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Spatchcocked Chicken


1 whole chicken, 3½ lbs (1.75 kg)
2 tsp (10 mL) lemon zest, very finely grated
¼ cup (60 mL) fresh parsley, finely chopped
2 tsp (10 mL) lemon juice
1 tsp (5 mL) Hungarian paprika
¼ cup (60 mL) olive oil
1 tsp (5 mL) salt
Lemon wedges (optional)


  1. To spatchcock the chicken, place the bird on a cutting board with the breast-side down and the backbone facing up. Using sharp kitchen shears cut through the chicken along each side of the backbone. Start at the cavity end and working toward the neck, remove the bone.
  2. Open the bird up and flip over, press firmly on the bird until the middle is flattened.
  3. In a large bowl stir together the lemon zest, parsley, lemon juice, paprika, olive oil and salt.
  4. Dredge the chicken in the spice mixture on both sides. Allow to marinate for 2 hours.
  5. Preheat grill to medium.
  6. Place chicken on heated grill with the skin-side down. Cook for 10 minutes with the lid closed. Turn the chicken 90 degrees and cook for 10 more minutes with lid closed.
  7. Flip chicken over and repeat process, 10 minutes in each direction for a total of 40 minutes. Move chicken to a cooler area on the grill and continue to cook further if needed to attain an internal temperature of 170°F (75°C) or until the juices run clear.
  8. Let rest, covered, for 10 minutes, cut into pieces and serve with lemon wedges, if desired.
Serves 4


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