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Ina Garten Spatchcock Chicken Grill

Ina Garten's spatchcock chicken recipe is a delicious and easy way to prepare a whole chicken on the grill. Spatchcocking involves removing the backbone of the chicken, flattening it out, and grilling it to perfection. This technique results in a juicy and flavorful chicken that is perfect for summer barbecues and gatherings.
Course Dinner, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 20kcal

Equipment

  • Grill
  • Kitchen shears or a sharp knife
  • Cutting Board
  • Large bowl
  • Tongs
  • Instant Read Thermometer

Ingredients

  • 1 whole chicken (about 4 pounds)
  • 1/4 cup olive oil
  • 2 tablespoons Dijon mustard
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon zest
  • 1 tablespoon minced garlic
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • Preheat your grill to medium-high heat.
  • Remove the backbone of the chicken using kitchen shears or a sharp knife. Open up the chicken and flatten it out, pressing down on the breastbone with your hands.
  • In a large bowl, whisk together the olive oil, Dijon mustard, soy sauce, lemon zest, minced garlic, chopped rosemary leaves, kosher salt, and black pepper.
  • Place the flattened chicken in the bowl with the marinade, making sure to coat the chicken thoroughly. Let the chicken marinate for at least 30 minutes, or up to overnight in the refrigerator.
  • Once the grill is hot, remove the chicken from the marinade and place it on the grill, skin-side down. Grill the chicken for 10-12 minutes per side, or until the internal temperature reaches 165°F.
  • Remove the chicken from the grill and let it rest for 5-10 minutes before serving.