This grilled spatchcock chicken recipe will give you the best grilled chicken, featuring a cooking method that involves cutting out the chicken so that it lays flat and cooks evenly. You’ll end up with crispier skin and a tastier chicken with a tip to give it a smoky flavor!
Spatchcock chicken involves a special cooking technique that makes all the difference. I’ll show you exactly how to cut the chicken in the video so that you can properly flatten it and get a delicious, evenly cooked chicken that’s perfectly crisp on the outside and mind blowing juicy meat inside.
Read on to learn how to make this grilled spatchcock chicken recipe at home!
❤️ WHY YOU’LL LOVE THIS RECIPE
- Easy to make: This grilled spatchcock chicken recipe is surprisingly simple. With a whole chicken and a few basic spices, you can create a delicious meal with minimal effort. The step-by-step instructions make it easy to follow, even for beginners.
- Family-favorite: This recipe is a guaranteed hit with the whole family. The blend of spices, combined with the juicy, tender chicken, makes it a meal everyone will love. Plus, the recipe includes tips for adding a grilled effect, making it a standout dish for family dinners.
- Versatile: This grilled spatchcock chicken recipe is incredibly versatile! You can adjust the spices to suit your taste, or serve it with a variety of sides like mashed potatoes, pita bread, or Egyptian rice.
More details about the ingredients and measurements are in the recipe card below!
- Whole Chicken with Bones and Skin: This is the star of our dish. The bones and skin add flavor and texture to the chicken. Marinating it in water and lemon can enhance its tenderness and remove any unwanted odors.
- Medium Tomatoes: Deseeded tomatoes contribute to the marinade, giving a touch of freshness to the chicken.
- Large Onion: This ingredient adds a sweet and savory note to the marinade, enhancing the overall flavor of the chicken.
- Tomato Paste: This ingredient adds a sweet and tangy flavor, while also helping to bind the spices and make a delicious marinade.
🔪 HOW TO MAKE GRILLED SPATCHCOCK CHICKEN
Prepare Chicken: Start by cutting the chicken in half from the breast side. If you're unsure of how to do this, follow a video tutorial for guidance. Once the chicken is cut, let it sit for an hour in a simple brine to guarantee tenderness and to remove any odors. However, this step can be skipped if the chicken is fresh and odor-free.
Prepare Marinade: Cut the onion into quarters and blend together with the 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 ⅓ cup of this mixture and refrigerate until you are ready to cook the chicken.
Marinate Chicken: Add the remaining marinade to the chicken and rub for two minutes. Cover the bowl and refrigerate for two hours.
Preheat Oven and Prepare Chicken for Cooking: Preheat the oven to 200C/329F. 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 Chicken: Cook the chicken on the middle shelf of the oven for 11 minutes with the chicken breast up. Brush the chicken breast, flip it, and brush the side facing you. Continue cooking for 11 minutes. Brush the side facing you, flip the chicken again, and brush the breast. Continue cooking for an additional 10 minutes.
Check Chicken: The chicken should be ready if you're using a 2 lbs or 1200 grams chicken. To confirm, insert a butter knife into the breast and thigh. If it goes in smoothly and no blood comes out, or if the internal temperature of the chicken is 165 degrees, the chicken is done.
Remove Chicken from the Rack: The chicken might stick a little to the rack. Use a butter knife to gently pull the chicken skin from the rack.
Giving a Smoky Flavor (Optional)
Charcoal Smoking: Place a small piece of charcoal over the flame on the stovetop for 5 minutes. In a big pan, add the cooked chicken. Place the lit charcoal in a small bowl made of aluminum foil. Pour a tablespoon of cooking oil or ghee over the lit charcoal.
Smoke the Chicken: When the charcoal releases smoke, cover the pan with aluminum foil or a lid if it has one. Keep it covered for two to three minutes. Uncover and remove the charcoal. Be sure to carefully place the charcoal under running water to extinguish it.
Serve the Chicken: Serve the chicken with toum (garlic sauce), mashed potatoes, pita bread, or Egyptian rice. Enjoy your delicious grilled spatchcock chicken!
👩🏽🍳 PRO TIPS
- Prep the chicken properly: Start by cutting the chicken in half from the breast side. This technique, known as spatchcocking, allows the chicken to cook evenly and more quickly on the grill.
- Marinate for maximum flavor: To infuse the chicken with robust flavors, marinate it in a mixture of pureed onion, tomato, and various spices like cumin, coriander, and paprika. Make sure to refrigerate the chicken for two hours after marinating.
- Preheat the oven: Before placing the chicken in the oven, preheat it to 200C/329F. This helps guarantee that the chicken starts cooking immediately and helps achieve a crispy skin.
- Use a grilling rack: Cook the chicken on a reversible grilling rack or a grilling basket like the one in the video over a baking sheet lined with aluminum foil. This allows the heat to circulate around the chicken, leading to even cooking and a crispy exterior.
- Check for doneness: To guarantee that your chicken is fully cooked, insert a butter knife in the breast and thigh. If it goes in smoothly and no blood comes out, or if the internal temperature of the chicken is 165 degrees, it is done.
- Give it a grill effect (optional): For an added smoky flavor, you can place a lit piece of charcoal in a foil bowl, pour a tablespoon of cooking oil over it, and let the smoke envelop the chicken for a few minutes. Make sure to handle the charcoal safely.
