove the chicken from the grill and let it rest for 5–10 minutes.
- Cut into portions and serve with lemon wedges.
Notes
- Spatchcocking helps the chicken cook faster and more evenly.
- For extra crispy skin, finish the chicken skin-side down for a few minutes at the end.
- You can grill directly on the grates if you prefer, but foil makes cleanup easier.
- This recipe also works well without chili if you prefer a milder flavor.
- You can use lemon or lime juice, depending on your preference.
- For a fresher taste, add some chopped cilantro to the marinade and reserve the rest for garnish.
- Serve with a side salad for a lighter meal, or add French fries or steamed rice for a more filling option.
- Let the chicken rest before cutting to keep it juicy.