Grilled Spatchcocked Chicken

Grilled Spatchcocked Chicken

Spatchcocked Chicken is not only fun to say it’s fun to make! But just what exactly does that mean? Spatchcocking, also known as the butterfly method, is simply the act of splitting a chicken or any game bird so that it lays flat on the grill. Once you master this relatively easy but super impressive cutting technique you won’t want to cook your chicken any other way! Flat cooking in this manner allows the chicken to cook more evenly resulting in juicy and delicious legs, breasts AND thighs. You also get crispy skin and a chicken that’s full of flavor all in less time than traditional roasting methods. Who’s ready to learn a new skill?

Here’s all you’ll need: white wine, apricot preserves, stone-ground mustard, boiler/fryer chicken, salt and pepper.

Grilled Spatchcocked Chicken ingredients list #spatchcockedchicken #grilledchicken #grillrecipes #grilledspatchcockedchicken #howtospatchcockachicken How to spatchcock a chicken in four easy steps. 

Step 1.) Remove any neck parts and gizzards that may be inside the chicken. Save for a later use or discard. Rinse the chicken and pat it dry.

Step 2.) Remove the backbone. Using sharp kitchen shears, cut along one side of the backbone from neck to tail. Rotate the chicken and cut along the other side of the backbone this time from tail to neck. It’s easiest to keep the side that you’re cutting closest to your dominate hand. Discard the backbone or save for a later use.

Step 3.) Flip the chicken over so the inside is facing up. Using a large kitchen knife, notch each side of the breastbone. This will also make it easier to remove during carving.

The backbone is removed from a chicken with kitchen shears. #spatchcockedchicken #spatchcock #chickenrecipes #howtospatchcockachicken #chickenrecipes #wholechickenrecipes

Step 4.) Turn the chicken back over so that the breast side is facing up. Using the ball of your hand, firmly press down on the breast bone to flatten the chicken. Sprinkle generously with salt and pepper. And that’s it! You’ve spatchcocked a chicken. Of course you can also buy a chicken that’s already spatchcocked or have a butcher do this for you but we like to get hands on and DIY.Spatchcocked chicken laying flat on a cutting board. #spatchcockchicken #howtospatchcockachicken #grilledwholechicken #butterfliedchicken #chickendinnerrecipes

Ok so now that the heavy liftings done, we’re going to go easy on ya with a super simple glaze. Of course you can use your own rub, glaze, or sauce, but honestly this one is at the top of my list and it only takes 5 minutes to make! Add the white wine of your choice to a small sauce pan. We opted for a basic white cooking wine for this recipe but a nice Riesling or Sauvignon Blanc would be perfect! Heat on medium until the wine begins to boil. Cook for 3-4 minutes or until the wine is reduced by half. Stir in the apricot preserves and mustard. Set aside half for basting and the other half for dipping once the cooked chicken is ready to serve.

White wine, apricot preserves, and ground mustard mixed together in a small saucepan. #spatchcockedchicken #glazedchicken #chickenonthegrill #wholechickenrecipes #chickendinnerrecipes #healthydinnerrecipes #familydinnerrecipes

Now it’s time to prepare the grill. First lightly oil the grill grates with a cooking oil or spray to prevent sticking. Place the chicken on the grill grates skin side down over medium indirect heat. Grill covered for 10-15 minutes. Our grill cooks pretty HOT so we yanked it at 10.

Indirect heat simply means there is no heat source under the food. So your outside burners should be lit but the middle ones will be turned off. The effect is similar to roasting or baking in the oven. On a charcoal grill you would either place your coals on one side or into two equal piles on opposite sides on the grill leaving empty space in the middle.
Spatchcocked chicken placed skin side down on a gas grill #spatchcockedchicken #grilledchicken #grilledwholechicken #glazedchicken #grillingrecipes #dinnerrecipes

Turn the chicken over (so the skin side is up). Continue to grill over indirect medium heat until a meat thermometer reads 170°-175° in the thickest part of the thigh, about 30 minutes depending on the size of the bird. Brush the chicken occasionally with the glaze while its cooking.

Chicken placed skin side up on a grill over indirect medium heat. #griiledchicken #lowcarbdinner #healthydinnerrecipes #howtogrillachicken #wholechickenrecipes #spatchcockedchicken

Remove the chicken from the grill. Rest for 15 minutes before carving. During cooking all the wonderful juices in the meat rise to surface. Resting allows travel back inside the bird keeping everything juicy and moist. Transfer to a serving platter and serve with the reserved glaze. Now doesn’t that look amazing???

Pair with our Grilled Stuffed Zucchini and Peach Mango Caprese Salad for a fabulous meal!Grilled Spatchcocked Chicken by Happylifeblogspot.com #grilledspatchcockedchicken #spatchcock #spatchcocked #howtospatchcockachicken spatchcockedchicken #grilledchicken #howtogrillawholechicken #grillrecipes #dinnerrecipes #chickenrecipes #chickenonthegrill

Grilled Spatchcocked Chicken

September 24, 2020
: 6
: Medium

By:

Ingredients
  • 1 cup white wine or chicken broth
  • 1 cup apricot preserves
  • 1 tablespoon stone-ground mustard
  • 1 broiler/fryer chicken (3 to 4 pounds)
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
Directions
  • Step 1 Remove any neck parts and gizzards that may be inside the chicken. Save for a later use or discard. Rinse the chicken and pat it dry.
  • Step 2 Remove the backbone. Using sharp kitchen shears, cut along one side of the backbone from neck to tail. Rotate the chicken and cut along the other side of the backbone this time from tail to neck. Flip the chicken over so the inside is facing up. Using a large kitchen knife, notch each side of the breastbone.
  • Step 3 Turn the chicken back over so that the breast side is facing up. Using the ball of your hand, firmly press down on the breast bone to flatten the chicken. Sprinkle with salt and pepper.
  • Step 4 FOR THE GLAZE: Add white wine of your choice to a small sauce pan. Heat on medium until the wine begins to boil. Cook for 3-4 minutes or until the wine is reduced by half. Stir in the apricot preserves and mustard. Set aside half for basting.
  • Step 5 Oil the grill grates with a cooking oil or spray to prevent sticking. Place the chicken on the grill grates skin side down over medium indirect heat. Grill covered for 10-15 minutes.
  • Step 6 Turn the chicken over (so the skin side is up). Continue to grill over indirect medium heat until a meat thermometer reads 170°-175° in the thickest part of the thigh, about 30 minutes depending on the size of the bird. Brush the chicken occasionally with the glaze while its cooking.
  • Step 7 Remove the chicken from the grill. Rest for 15 minutes before carving. Transfer to a serving platter and serve with the reserved glaze. Enjoy!

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