Spatchcock chicken cooked low & slow on the grill with a simple dry-rub seasoning. Juicy, easy, and hands-off.
Cuisine: American · Dish Type: Main Dish · Prep: 20 min · Cook: 50 min · Servings: 4–6 · Rating: ⭐⭐⭐⭐⭐
Ingredients
- 1 whole chicken (4–5 lb)
- 2–3 Tbsp grilled chicken seasoning (or to taste)
- 1 Tbsp neutral oil (vegetable oil)
- Optional: 1 lemon (wedges for serving)
Instructions
- Preheat grill to Low & Slow ~275°F, indirect.
- Spatchcock: pat chicken dry, remove backbone with kitchen shears, flip breast-side up, press firmly to flatten.
- Rub skin with 1 Tbsp neutral oil, then season generously with 2–3 Tbsp seasoning (both sides if you can).
- Cook indirect until thickest breast is 160°F and thigh is 175°F. Plan 60–90 minutes for a 4–5 lb bird.
- Rest 10 minutes before carving.
Tips
- If the thigh is running hot while the breast lags, loosely shield the thigh/leg quarter with foil and keep cooking until the breast hits 160°F.
- For extra crispy skin: let the spatchcocked chicken sit uncovered in the fridge overnight on a wire rack.
- Hold for a crowd: keep the bird whole, tented, in a 170°F oven until ready to carve.