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Perfect Grilled Spatchcock Chicken Recipe with Easy Summer Herb Butter

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A quick and easy grilled spatchcock chicken recipe featuring a flavorful summer herb butter that creates crispy skin and juicy meat, perfect for summer gatherings and backyard dinners.

Ingredients

  • Whole chicken (about 4-5 lbs / 1.8-2.3 kg)
  • Unsalted butter (4 tablespoons / 60 g), softened
  • Fresh garlic (4 cloves), minced
  • Fresh thyme leaves (2 tablespoons)
  • Fresh rosemary needles, finely chopped (2 tablespoons)
  • Fresh parsley, chopped (2 tablespoons)
  • Lemon zest (from 1 lemon)
  • Olive oil (2 tablespoons / 30 ml)
  • Salt and freshly ground black pepper
  • Optional: pinch of smoked paprika or cayenne pepper

Instructions

  1. Prepare the chicken: Place the whole chicken breast-side down on a sturdy cutting board. Using sharp kitchen shears, cut along both sides of the backbone to remove it completely (about 5 minutes). Flip the chicken over and press down firmly on the breastbone to flatten it. You should hear a slight crack. Pat dry with paper towels.
  2. Make the summer herb butter: In a small bowl, combine softened butter, minced garlic, chopped thyme, rosemary, parsley, and lemon zest. Add a pinch of salt and pepper. Mix thoroughly until well blended and fragrant. Set aside.
  3. Season the chicken: Drizzle olive oil over both sides of the chicken, then sprinkle generously with salt, pepper, and optional smoked paprika. Rub the seasoning in all over.
  4. Apply the herb butter: Spread about half of the herb butter under the skin where possible, especially around the breasts and thighs. The rest goes on top of the skin—this will melt and baste the chicken while grilling.
  5. Preheat the grill: Heat your grill to medium-high—about 375°F (190°C). If using charcoal, arrange coals for indirect grilling.
  6. Grill the chicken: Place the chicken skin-side up over indirect heat. Close the lid and cook for 25-30 minutes. Then flip skin-side down and grill for another 10-15 minutes, basting with remaining herb butter. Use an instant-read thermometer to check; the internal temperature should reach 165°F (74°C) at the thickest part of the thigh.
  7. Rest and serve: Remove the chicken from the grill and let it rest for 10 minutes before carving. Slice into pieces and spoon any melted herb butter from the pan over the top.

Notes

Pat the chicken dry before seasoning to ensure crispy skin. Use indirect heat to avoid burning the herb butter. Let the chicken rest after grilling to keep it juicy. Keep a spray bottle of water nearby to control flare-ups. Customize herb butter with different herbs or spices as desired.

Nutrition

Keywords: grilled chicken, spatchcock chicken, herb butter, summer recipe, backyard dinner, easy grilled chicken, crispy chicken skin

Find it online: https://clunkcook.com/perfect-grilled-spatchcock-chicken-recipe-with-easy-summer-herb-butter/