Grilled Spatchcock Chicken
Grilled spatchcock chicken is easy to infuse with Mediterranean flavors! Juicy on the inside and crispy on the outside, every bite of this chicken is delicious.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3-4 pound whole chicken (spatchcocked)
- 1/4 cup olive oil
- 2 tsp garlic powder
- 1 tsp sumac
- 2 tsp oregano
- 2 tsp paprika
- 1/2 tsp allspice
- 1/2 tsp cardamom
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 1 lemon (juice of)
Instructions
- 1
In a bowl mix olive oil and lemon juice with garlic powder, sumac, oregano, paprika, allspice, cardamom, cayenne pepper and salt.
- 2
Gently loosen the skin on the chicken with your fingers so you rub the marinade under the skin and on the meat.
- 3
Rub some of the marinade on the cut side of the chicken and the remaining under and on the skin. Let the chicken marinate for 4-8 hours. If you don't have the time, 30 minutes would work just fine.
- 4
Heat the grill to two-zone heating. Meaning have all the coals on one half of the grill and keep the other half empty. Now you have direct and indirect heat. Heating up a charcoal grill takes about 20 to 25 minutes.
- 5
Place the spatchcocked chicken on indirect heat, cut side down and grill for about 40 minutes until the internal temperature registers at 165°F. Then move the chicken to the direct heat and grill, skin side down for about 5 to 10 minutes to get the grill marks and the crispy skin. Check the chicken after 5 minutes to make sure the skin won't burn.