Grilled Spatchcock Chicken
This is my grilled spatchcock chicken recipe. And I love it for two reasons. First, the chicken is tender, including the breast, and the onion, tomato, and spice marinade flavor is in every bite. The crispy skin not only makes the chicken look gorgeous, but it also adds to the flavor. The second reason is that I thought it would be a difficult recipe to make at home, but it was so simple that I couldn’t believe it when I first made it.
The thing is, I’m a big fan of grilled spatchcock chicken, and we never made it at home; we bought it from Lebanese or Egyptian restaurants because we didn’t have a grill when I was much younger. There’s something magical about the smell of charcoal and the spices on the chicken; it is a flavor you can’t mimic at home, or at least that is what I thought then.
If you love chicken recipes, check out my classic Middle Eastern grilled chicken skewers or my easy shish tawook recipe.
How to Spatchcock Chicken (I do it differently)
If you read my recipe, you will notice my chicken is cut like a butterfly, but instead of removing the backbone, I left it in and cut the chicken breast instead. Butterflying the chicken helps it cook evenly; that’s why the chicken breast doesn’t get dry. However, one person in my family loves the backbone when cooked this way, so I don’t cut it off.
Ingredients You’ll Need
- Whole chicken: Use a skin-on, bone-in chicken weighing approximately 1,200 grams (2.65 lb). This is the size I used for the cooking times in the recipe.
- Tomatoes: Remove the seeds before blending the tomatoes with the onion. I’ve found that the seeds can add a slight bitterness to the marinade when cooked.
- Onion: It gives that exceptional aroma when any meat is grilled.
- Tomato paste: Adds flavor and color to the chicken.
- Spices: These earthy, warm spices aren’t spicy, but together they give this chicken dish its unique restaurant-style flavor.
You’ll find the complete ingredient quantities in the recipe card below.
How to Make Grilled Spatchcock Chicken
Prepare and flatten the chicken: Place the chicken breast-side up on a stable cutting board. Carefully cut through the center of the breastbone to open the chicken, keeping the backbone intact. Spread the two sides apart and flatten the chicken as much as possible. Keep the chicken in one piece, with the legs and wings attached.
Prepare the marinade: Cut the onion into quarters and blend it with the deseeded tomatoes until smooth. Strain it to get a smooth mixture. In a large bowl, combine the onion-and-tomato puree with the spices. Mix well. Set aside 1/3 cup of the mixture and refrigerate. We will brush the chicken with it while it’s cooking.
Marinate the chicken: Add the remaining marinade to the chicken and rub for two minutes. Cover the bowl and refrigerate for two hours.
Preheat the oven and prepare the Chicken for cooking: Preheat the oven to 200C/392F. Place the chicken on a grilling basket over a baking sheet lined with aluminum foil. Pour ¼ cup of water onto the baking sheet.
Cook the chicken: Place the chicken on the middle oven rack and cook for 11 minutes. Brush with some of the reserved marinade, flip, and brush the other side.
Cook for another 11 minutes, then brush and turn the chicken again. Continue cooking for approximately 10 minutes more.
These times are a guide based on the original method. Actual cooking time depends on the chicken’s weight and your oven.
Check for doneness: Insert an instant-read food thermometer into the thickest part of the breast and thigh, avoiding the bone. Both should reach at least 165°F (74°C). If the chicken hasn’t reached that temperature, continue cooking and check again.
Remove Chicken from the rack and let it rest: Carefully remove the chicken from the rack. If the skin sticks, gently loosen it with a thin spatula rather than pulling the chicken away. Allow the chicken to rest briefly before serving
Optional Charcoal-Smoked Flavor
A traditional way to add smoky flavor to chicken in many Arab kitchens is to use a small piece of hot charcoal with a little oil or ghee. The smoke gives the cooked chicken an aroma similar to charcoal grilling.
This step is optional. Burning charcoal produces carbon monoxide, even when the piece is small, so if you want to do this step, make sure the space you work in is well-ventilated.
Tips for Making Spatchcock Chicken
- A larger chicken will generally take longer to cook. Follow the recipe’s recommended weight and use a thermometer to check doneness.
- Keep the reserved marinade separate. Set aside the brushing portion before adding the raw chicken to the remaining marinade.
- Use an oven-safe rack. Raising the chicken above the baking sheet lets hot air circulate around it.
- Check both breast and thigh. Cooking times are estimates. The chicken is ready when both areas reach at least 165°F (74°C).
- If the chicken sticks to the rack, loosen it gently before lifting.
What to Serve With Spatchcock Chicken
I like serving this chicken with toum (garlic sauce), warm pita bread, or Egyptian rice.
How to Store and Reheat Leftovers
Store the leftovers in an airtight container and refrigerate for 3–4 days.
To freeze, store cooled chicken in a freezer-safe airtight container or wrap it tightly to prevent freezer burn. For best quality, use within three months.
Grilled Spatchcock Chicken
Ingredients
- 1200 grams chicken with bones and skin
- 2 medium tomatoes deseeded
- 1 large onion
THE SPICES AND OTHER INGREDIENTS
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- ½ teaspoon dry thyme
- ½ teaspoon paprika powder
- ½ teaspoon garlic powder
- 2 teaspoons tomato paste
- 2 tablespoons cooking oil
Instructions
- Cut the chicken in half from the breast side. Carefully cut through the center of the breastbone to open the chicken, keeping the backbone intact. Spread the two sides apart and flatten the chicken as much as possible.
- Cut the onion in quarters and add it with the deseeded tomatoes to a blender, blend until smooth.
- In a large bowl, add the onion and tomato puree, and the rest of ingredients except the chicken. Mix well. Take 1/3 cup from this mixture and refrigerate until you are ready to cook the chicken. We will brush the chicken with it later.
- Add the chicken to the remaining marinade and rub for two minutes, cover the bowl and refrigerate for two hours.
- Preheat the oven to 200C/392F.
- Place the chicken on a grilling basket over a baking sheet lined with aluminum foil. Pour ¼ cup of water onto the baking sheet.
- Place the chicken on the middle oven rack and cook for 11 minutes. Brush with some of the reserved marinade, flip, and brush the other side. Cook for another 11 minutes, then brush and turn the chicken again. Continue cooking for approximately 10 minutes more.
- Insert an instant-read food thermometer into the thickest part of the breast and thigh, avoiding the bone. Both should reach at least 165°F (74°C). if not continue cooking for a few more minutes.
- The chicken might stick a little to the rack. Using a butter knife gently try to pull the chicken skin form the rack.
GIVING THE GRILL EFFECT (Optional, and please be extra careful)
- Place a small piece of charcoal over the flame on the stovetop for 5 minutes. In a big pan add the cooked chicken and then place the lit charcoal in a aluminum foil formed into a small bowl. Pour a tablespoon of cooking oil or ghee over the lit charcoal.
- When it releases the smoke cover the pan with aluminum foil, or with its lid if it has one. Keep it covered for two to three minutes. Uncover and remove the charcoal.
- Carefully place the charcoal under running water to put it off.
- Serve the chicken with toum (garlic sauce), mashed potatoes, pita bread, or Egyptian rice!
Notes
- A larger chicken will generally take longer to cook. Follow the recipe’s recommended weight and use a thermometer to check doneness.
- Keep the reserved marinade separate. Set aside the brushing portion before adding the raw chicken to the remaining marinade.
- Use an oven-safe rack. Raising the chicken above the baking sheet lets hot air circulate around it.
- Check both breast and thigh. Cooking times are estimates. The chicken is ready when both areas reach at least 165°F (74°C).
- If the chicken sticks to the rack, loosen it gently before lifting.
