Fire-Grilled Spatchcocked Chicken

  • Cooking Time: 45 minutes to 1 hour 15 minutes at 375°F
  • Serving: 4-6
  • Difficulty: Medium

Ingredients:

  • 1 whole chicken (4–5 lbs), spatchcocked
  • 2 tbsp olive oil or melted butter
  • 1 tbsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme or rosemary
  • Juice of ½ lemon (optional for brightness)

Estimated Nutrition (Per Serving – 1/6 of chicken)

  • Calories: ~360 kcal
  • Protein: ~32g
  • Fat: ~24g
  • Saturated Fat: ~7g
  • Carbs: ~1g
  • Sugars: ~0g
  • Sodium: ~ 550mg

Note: Varies depending on skin, fat content, and seasoning used.

How to Spatchcock a Chicken:

  1. Flip the chicken breast-side down.

  2. Use sharp kitchen shears to cut out the backbone on both sides.

  3. Flip it over and press down on the breastbone to flatten.

 Instructions:

1. Preheat Your Pellet Grill:

  • Set to 375°F using apple, hickory, or pecan pellets for rich flavor.

2. Season the Chicken:

  • Pat the chicken dry.

  • Rub with olive oil or melted butter.

  • Mix all seasonings and apply generously over and under the skin.

  • Let rest in the fridge for 30–60 minutes uncovered (optional, helps dry out skin for crispiness).

3. Grill the Chicken:

  • Place the chicken skin-side up directly on the grill grates or on a grill-safe pan or tray.

  • Grill at 375°F for 45–75 minutes, depending on size.

  • Internal temperature should reach 160–165°F in the breast and 170–175°F in the thigh.

4. Rest & Serve:

  • Let chicken rest for 10–15 minutes before slicing.

  • Carve and serve with grilled veggies, potatoes, or salad.

Pro Tips:

  • For extra crispy skin, finish with a few minutes at 425°F or under a broiler if needed.

  • Pair with chimichurri, garlic herb butter, or smoked salsa verde.

  • Great leftovers for tacos, salads, or sandwiches!