- Make it tangy: If you enjoy a bit of tang in your chicken, add the juice of one lemon to the marinade. The acidity of the lemon will not only tenderize the chicken but also give it a refreshing citrus twist.
- Add some sweetness: If you like a balance of sweet and savory, add a tablespoon of honey to the marinade. The honey will caramelize during cooking, adding a subtle sweetness that contrasts beautifully with the savory spices.
- Make it spicy: If you love spicy food, add a teaspoon of crushed red pepper flakes to the marinade. This will give your grilled spatchcock chicken a nice heat that spices lovers will definitely enjoy.
🍽️ HOW TO SERVE
- Enjoy the grilled spatchcock chicken with a side of mashed potatoes and a generous drizzle of gravy for a hearty dinner. The creaminess of the potatoes perfectly compliments the smoky, savory chicken.
- For a refreshing meal, serve the chicken over a crisp green salad sprinkled with feta cheese. The contrast of textures and flavors is guaranteed to impress.
- Pair this grilled chicken with a side of steamed vegetables like broccoli and carrots for a healthy, balanced meal. The simplicity of the veggies will let the chicken's robust flavors shine.
- Wrap the chicken in warm pita bread, add a dollop of garlic sauce, and you've got a delicious, easy-to-eat sandwich. This makes for a great lunch or quick dinner option.
- Try serving your grilled chicken with Egyptian rice for an authentic Middle Eastern feast. The fragrant rice adds an extra layer of flavor and texture to the meal.
- For a twist on traditional barbeque, serve the grilled spatchcock chicken with corn on the cob and flvorful coleslaw. The sweet corn and tangy coleslaw provide a perfect contrast to the savory chicken.
💬 FREQUENTLY ASKED QUESTIONS
For this recipe, a whole chicken with bones and skin weighing about 1200 grams or 2 lbs is ideal. This size will guarantee that the chicken cooks evenly and thoroughly in the suggested cooking time. If you want to use a bigger bird the cooking time will be a little longer.
Yes, you can. Marinating the chicken in salt and lemon is a method used to tenderize the chicken and remove any bad odor. If your chicken is fresh and odorless, or if you plan to marinate the chicken in the tomato and spices marinade overnight, you can skip this step.
The chicken is done when a butter knife inserted in the breast and thigh goes in smoothly and no blood comes out. Alternatively, you can use a food thermometer to check if the internal temperature of the chicken is 165 degrees.
The grill effect is optional but it gives the chicken a nice smokey flavor. However, be very careful when handling lit charcoal.
Cutting the chicken in half from the breast side allows it to lay flat on the grill rack, which promotes even cooking and guarantees that the chicken cooks thoroughly in the suggested time.
Yes, you can. However, dried spices are usually more potent than fresh ones, so you may need to adjust the quantity accordingly. Remember to finely chop or grind fresh spices before adding them to the marinade.
Refrigerate: After cooling the grilled spatchcock chicken, you can store it in the fridge in an airtight container. It will last up to 3-4 days.
Reheat Instructions: To reheat your leftover grilled spatchcock chicken, use an oven set at a low temperature or reheat it on the stovetop over medium heat. This will help retain its juiciness and prevent it from drying out.
Freezing: If you choose to freeze it, make sure it is tightly wrapped and sealed in an airtight container. It can be stored this way for up to 3 months.
📣 MORE CHICKEN RECIPES YOU'LL LIKE
⭐ PLEASE RATE AND REVIEW
If you have tried this recipe and liked it, please give it a 5-star rating and leave a comment below with your experience!
Grilled Spatchcock Chicken
- 1200 gram 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 thyme dry
- ½ teaspoon paprika powder
- ½ teaspoon garlic powder
- 2 teaspoon tomato paste
- 2 tablespoon cooking oil
- Cut the chicken in half from the breast side. Please follow the video to learn how to cut the chicken.
- It is best to place the chicken for an hour to add tenderness to the chicken and get rid of any smell. You can skip this step if your chicken is fresh and has no odor.
- Cut the onion in quarters and add it with the 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 ⅓ cup from this mixture and refrigerate until you are ready to cook the chicken.
- Add the chicken and rub for two minutes, cover the bowl and refrigerate for two hours.
- Preheat the oven to 200C/329F.
- Place the chicken in the reversable grilling rack over a baking sheet lined with aluminum foil. Pour ¼ cup water in the baking sheet.
- Cook on the middle shelf for 11 minutes with chicken breast up. Brush the chicken breast then flip it and brush the side facing you. Continue cooking for 11 minutes. Brush the side facing you then flip and brush the breast. Continu cooking for 10 minutes.
- The chicken should be ready by now, if you are using 2 lbs or 1100 grams chicken. Insert a butter knife in the breast and thigh, if it goes in smoothly and no blood comes out the chicken is done, or if the internal temperature of the chicken is 165 degrees.
- The chicken might stick a little in 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.
- It is best to marinate the chicken in the water and lemon brine to give the chicken tenderness and get rid of any bad odor, at least for an hour if you are marinating the chicken later in the tomato and spices for two hours only.
- You can skip the salt and lemon marination if you are going to marinate the chicken in the tomato and spices marinade overnight.
- If the chicken is bigger than 1200 grams, it is better to keep it in the brine for at least two hours for better results, if you are going to grill the chicken the same day and are short in time.