Martha Stewart Grilled Spatchcocked Chicken Recipe

Martha Stewart’s Grilled Spatchcocked Chicken is made with a whole butterflied bird rubbed with fresh rosemary, thyme, sage, garlic, onion, and lemon zest, then grilled until the skin is crispy and charred in under an hour.

This easy grilled chicken recipe is one of Martha Stewart’s best whole chicken dinners for summer cookouts. The bird marinates overnight so the herbs soak deep into the meat, and it cooks in half the time of a regular roast chicken. I make this every time we have people over and there are never leftovers.

Try More Chicken Recipes:

• Martha Stewart Baked Chicken And Onions Recipe
• Martha Stewart Chicken Parmesan Recipe
• Martha Stewart Apricot Dijon Glazed Chicken Recipe

Why You Will Love This Grilled Chicken:

• It cooks flat so nothing dries out: the whole bird lies open on the grill, so the breasts and thighs finish at the same time. No more dry white meat while you wait for the dark meat to catch up.
• The skin gets crispy edge to edge: when the chicken is pressed flat, nearly every inch of skin sits directly on the grill grate. You get that blistered, charred texture across the whole bird.
• The fridge does all the flavor work: you make a quick herb puree, rub it on, and let it sit overnight. By the time you grill, the seasoning is already deep in the meat.

Grilled Spatchcocked Chicken Ingredients

• 1 medium onion, peeled and cut in half
• 1 large garlic clove, peeled
• 1/3 cup packed fresh herbs, such as rosemary, thyme, parsley, and sage leaves
• 1/4 cup extra-virgin olive oil
• 1/2 lemon, zest removed in strips with a peeler
• 1 chicken (3 1/2 to 4 pounds), spatchcocked
• Coarse salt and freshly ground pepper

How To Make Martha Stewart Grilled Spatchcocked Chicken

1. Make the Herb Rub: Add the onion, garlic, fresh herbs, olive oil, and lemon zest strips to a food processor. Puree until you have a rough, fragrant paste.
2. Rub Under and Over: Gently loosen the skin over the chicken breast with your fingers. Push a generous amount of the herb puree under the skin, spreading it evenly. Rub the remaining puree over the rest of the bird, covering the legs, thighs, and back.
3. Chill Overnight: Place the rubbed chicken on a sheet pan or in a large dish. Cover tightly and refrigerate for at least 6 hours, up to 8 hours. This lets the aromatics penetrate the meat fully.
4. Bring to Room Temp: Remove the chicken from the fridge 30 minutes before grilling. Wipe off most of the herb rub from the surface. Season generously all over with coarse salt and freshly ground pepper.
5. Grill Breast-Side Down: Heat your grill to medium-high, or set it up for indirect heat. Place the chicken breast-side down on the grate. Cover the grill with the vent open. Cook until the skin is nicely charred and releases easily, about 10 to 15 minutes.
6. Flip and Cook Through: Carefully flip the chicken skin-side up. Cover and continue cooking for 30 minutes.
7. Final Flip and Temp Check: Flip the chicken one more time, breast-side down. Grill until an instant-read thermometer inserted into the thickest part of the breast reads 165 degrees F, about 5 minutes more.
8. Rest and Carve: Transfer the chicken to a cutting board. Let it rest uncovered for 10 minutes before carving. This lets the juices redistribute so every piece stays moist.

Recipe Tips for Success

• Ask Your Butcher: If spatchcocking feels intimidating, any butcher will do it for free. Ask them to include the backbone so you can freeze it for homemade stock later.
• Wipe the Rub Off Before Grilling: This sounds counterintuitive, but the rub has already done its job overnight. Leaving it on will cause the herbs to burn on the grill and create a bitter char. The flavor is already in the meat.
• Use a Two-Zone Fire: If flare-ups happen, you want a cooler side to move the chicken to. Keep one burner on medium-high and one on low, or bank the coals to one side.
• Let It Rest: Cutting into a grilled chicken straight off the grill sends all those juices running onto your cutting board instead of staying in the meat. Ten minutes of rest is non-negotiable.

What Goes Well With This Grilled Chicken

I usually keep it simple. A big potato salad straight from the fridge, some green beans if I have them, and a basic green salad with whatever is in the crisper. That is usually enough for four people with leftovers.

If more people are coming over, deviled eggs are easy to make ahead and they always disappear first. A pan of cornbread on the side rounds it out. For drinks, cold rosé or lemonade. Nothing fancy.

How To Store Leftovers

Keep the chicken in big pieces, do not shred it. It stays juicier that way. Airtight container in the fridge, good for about 2 days. If you want to freeze it, wrap the pieces tightly in foil first then put them in a freezer bag. They will keep for about 2 months.

To reheat, put the pieces on a sheet pan in a 350 degree oven for 6 to 8 minutes. If you want the skin crispy again, hit it under the broiler for 30 seconds at the end. Honestly though, I usually just eat it cold the next day in a salad or a sandwich and skip the reheating entirely.

FAQs

• Can I do this with a turkey? Yes, Martha says you can spatchcock a turkey the same way. It roasts in about half the time and you do not have to worry about uneven cooking. Great for Thanksgiving if you want to skip the stress.
• What do I do with the backbone? Do not throw it out. Brown it in a pot with some onion and celery, cover with water, and you have homemade chicken stock in about an hour. I freeze mine until I have enough to make a batch.
• Can I marinate it for less than 6 hours? You can do 2 hours minimum if you are short on time, but the flavor will not go as deep. The overnight soak is what makes this recipe different from just seasoning and grilling.
• What can I make with the leftovers? I shred it into sandwiches or toss it cold over a green salad the next day. It also works great in burrito bowls, grain bowls, or stirred into a quick soup if you want something warm.

More Chicken Recipes:

• Martha Stewart Chicken Scarpariello Recipe
• Martha Stewart Almond Crusted Chicken Recipe
• Martha Stewart Chicken Divan Recipe

Nutrition Facts

(1 serving, serves 4)

• Calories 420 kcal
• Total Fat 28g
• Saturated Fat 7g
• Cholesterol 130mg
• Sodium 580mg
• Total Carbohydrates 4g
• Protein 38g