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Crispy Spatchcock Chicken Grill Recipe Easy Juicy Perfect Dinner

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A quick and easy grilled spatchcock chicken recipe that delivers crispy skin and juicy meat, perfect for family dinners and gatherings.

Ingredients

  • Whole chicken (about 3.5 to 4 lbs / 1.6 to 1.8 kg), fresh or thawed, preferably organic or free-range
  • Olive oil (3 tablespoons), extra virgin
  • Garlic powder (1 teaspoon)
  • Smoked paprika (1 tablespoon)
  • Sea salt (1.5 teaspoons), Maldon flakes recommended
  • Freshly ground black pepper (1 teaspoon)
  • Dried thyme (1 teaspoon)
  • Lemon zest (from 1 lemon)
  • Optional: Fresh rosemary or parsley (1 tablespoon, chopped)

Instructions

  1. Prep the chicken (10 minutes): Place the chicken breast-side down on a large cutting board. Use kitchen shears or a sharp knife to cut along both sides of the backbone. Remove the backbone completely and save it for stock if you like. Flip the chicken over and press down firmly on the breastbone to flatten the bird. It should lay flat.
  2. Season the chicken (5 minutes): Pat the chicken dry with paper towels to ensure crispy skin. Drizzle olive oil all over, then sprinkle garlic powder, smoked paprika, sea salt, black pepper, thyme, and lemon zest evenly over the chicken. Rub seasonings gently into the skin and under it where possible.
  3. Preheat the grill (10 minutes): Set up your grill for two-zone cooking. For charcoal, bank the coals to one side; for gas, turn one burner to medium-high and leave the other off. Aim for a grill temperature around 375°F (190°C).
  4. Start grilling (15 minutes): Place the chicken skin-side down over direct heat (the hot side). Grill for about 10-15 minutes until the skin is golden and crispy. Watch carefully to avoid flare-ups from dripping fat. Use tongs to move chicken if flames get too high.
  5. Finish cooking (20-25 minutes): Move the chicken to indirect heat, skin-side up. Close the lid and cook until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 20-25 minutes. Check with an instant-read thermometer to avoid overcooking.
  6. Rest the chicken (10 minutes): Remove the chicken from the grill and tent loosely with foil. Let it rest to allow juices to redistribute for juicy perfection.
  7. Serve: Carve the chicken into portions and garnish with fresh herbs if desired.

Notes

Pat the chicken dry before seasoning to ensure crispy skin. Use two-zone heat on the grill: direct heat to crisp skin, indirect heat to finish cooking. Press the chicken flat to cook evenly and faster. Use an instant-read thermometer to check for doneness at 165°F (74°C). Let the chicken rest for 10 minutes after grilling for juicy meat. Avoid flare-ups by moving the chicken if flames get too high. For oven roasting, cook at 425°F (220°C) for 45-50 minutes on a wire rack.

Nutrition

Keywords: spatchcock chicken, grilled chicken, crispy chicken, easy dinner, backyard barbecue, juicy chicken, smoky chicken, quick chicken recipe

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