As the summer sun began to set, I fired up my grill and prepared to cook my favorite spatchcock chicken recipe. This recipe has been a staple in my kitchen since my early 20s, and I never get tired of it. To start, I remove the chicken’s backbone and make a cut through the breastbone so it can lay flat. Then, I combine a blend of spices including kosher salt, Italian seasoning, lemon pepper, and cayenne pepper. I brush the chicken with olive oil and season it with the spice blend before grilling it over low heat. I use a grill press or cast iron skillet to flatten the chicken as it cooks, watching for flare-ups and moving it as needed to avoid burning. Once the chicken reaches an internal temperature of 165°F, I remove it from the grill and let it rest for 10 minutes before serving. This delicious, flame-grilled spatchcock chicken never fails to impress.
- 1 Whole chicken, 3 to 5 lbs
- 2 tbsp - Extra virgin olive oil
- 1 tbsp - Kosher or coarse sea salt
- 1 tbsp - Italian seasoning
- 1 tsp - Lemon pepper seasoning
- ½ tsp - Cayenne pepper
Tools and Supplies
Grill press or cast iron skillet
- Using kitchen shears or a sharp knife, remove the chicken’s backbone and make a cut through the breastbone from the inside so the chicken can lay flat like an open book. Tuck the tip of each wing under the drumette.
- Combine all dry ingredients in a bowl. Brush chicken on both sides with extra virgin olive and season with the spice blend.
- Set your Memphis Grill to Low flame with the direct flame insert. We recommend using a blend of hickory and pecan wood pellets.
- Place the chicken skin side down on the grill and place a cast iron grill press or cast iron skillet over the chicken to flatten. Grill for 10 to 15 minutes, watching for flare-ups and moving the chicken as needed to avoid burning. Flip the bird and place the grill press or skillet over the chicken again. Continue cooking to an internal temperature of 165°F.
- Remove chicken from the grill and let rest for 10 minutes at room temperature before serving.