Grilled Spatchcock Whole Chicken

What the heck is "Spatchcock"? Spatchcocking is the process of removing the backbone of a whole chicken so that the bird lays flat, decreasing the cook time and giving you more time to enjoy your evening!

Now, this recipe is going to take 45 minutes (compared to our usual 30 minute recipes) but it's worth it, we promise! Plus, the set-it-and-leave-it nature of this recipe allows you time to prepare your sides and even clean the dishes before dinner!


  • 1 2-3 pound organic whole chicken
  • 2 Tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon freshly cracked black pepper
  • 1 tablespoon + ½ teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil


  1. Set your grill to two-zone heating to 350°F. If you're using a charcoal grill, push all of your coals onto one side of the grill.
  2. Add all ingredients aside from the olive oil and chicken to a small bowl and mix until combined.
  3. Spatchcock your chicken, by cutting both sides of the backbone and then removing it. Then lay it flat on baking sheet.
  4. Drizzle on all sides with olive oil before seasoning heavily with mixed seasoning.
  5. Place chicken on indirect heat on the grill and cook for approximately 30-35 minutes or until the internal temperature reads 145°F.
  6. Transfer chicken to direct heat side of the grill. Leave on direct heat for 5-7 minutes, or until the internal temperature reads 160°F.
  7. Remove from heat to cutting board or serving platter and allow to rest for at least 10 minutes. Slice, serve, and enjoy!

Note: Cook times can vary depending on weight and your specific heating element. Always rely on internal temperature reading!

Image borrowed from | Recipe adapted from and