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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 8 hrs Servings: 4 grilled spatchcocked chicken

Ingredients Ingredient Checklist 1 medium onion, peeled and cut in half 1 large garlic clove, peeled 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves 1/4 cup extra-virgin olive oil 1/2 lemon, zest removed in strips with a peeler 1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below) Coarse salt and freshly ground pepper

Cook’s Notes To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm.

Gallery Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 8 hrs Servings: 4 grilled spatchcocked chicken

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 30 mins total: 8 hrs Servings: 4

Recipe Summary

prep: 30 mins total: 8 hrs

Servings: 4

prep: 30 mins

total: 8 hrs

prep:

30 mins

total:

8 hrs

Servings: 4

4

grilled spatchcocked chicken

grilled spatchcocked chicken

Ingredients

Ingredients

  • 1 medium onion, peeled and cut in half 1 large garlic clove, peeled 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves 1/4 cup extra-virgin olive oil 1/2 lemon, zest removed in strips with a peeler 1 chicken (3 1/2 to 4 pounds), spatchcocked (see instructions, below) Coarse salt and freshly ground pepper

Directions

Prep: Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.

Grill: Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.

Cook’s Notes To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm.

Cook’s Notes

To spatchcock a chicken, cut along each side of the backbone with shears. Remove the backbone, and reserve it for stock (it can be frozen up to three months). Turn the bird breast side up; flatten it with your palm.

Reviews (3)

 Add Rating & Review     111 Ratings   5 star values:        21    4 star values:        24    3 star values:        46    2 star values:        16    1 star values:        4

Reviews (3)

Add Rating & Review     111 Ratings   5 star values:        21    4 star values:        24    3 star values:        46    2 star values:        16    1 star values:        4

Add Rating & Review

111 Ratings 5 star values: 21 4 star values: 24 3 star values: 46 2 star values: 16 1 star values: 4

111 Ratings 5 star values: 21 4 star values: 24 3 star values: 46 2 star values: 16 1 star values: 4

111 Ratings 5 star values: 21 4 star values: 24 3 star values: 46 2 star values: 16 1 star values: 4

  • 5 star values: 21 4 star values: 24 3 star values: 46 2 star values: 16 1 star values: 4

    Martha Stewart Member     Rating: Unrated       01/31/2015   The version of this recipe shown on TV risks cross-contaminating the cooked side of the chicken with the raw side, which can lead to a bad case of food poisoning. In the TV episode, Martha flips the chicken after cooking it on one side and then covers the cooked side with the same foil-wrapped bricks that have touched the raw side. This problem can be avoided by using two sheets of foil between the chicken and the bricks -- one for the raw side and a fresh, clean sheet for the cooked side.  

Martha Stewart Member     Rating: Unrated       07/13/2012   We have enjoyed this recipe several times this summer. It is ALWAYS delicious - just grilled or cold the next day!  

Martha Stewart Member     Rating: 5 stars       06/19/2012   You must try this recipe. Full of flavor, the chicken meat is moist, just delicious! Easy to prepare and cooks relatively fast. I grilledl two chickens and the left overs were to die for!

    Martha Stewart Member

    Rating: Unrated 01/31/2015

The version of this recipe shown on TV risks cross-contaminating the cooked side of the chicken with the raw side, which can lead to a bad case of food poisoning. In the TV episode, Martha flips the chicken after cooking it on one side and then covers the cooked side with the same foil-wrapped bricks that have touched the raw side. This problem can be avoided by using two sheets of foil between the chicken and the bricks – one for the raw side and a fresh, clean sheet for the cooked side.

Rating: Unrated

Rating: Unrated 07/13/2012

We have enjoyed this recipe several times this summer. It is ALWAYS delicious - just grilled or cold the next day!

Rating: 5 stars 06/19/2012

You must try this recipe. Full of flavor, the chicken meat is moist, just delicious! Easy to prepare and cooks relatively fast. I grilledl two chickens and the left overs were to die for!

Rating: 5 stars

All Reviews for Grilled Spatchcocked Chicken

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Grilled Spatchcocked Chicken

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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