Spatchcock Grilled Chicken infuses a whole chicken with a zesty homemade Italian marinade before grilling it to delicious tender perfection! Only 10 minutes of hands-on prep work is needed!
Make it a meal! Serve this grilled chicken with my creamy Best Mashed Potatoes and easy-to-make Roasted Vegetables for a dinner the whole family will devour!
Spatchcock Grilled Chicken is bound to become a family favorite from the mouthwatering flavor that’s guaranteed in every bite of tender, juicy chicken! And it’ll certainly become your favorite too with how EASY it is to make from the spatchcock technique right down to the homemade marinade!
An easy recipe that everyone will love? There’s no reason not to make it!
What Is Spatchcock Chicken?
Spatchcock is actually just the technique used to split and flatten the chicken by removing the backbone to allow it to lay flat for a quicker cooking time. It’s a super easy process that I’ll walk you through!
Why I Love This Recipe!
- Easy Prep! From preparing the chicken to making the homemade marinade, it only takes 10 minutes to prep this recipe!
- Quicker Cook Time! Thanks to the spatchcock technique this chicken cooks quicker than if you were to roast the chicken in the oven!
- Non-alcoholic Version! If you want to leave the wine out, no problem! Just substitute it for part wine vinegar and chicken broth!
- Homemade Marinade! Not even your favorite store-bought marinade can beat the flavor of this homemade marinade!
Spatchcock Grilled Chicken is infused with a homemade Italian marinade that really packs the chicken full of incredible flavor! If you grow your own herbs then this marinade recipe is one you don’t want to miss since it’s loaded with a handful of different kinds!
To make this marinade you’ll need the following herbs:
- Fresh Parsley
- Basil Leaves
- Sage Leaves
Then just take those herbs and combine them with olive oil, red wine, garlic cloves, salt, onion powder, and cayenne pepper into a food processor to finish making the marinade! Of course, if you’re like me and don’t in fact grow your own herbs just stroll on down to the grocery store to grab what you need! Feel free to also just use dried herbs!
Then all that’s left is to marinate a 3-4lb whole chicken before grilling it!
How To Make Spatchcock Grilled Chicken
- Add all of the ingredients for the marinade into a food processor, mix until creamy.
- Place the chicken with the back up and use poultry scissors or sharp kitchen shears to cut and remove the backbone.
- Flip the chicken and press down on the breast to flatten it. Turn the legs and wings inside out.
- Stick long kebab sticks horizontally through the chicken, placing one lower underneath the bones of the legs and a higher one through the breast.
- Loosen the skin on the breast and place a spoonful of marinade under the skin. Spread the remaining marinade all over the outside of the chicken.
- Grill the chicken open side down for about 30 minutes then flip and cook for another 10 to 15 minutes. Chicken is done when an instant read thermometer inserted into the thickest part of the chicken reads an internal temperature of 165 degrees F.
Add dried herbs instead of the fresh ones, if you don´t have them. You can also add some sundried tomatoes and/or olives to the marinade, some fennel seeds are also amazing with this.
How To Store Leftovers
Leftovers can be stored in the fridge for up to 3 days, you can use the meat on sandwiches or in salads.
Can I make this ahead?
Yes, the chicken will be even more flavorful when the marinade gets a chance to infuse the meat longer. Keep it tightly covered in your fridge for up to one day.
Can I make more?
Yes, sure. If your bbq grill is big enough, place two chickens beside each other, otherwise, cook in batches or put one in the oven for around 45 minutes at 400°F.
Grilled Spatchcock Chicken is such a delicious, easy option when you’re staring at a whole chicken wondering how to serve it to your family! Try more of my popular chicken recipes when you’re looking for more tasty ways to cook up chicken!
- Bourbon Chicken (Better Than Takeout) – Tender chunks of chicken smothered in a homemade bourbon sauce!
- Garlic Chicken – Made with chicken, 40 cloves of garlic, olive oil, thyme, salt, and pepper for an easy dairy-free dinner recipe!
- Baked Cajun Chicken Skewers – Chicken marinated in zesty Cajun flavors, and then baked to perfection before being served with a creamy yogurt mint yogurt sauce!
- Salsa Chicken – Ready in just 45 minutes using only chicken, taco seasoning, salsa, and cheese!
- Lemon Chicken Thighs – Uses a traditional Chinese roasting technique while being basted throughout the cooking time with a homemade sauce!
👋 Let’s Connect!
If you’ve tried this recipe, please let me know how you liked it in the comments below and leave a review; I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos or join our Sugar & Soul Show-offs Community and share them there, where you can join our recipe challenges and win prizes!
Italian Seasoned Spatchcock Chicken
- 1 (3-4lb) whole chicken
- ¼ cup olive oil
- ¼ cup dry red wine1
- 3 garlic cloves minced
- ¼ cup fresh parsley around 8-10 stems
- 8-10 basil leaves
- 3 sage leaves
- 1 sprig thyme
- ½ sprig rosemary just the needles
- 2 teaspoons salt
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- Mix all ingredients for the marinade in a food processor until creamy.
- Place the chicken on a cutting board with the back up and use poultry scissors or a sharp knife to cut out the backbone and remove it.
- Flip the chicken over and press down on the breast to flatten it a bit. Turn the legs and the wings inside out
- Use some long kebab sticks or something similar and stick them horizontally through the chicken – the lower one underneath the bones of the legs and the higher one through the breast. This will help stabilize the chicken when moving it on the grill.
- Next, loosen the skin on the breast and the legs carefully so you don't rip it and distribute the marinade under the skin. Just put a spoonful and then press from the outside so it will spread evenly. Use remaining marinade outside and spread everywhere, don´t forget the places between the legs and the wings.2
- Place the chicken on a hot grill, open side down, and grill for around 25 to 30 minutes. Flip and cook for another 10 to 15 minutes until the internal temperature of the chicken reaches 165°F.3
- You can also use white wine or substitute with part wine vinegar and chicken broth if you want a non-alcoholic version
- It will taste better if you give it at least 1 hour to marinate – best overnight. So the salt and the flavors can truly infuse the meat.
- If you like the skin of your chicken very dark/roasted, turn it around a bit earlier
- Leftovers can be stored in the fridge for up to 3 days, you can use the meat on sandwiches or in salads.
- If your bbq grill is big enough, place two chickens beside each other, otherwise, cook in batches or put one into the oven for around 45 minutes at 400°F.
- The chicken will be even more flavorful when the marinade gets a chance to infuse the meat longer. Keep it tightly covered in your fridge for up to one day.
- Add dried herbs instead of the fresh ones, if you don´t have them.
- You can also add some sundried tomatoes and/or olives to the marinade, some fennel seeds are also amazing with this.
Did You Make This Recipe?
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