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Grilled Spatchcock Chicken

Grilled Spatchcock Chicken

5 min
45 min

Recipe by Ari from Well Seasoned Studio

Quick to prep, incredibly juicy, and loved by all, this grilled spatchcock chicken with lemon and oregano is a summertime staple! Serve with grilled asparagus and lemon orzo for an easy, flavorful dinner the entire family will love!


1 4–4 ½ lb Farmer Focus whole chicken, spatchcocked (backbone removed) — instructions below!

3 Tbsp extra virgin olive oil

2 tsp dried oregano

2 tsp Kosher salt

½ tsp freshly cracked black pepper

For Serving


4 lemons halved

Flaky Sea Sat


  1. Season the chicken. Brush or drizzle 3 Tbsp olive oil on both sides of the chicken. Sprinkle liberally all over with 2 tsp dried oregano, 2 tsp Kosher salt, and ¼ tsp black pepper.
  2. Marinate the chicken. Allow the chicken the marinate for at least 30 minutes.

  3. Preheat the grill. Preheat 1 or 2 grates of a grill over medium-high heat (direct heat), but leave the remaining burners turned off (for indirect cooking).

  4. Grill the chicken. Place the chicken skin side down over direct heat, then cook for 5 minutes. Flip the bird so it's skin side up and move it over to indirect heat. Cook for ~40–45 minutes, or until an internal temperature of 165° F is reached. Rest the meat for 10–15 minutes before slicing.

  5. Grill the lemons. Meanwhile, grill the lemons. While the chicken is cooking over indirect heat, place the lemon halves over direct heat, cut side down, and grill for about 1 minute per side. Remove and set aside.

  6. To serve: cut the chicken into quarters, then slice the breast meat into strips. Serve with arugula, grilled lemons, and a sprinkle of flaky sea salt. Serve warm or at room temperature.


  • If you can’t find a spatchcock chicken at the store, grab a whole bird and ask the butcher or someone from the meat department to remove the backbone for you. You can also cut it out at home yourself. Instructions below.
  • How to spatchcock a chicken or turkey: Grab a sharp pair of kitchen shears, lay the chicken on a flat surface with the breast down and the legs directly in front of you. Use the shears to cut through the rib bone on both sides, then simply lift away and discard (or save for homemade chicken stock!).
  • Instructions for smoked spatchcock chicken can be found in the original blog post.
  • Use the same lemon oregano marinade on any cut of chicken: breasts (bone-in or boneless), thighs (bone-in or boneless), or chicken wings.
  • Chicken can be left in the marinade for up to 8 hours or overnight, but is fine to grill after 20–30 minutes.