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Spatchcocked Grilled Chicken

Savory Spatchcocked Grilled Chicken with Garlic Herb Sauce

Grill a spatchcocked chicken for juicy, tender meat with a creamy garlic herb sauce for added flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole Chicken (about 5 pounds) The star of the show, ensuring juicy and flavorful meat.
  • 2 tablespoon Extra-Virgin Olive Oil Helps prevent sticking on the grill; avocado oil works well too.
  • 1 tablespoon Kosher Salt Essential for seasoning and enhancing the chicken's natural flavors.
  • 1 teaspoon Freshly Cracked Black Pepper Adds warmth and complexity.
  • 1 tablespoon Paprika Gives the chicken a beautiful color and subtle flavor.
  • 1 teaspoon Garlic Powder Increases the garlicky goodness.
  • 1 tablespoon Brown Sugar Balances flavors with a touch of sweetness.
For the Creamy Garlic Herb Sauce
  • 4 cloves Garlic Essential for a rich, garlicky sauce.
  • 1 cup Fresh Basil Leaves Infuses a delightful aroma.
  • 1/2 cup Fresh Cilantro Leaves Adds a fragrant touch.
  • 3 stalks Green Onions Provides a fresh, crunchy element.
  • 1/2 cup Mayonnaise Creates a creamy base for the sauce.
  • 2 tablespoon Fresh Lemon Juice Brightens up the sauce.

Equipment

  • Grill
  • blender
  • Bowl
  • spoon

Method
 

Preparation
  1. In a small bowl, combine brown sugar, paprika, garlic powder, freshly cracked black pepper, and kosher salt.
  2. Pat the whole chicken dry with paper towels to ensure a crispy skin. Rub the prepared spice mixture all over the chicken.
  3. Set up your grill for medium-high heat, aiming for a temperature of around 350-400°F. Brush the grates with extra-virgin olive oil.
  4. Place the spatchcocked chicken skin-side down on the hot grill. Close the lid and cook for about 5 minutes.
  5. Reduce the heat to low, carefully flip the chicken over, and continue grilling for approximately 45 minutes.
  6. In a blender, combine fresh basil leaves, cilantro, chopped green onions, garlic cloves, mayonnaise, and fresh lemon juice. Blend until smooth.
  7. Once the chicken reaches the desired internal temperature, carefully remove it from the grill and let it rest on a cutting board for about 10 minutes.
  8. After resting, carve the chicken and serve with the creamy garlic herb sauce.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 5gProtein: 30gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Use quality kitchen shears for spatchcocking. Always measure the internal temperature with an instant-read thermometer. Patting the chicken dry before seasoning is crucial for achieving crispy skin.

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