This Garlic Herb Spatchcock Chicken is absolutely delicious! And it’s both quick and easy to make! At least, it’s quick for cooking a whole chicken.
A whole chicken is really delicious. You control the flavor and the cuts of meat that you want, but sometimes it can take forever to cook!. This is a great solution. When you spatchcock a chicken, it means that you remove the backbone and flatten the bird. This allows it to cook much quicker.
There’s a great amount of flavor inherent in a whole chicken. The fat from the skin will melt and season the meat, and keep it from being dry.
Our added seasoning is two-fold, and it starts with our Fresh Churned Garlic Butter. This stuff makes everything taste better. We start by generously brushing Garlic Butter all over the bird. The Garlic Butter will get into all of the nooks and crannies, and underneath the skin.
Then we apply a dry rub. It’s a simple mix of herbs and spices, but it packs a lot of flavor. It’s lemon zest, salt, pepper, thyme, paprika, and rosemary. The key in that mix is the lemon zest. It works with the garlic and the herbs to bring a zestiness, and a freshness to the chicken. Sprinkle that stuff on to your liking (we used all of it)! The Garlic Butter will help it stick!
On the Grill
Our recipe cooks the chicken on the grill. Let’s talk about it. It’s important to cook on indirect heat; this means that you’re not directly over the flames. Heat the grill with the lid on, then turn the middle burners off, but keep the outer ones on. Put the chicken (skin side up) on the part of the grill you turned off. Stick a thermometer in there, close the lid, and cook it until it hits 165° F.
If you don’t have a good grill, or you don’t like using it, or the weather doesn’t permit you to use it, you can cook the chicken in the oven! Preheat your oven to 400°, and cook it on a baking sheet until 160°, then turn on the broiler for a couple of minutes, until it gets to 165°. You’ll get a little crispy skin!
Last thing, and it’s important! Let the chicken rest 10-15 minutes before cutting into it! It helps the meat stay moist!
Garlic Herb Spatchcock Chicken on the GrillCourse: Dinner
One 3-4 lb whole chicken
4-5 T Fresh Churned Garlic Butter, melted
Zest of 1 lemon
1 tsp salt
½ tsp pepper
1 tsp dried thyme
½ tsp paprika
½ tsp dried rosemary
- To spatchcock the chicken, use a pair of kitchen shears to cut out the backbone. Turn the chicken over to breast-side up, and press down on the breastbone to flatten the chicken.
- Brush the chicken generously with melted Garlic Butter.
- In a small bowl, combine lemon zest, salt, pepper, thyme, paprika, and rosemary. Sprinkle on top of the chicken, rubbing in so it will stick.reheat the grill by turning all burners to medium high heat for 15 minutes. Then turn off the middle burners only.
- Place chicken in the middle of the grill (not over flames), close the lid, and cook until internal temperature reaches 165° F.
- Allow chicken to rest 10-15 minutes, then serve.
Get a Free Cookbook and receive regular updates about Chef Shamy Butter!