Prep Time15 Minutes
Cook Time30 Minutes
Spatchcocking a chicken simply means removing the backbone from a whole chicken so that it lays flat. The chicken then gets marinated overnight before throwing it on the grill. The result is the juiciest, most flavorful chicken you’ve ever tasted!
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 2 tablespoons avocado oil
- ¼ cup lemon juice
- 1 tablespoon fresh lemon zest
- ½ cup chicken broth
- 1 3- to 4-pound whole chicken
- In a small bowl, whisk the mustard, garlic, herbs, oil, lemon juice, and lemon zest together. Slowly whisk in the chicken broth. Set aside.
- On a large cutting board, flip the chicken so the back is facing you. Using a pair of kitchen shears, carefully cut along one side of the backbone, then cut the other side. Remove the backbone. Cut a notch on either side of the breast bone so the chicken will lay flat.
- Dry the chicken and place it in a large Ziplock bag. Pour the marinade over the chicken. Close the bag and refrigerate overnight, flipping the bag over periodically to ensure that every part of the chicken is bathed in the marinade.
- Remove the chicken from the refrigerator 30 minutes before cooking.
- Preheat the grill to medium-high heat. Place the chicken, breast-side down, on the grill and close the cover. Cook for about 10 minutes.
- Using tongs, flip the chicken over and continue to cook, covered, for an additional 10-15 minutes or until the internal temperature reaches 165°.
- Remove to a clean cutting board and cut into 8 pieces. Serve immediately. Store any leftovers in the refrigerator for up to three days.