Spatchcocked Grilled Chicken
- 20m Prep Time
- 40m Cook Time
- 1h 0mReady In
A spatchcocked chicken is grilled at high heat for juicy, evenly cooked meat. The dry rub of coriander, marjoram, and sage adds savory flavor. This failproof method prevents overcooking.
Ingredients
- 1 roaster chicken
- 1 tbsp kosher salt
- 1 1/2 tsp coarse ground black pepper
- 1 tsp ground coriander
- 1 tsp marjoram
- 1/2 tsp dried sage
- 1 tbsp extra-virgin olive oil
Nutrition (per serving, estimated)
Estimated based off 3 of 7 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 32.7 mg
- Iron: 1.22 mg
- Magnesium: 7.42 mg
- Phosphorus: 6.69 mg
- Potassium: 43.4 mg
- Zinc: 0.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 roaster chicken
- 1 tbsp kosher salt
- 1 1/2 tsp coarse ground black pepper
- 1 tsp ground coriander
- 1 tsp marjoram
- 1/2 tsp dried sage
- 1 tbsp extra-virgin olive oil
Let's Cook
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Step 1.
Using a sharp boning knife or strong kitchen shears, cut along both sides of the chicken's backbone to remove it. Flip the chicken breast side up and press down firmly on the breastbone to flatten it. Pat the chicken dry on both sides with paper towels.
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Step 2.
In a small bowl, mix together 1 tablespoon kosher salt, 1½ teaspoons coarse ground black pepper, 1 teaspoon ground coriander, 1 teaspoon marjoram, and ½ teaspoon dried sage to form a dry rub.
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Step 3.
Coat the chicken with 1 tablespoon extra-virgin olive oil, using about 1½ teaspoons per side. Liberally apply the dry rub all over the chicken. Place the chicken on a baking sheet and refrigerate uncovered for at least 4 hours, ideally overnight.
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Step 4.
Prepare the grill for direct and indirect cooking zones, aiming for medium-high heat (about 400°F).
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Step 5.
Place the chicken over direct heat, breast side down, and cover the grill. Sear for 5 to 8 minutes, watching for flare-ups. Flip the chicken breast side up, cover, and cook for 10 minutes.
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Step 6.
Move the chicken to indirect heat, cover, and cook until the internal temperature reaches 160°F in the breast and at least 165°F in the thigh, about 20 to 30 minutes more. Use an instant-read thermometer to check, avoiding bone. Let the chicken rest for 5 to 10 minutes before carving.