Grilled Rosemary Spatchcock Chicken has a ton of flavor from fresh herbs and lemon zest that are rubbed all over the chicken before it is grilled to perfection. Finished with a simple lemon dressing, this meal will make you a rockstar!
The hardest part about this recipe is spatchcocking the chicken. I mean, who came up with that word anyways? It may sound like a chore but once you spatchcock a chicken, it’s not a big deal. Still unsure? Then you can have your butcher do it for you. Just ask him to spatchcock your chicken and see if you can do it with a straight face. See, I can’t do that, so I learned how to do it myself. You can also buy it already done for you. Maybe I should have started with that????
Anyways, the rest of this recipe is easy. You can prep ahead by seasoning the chicken with this delicious rosemary salt I created just by experimenting one day. Experimenting is good – you know what I mean?
You absolutely need to use fresh herbs here. Dried just won’t do. All you do is put the salt and all of the ingredients on a cutting board and start chopping them up until they’re minced together. The oils from the herbs leach into the salt and pepper and the zest gets in there as well. Let me tell you, t’s a party of flavor going on there!
If you do prep this ahead, make sure you take the chicken out 30 minutes before grilling to bring it to room temp. Heat up your grill and start grilling the breast side up. Let the underside get nice and charred. Flip and cook until the chicken breast reads 160 degrees. Transfer onto a platter and let it rest for 10 minutes.
A lemon dressing is made with some of the reserved rosemary salt, the lemon juice from that zested lemon you already used, and some extra virgin olive oil. Whisk it all up and pour it over the chicken before serving. You can also pour it over each serving instead if that’s what you prefer. Just make sure one person doesn’t hog up all the dressing. You know there’s always that one person at dinner who hoards something all to themselves. If you have one of those people, pour it over before serving so everyone can have a taste of how delicious it is over the chicken.
Serve this grilled rosemary spatchcock chicken with your favorite sides. Here are some suggestions:
- Spinach watermelon feta salad with lime vinaigrette
- Sweet and tangy cucumber salad
- Mexican street corn salad
- Peruvian oil and vinegar potato salad
- Macaroni salad
- Spinach and cheese pasta salad
- Simple creamy coleslaw
- 30 minute bourbon baked beans
- Perfect mashed potatoes
- Perfect rice
- Cilantro lime rice
Life is too short for mediocre food.
Grilled Rosemary Spatchcock Chicken
Print Recipe Pin RecipeIngredients
Chicken:
- 3 ½ – 4 pound whole chicken See Notes
- Olive oil for drizzling
- Rosemary salt Recipe follows
Rosemary Salt:
- 3 tablespoons fresh chopped rosemary
- 2 tablespoons fresh chopped thyme
- 1 tablespoon kosher salt
- 4 – 6 garlic cloves
- Zest of 1 lemon
- 1 teaspoon pepper
Dressing:
- 2 teaspoons rosemary salt
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
Instructions
To spatchcock a chicken: (See notes)
- 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. Chicken is ready to season.
To make the rosemary salt:
- On a cutting board, add the rosemary, thyme, garlic, zest, sprinkle with the salt and pepper. Chop until everything is minced. Remove 2 teaspoons of the salt and set aside.
Season the chicken:
- Place the chicken breast side down and drizzle oil all over. Season with some of the rosemary salt. Flip the chicken over and drizzle with oil. Rub it all around the chicken. Take the remaining rosemary salt and rub it all over the top of the chicken getting into every nook. Separate the skin from the breast and thigh and rub the paste inside for an explosion of flavor.
- Prepare the grill at medium high heat.
- Once grill is preheated, place chicken on the hot grill breast side down and grill, covered, for 12 – 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 the thickest part of the breast to check temp. It should register at 160 degrees. You may need to cook it up to 10 minutes longer depending on the size of your chicken. Transfer chicken onto a platter and let it rest for 10 minutes.
Make the dressing:
- Whisk together the dressing ingredients and pour over cooked chicken. You can also just pass it around and pour over each serving.
Notes
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