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Italian Seasoned Spatchcock Chicken


Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Marinating Time 1 hour
Total Time 1 hour 55 minutes
Servings 4 people
Close up photo of a white platter with a broken down grilled chicken on it.

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!

Ingredients  

  • 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

Instructions

  • 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

Notes

  1. You can also use white wine or substitute with part wine vinegar and chicken broth if you want a non-alcoholic version
  2. 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.
  3. If you like the skin of your chicken very dark/roasted, turn it around a bit earlier
  4. Leftovers can be stored in the fridge for up to 3 days, you can use the meat on sandwiches or in salads.
  5. 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.
  6. 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.
  7. Variations:
    • 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.
 

Nutrition

Calories: 140kcal | Carbohydrates: 2g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 1mg | Sodium: 1166mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 475IU | Vitamin C: 7mg | Calcium: 15mg | Iron: 1mg

Find it online: www.sugarandsoul.co/spatchcock-grilled-chicken/