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grilled lemon herb spatchcock chicken

A juicy, crispy summer chicken that’s bursting with fresh lemon and herbs. Perfect for grilling and quick to prepare.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Poultry
Calories: 420
Ingredients Method Notes

Ingredients
  

Main
  • 1 whole chicken (4‑lb) spatchcocked
  • 2 tbsp olive oil for rubbing
  • 1 tbsp lemon zest freshly grated
  • 1 tbsp lemon juice freshly squeezed
  • 2 tsp dried oregano or fresh chopped
  • 2 tsp dried thyme or fresh chopped
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt for dry brine
  • 1/2 tsp black pepper freshly ground

Method
 

Steps
  1. Pre‑heat your grill to medium‑high heat (375–400°F).
  2. Season the spatchcocked chicken with kosher salt and let it sit 3–4 hours (or overnight) in the refrigerator to dry‑brine.
  3. Mix olive oil, lemon zest, lemon juice, oregano, thyme, garlic powder, onion powder, smoked paprika, and black pepper to create the herb rub.
  4. Pat the chicken dry with paper towels, then generously rub the mixture all over the skin and flesh.
  5. Place the chicken skin‑side down on the grill. Close the lid and cook for 10 minutes, then flip and cook for another 10–12 minutes, or until the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the grill and let it rest 10 minutes before carving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes. Serve with fresh salads or grilled veggies.