Some of the best summer memories happen around the grill. A casual dinner after a long day, a Saturday afternoon cookout, or an evening spent outdoors with family and friends often needs nothing more than good food and time together. Spatchcocked Grilled Chicken delivers both simplicity and flavor, making it a natural fit for backyard meals throughout the season. Flattening the bird before cooking helps it grill evenly while producing crisp skin and juicy meat, giving you a reliable option for outdoor dining that feels relaxed, satisfying, and easy to share.
Cooking a whole chicken on the grill offers a rewarding balance of flavor and practicality. The spatchcock method exposes more surface area to heat, allowing the skin to develop a golden finish and helping the meat cook evenly from edge to center. As the chicken grills, the open flame adds subtle smoky notes that complement its natural richness without overwhelming it. Each bite delivers tender texture and savory flavor that pairs easily with a wide range of seasonal sides.
Another benefit of this recipe is its versatility. Serve it alongside grilled vegetables, fresh salads, roasted potatoes, or market-fresh produce. Leftovers can be used to make sandwiches, wraps, or salads the next day, making this a smart choice for busy summer schedules. Since the cooking process remains straightforward, you can spend less time managing the grill and more time enjoying the company around you.
Outdoor cooking has always been about more than preparing a meal. It creates opportunities to enjoy fresh air, slow the pace of the day, and make the most of warm evenings outside. Recipes like Spatchcocked Grilled Chicken support that experience by keeping the preparation approachable while delivering dependable results. Whether you're planning a quiet family dinner or hosting a weekend cookout, the grill helps bring people together in a way that feels natural and welcoming.
You can explore our vast selection of products at www.alfrescobackyard.com or visit us in person at our large retail location in St. James, New York. Our team is committed to providing exceptional service and helping you find exactly what you need to enhance your outdoor living experience.
Serves 4
Spatchcocked Grilled Chicken Ingredients
- 1 tablespoon brown sugar
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 teaspoon freshly cracked black pepper
- 1 tablespoon + ½ teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 chicken, about 5 pounds, spatchcocked (see Notes)
- 10 fresh basil leaves
- ⅓ cup packed fresh cilantro leaves
- 4 green onions, roughly chopped
- 6 garlic cloves
- ¾ cup mayonnaise
- 2 tablespoons fresh lemon juice (from 2 lemons)
Spatchcocked Grilled Chicken Directions
- In a small bowl, combine the brown sugar, paprika, garlic powder, pepper, and 1 tablespoon of the salt.
- Pat the chicken dry using a paper towel. Rub the chicken with the spice mixture, completely coating its skin.
- Heat the grill over medium-high heat, 350-400°F (see Note 2)
- Once the grill is hot, brush the grates with the olive oil. Grill the chicken, skin-side down, over direct heat, until crispy and lightly charred, about 5 minutes. Reduce the heat to low (250-300°F), then flip the chicken and continue grilling until the skin is golden brown, the juices run clear, and the thickest part of the chicken reaches 165°F on an instant-read thermometer, about 45 minutes.
- Meanwhile, in the base of a blender or food processor, combine the basil, cilantro, green onions, garlic, mayonnaise, lemon juice, and the remaining ½ teaspoon of the salt. Blend on high until smooth, about 3 minutes.
- Transfer the chicken to a cutting board and let it rest for 10 minutes. Carve and serve family-style with the green garlic sauce on the side.
Notes:
- How to Spatchcock Chicken: Pat the chicken dry with paper towels. Place on a large cutting board, breast-side down, with the neck facing you. Using good-quality kitchen shears, hold the neck and cut along one side of the spine, separating it from the ribs. Be sure to cut as close to the spine as possible. Repeat on the other side of the spine. If you are having difficulty, rotate the bird so the tail faces you and cut from the other side. Flip the chicken breast-side up. Using the palms of your hands, press along the breastbone; you might hear a crack. This should flatten the chicken completely.
- If using a charcoal grill, move the chicken away from the direct heat while cooking to prevent it from drying out. This method may take longer than 45 minutes, so be sure to use a thermometer for doneness.
Taken from themodernproper.com
