Grilled Garlic and Herb Spatchcock Chicken is seasoned with a paste made from fresh herbs and loads of garlic spread all over the surface and under the skin, then grilled to perfection. Requires no marinating but can be prepared ahead. Phenomenally delicious!
You know you have a great dish when you serve it and the room gets quiet, eyes are on the food, and all you hear is the clanging of utensils and low moans. That’s this grilled garlic and herb spatchcock chicken. It’s that good.
This recipe can be modified to use chicken pieces instead of a spatchcock chicken. Spatchcock means removing the backbone of the chicken then pressing it flat for quicker roasting or grilling. I have a hard time pronouncing spatchcock and whenever I do, I crack up. I know it’s totally immature, but I can’t help myself. You can click here for some instructions from Martha.
If spatchcocking a chicken intimidates you, you can certainly use chicken breasts, leg quarters and/or thighs. The chicken is the costar of this recipe. The star is the garlic herb paste made from fresh herbs and tons of garlic. I’m telling you, you’re gonna love this dish. If you choose to use chicken pieces, make sure they are bone in and with the skin. You need that to make this good!
As for the herbs, use what you have. I use sage, oregano, and thyme. You could certainly add parsley and/or rosemary as well. Again, make up your own combination and I’m sure it will be fabulous. For this recipe fresh is best. If you must, you can use dried but the amounts should be 1/3 less. For every tablespoon, substitute with a teaspoon.
The red pepper wakes you up and I can’t guarantee this recipe will taste as good without it. Spice up your life and add at least a pinch. As for the garlic, I use at least 5 cloves for each chicken. All the herbs and garlic are processed in a food processor until it forms a paste.
There’s no measurement for the olive oil. Just drizzle enough to cover each side of the chicken. After you drizzle, rub it all over to get into each nook under the wings and the crease above the thighs.
Rub that delicious paste all over the top of the chicken. Don’t waste it on the backside. All the backside needs is a liberal sprinkle of salt. Lift up the skin of the breast and tuck some in there. Do the same for the thighs. You want all that goodness rubbed on the meat for flavor.
The chicken will be floppy when you take it off the grill so you may want to use two tongs. It doesn’t matter if the chicken looks perfect at this point because you’re going to slice it into pieces anyways.
Serve grilled garlic and herb spatchcock chicken and watch how everyone reacts. This stuff is gooooood.
This goes with any one of my rice dishes as well as:
Life is too short for mediocre food.
Grilled Garlic and Herb Spatchcock ChickenPrint Recipe Pin Recipe
- 5 garlic cloves
- 1 tablespoon fresh sage leaves about 5
- 1 tablespoon fresh oregano
- 1 tablespoon fresh thyme
- 2 teaspoons kosher salt
- 1/2 teaspoon crushed red pepper
- Olive oil
- Additional kosher salt
- 1 spatchcock chicken
- 1 lemon sliced in half
To spatchcock a chicken:
- Remove the chicken giblets. Pat the outside dry. Place the chicken on a cutting board or large baking sheet (which is what I use), breast side down. Using a pair of sharp kitchen scissors, cut closely along either side of the backbone. Remove the bone and save it along with the neck in the package of giblets for making stock. You can freeze it for when you need it. It’s a waste to discard it.
- Turn the chicken over so the breast is now facing up. You can place a paper towel underneath the chicken to keep it from slipping. Press down firmly on the breast to flatten the chicken. You should hear a crack.
To make the paste:
- Add garlic, sage, oregano, thyme, salt, and red pepper in the bowl of a food processor and process until it forms a thick paste.
Season the chicken:
- Place the chicken breast side down and drizzle oil all over. Season generously with some kosher salt. Flip the chicken over and drizzle with oil. Rub it all around the chicken. Take the paste and rub it all over the top of the chicken getting into every nook. Don’t rub it on the underside. Separate the skin from the breast and thigh and rub the paste inside for an explosion of flavor.
- Prepare the grill at medium heat.
- Place chicken on the hot grill breast side down and grill, covered, for 10 - 15 minutes. It should be nice and charred at this point. If not, cook 5 minutes longer. Flip chicken over and cook covered for another 15 minutes. Use a thermometer inserted into thickest part of the breast to check temp. It should register at 160 degrees. It will continue to cook as it rests. You may need to cook it 5 minutes - 10 longer.
- Transfer chicken onto a platter and let it rest for 10 minutes. Squeeze the lemon over before serving. Enjoy.