Grilled Spatchcock Chicken with Lemon Pepper Seasoning
On April 07, 2025
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With a homemade, 5-ingredient Lemon Pepper Seasoning and a little olive oil, you can make this Grilled Spatchcock Chicken in an hour flat.
Grilled Lemon Pepper Spatchcock Chicken
There’s something about a perfectly grilled chicken with crispy skin and juicy meat that makes the tastebuds sing, and this Lemon Pepper Spatchcock Chicken hits all the right notes. By flattening the bird using the spatchcock method, you’ll create a chicken that cooks more evenly, giving you tender meat and crispy, golden skin in less time than roasting.
The bright, citrusy punch from my Homemade Lemon Pepper Seasoning pairs beautifully with that smoky, grilled char. The result is a flavor-packed chicken perfect for everything from weeknight meals to large cookouts. One bite and this just might become your new go-to chicken recipe.
What is spatchcock chicken?
Spatchcock chicken is really just a fancy name for a butterflied whole chicken. You remove the backbone so it lays flat while cooking. This technique solves the biggest issue with grilling whole birds: uneven cooking. A flat chicken cooks more evenly (and some say faster), which means juicy, fully-cooked meat without the guesswork. It also exposes more of the skin to that glorious heat, giving you a satisfying, crispy bite in every piece.
How to Spatchcock Chicken
If you’ve spatchcocked poultry before, this process will be a breeze. Don’t worry if you’ve never spatchcocked a chicken, because it’s way easier than it sounds. With these simple steps, you’ll have your bird ready for the grill in minutes. You’re just removing the backbone to create a flat chicken, so don’t overthink it!
- Cut the chicken. Position your chicken on a large cutting board with its breast-side down and the cavity facing you. Grab some sharp kitchen shears and cut straight up the right side of the backbone, from tail to neck. You might need to put some muscle into it for tougher sections.
- Repeat on the other side. Make the same cut along the left side of the backbone, again working from the tail end up toward the neck.
- Remove the backbone. Once you’ve made both cuts, lift out the backbone wearing rubber gloves. You can discard it, or save it to make your own chicken stock.
- Break the breastbone. Flip your chicken over so it’s breast-side up. Spread the bird open and firmly press down on the breastbone with the heel of your hand until you hear a crack and the chicken lies flat on your cutting board.
- Tuck and turn. For even cooking, tuck those wing tips behind the shoulders to prevent burning, and position the legs so they’re turned outward and level with the rest of the chicken.
And just like that, you’ve got a beautiful bird ready for seasoning.
Lemon Pepper Seasoning for Chicken
You don’t need a pantry full of exotic spices for delicious chicken. In fact, for this recipe, you just need five common ingredients you probably already have on hand. Plus, it beats the pants off any of those store-bought versions. Here’s what you need for this fresh, vibrant blend:
- 1 Tablespoon lemon zest
- 2 teaspoons coarse black pepper
- 2 teaspoons Kosher salt
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Once you give these ingredients a quick mix with a fork, you’ve got a bright and savory seasoning. Once you drizzle your bird with some olive oil, give it a heavy shake all around with this stuff, and you’re ready for the grill.
How Long to Grill Spatchcock Chicken
One of the biggest perks of spatchcocking is the quick cooking time. With your grill at 350 degrees F, a 2-3 pound spatchcock chicken typically cooks in about 45 minutes. That said, cooking times are always estimates since grills vary in temperature control and chickens differ in size. Visual cues to watch for include golden-brown, crispy skin that’s starting to pull away from the meat.
Most important, always cook to temperature rather than time. An instant-read thermometer is your best friend here. The chicken is done when the thickest part of the breast reaches 160-165 degrees F and the thighs hit 170-175 degrees F. After resting, the temperature will rise another 5 degrees, so you’ll have food-safe, and juicy chicken that won’t dry out.
How to Grill Spatchcock Chicken
You’ve prepped your chicken and made your seasoning, now it’s time to fire up the grill and make your own bird! Just follow these simple steps, and your family will be enjoying tender, juicy chicken in no time:
- Preheat the grill. Set your favorite grill up for two-zone cooking, with an overall temperature of 350 degrees F. This setup gives you the flexibility to cook with indirect heat first for even cooking, then finish with direct heat for that covetous, crispy skin.
- Prepare the chicken. Spatchcock your chicken as described earlier, then place it on a baking sheet. Drizzle both sides generously with olive oil. Don’t be shy here, the oil helps the seasoning stick and develops that beautiful golden skin. Season both sides liberally with your seasoning, making sure to get a pretty coating of those herbs.
- Grill the chicken over indirect heat. Place your seasoned chicken bone-side down on the indirect heat side of your grill. This gentle cooking method ensures the chicken cooks through evenly without burning. Let it roast for about 30-40 minutes until your thermometer reads 145 degrees F in the thickest part of the breast.
- Move the chicken to direct heat. This is where things get good. Transfer your chicken to the direct heat side to crisp up that skin to golden perfection. Watch it carefully for 5-7 minutes until the skin browns and the internal temperature reaches 160 degrees F in the thickest part of the breast.
- Rest and serve. Move your picture-perfect spatchcock chicken to a cutting board to rest for at least 10 minutes before carving. This step allows the juices to redistribute, ensuring every bite is moist and flavorful. After that, slice it up and get ready for the compliments.
Serving Suggestions
This grilled spatchcock chicken is incredibly versatile. I love pairing it with grilled veggies and a fresh corn salsa for a light summer dinner. For heartier meals, it’s amazing with grilled mac and cheese or grilled red potatoes.
The zesty lemon flavor also makes it a great addition to fresh chicken salads, chicken tacos, and even chicken tortilla soup. Honestly, this stuff will knock it out of the park any way you enjoy using grilled chicken.
Storage and Reheating
When stored properly, your spatchcock chicken can be enjoyed again for another 3-4 days. Place any leftover chicken in an airtight container or gallon zip-top bag, then store in your refrigerator for up to 4 days. When the urge strikes, simply reheat your chicken over medium-low heat on your grill (or in your oven) until warm. Avoid the microwave if you can, so you maintain juicy, tender chicken with a crispy skin.
More Spatchcock Poultry Recipes
Once you master this technique, the BBQ possibilities are endless. I’ve got hundreds of tested BBQ recipes waiting for you, including plenty more spatchcocked poultry to expand your grilling repertoire. Whether you’re looking for different flavor profiles or want to try this technique with turkey, I’ve got you covered.
Remember, all these recipes and more are available right at your fingertips in the Hey Grill Hey App, so you’ve got them ready no matter where you are!
Simple Grilled Spatchcock Chicken Recipe
Make your own Grilled Spatchcock Chicken with Lemon Pepper Seasoning, then be sure to tell me all about it. You can leave a 5-star rating here with a comment telling me how you loved it. Or, if you really want to, follow my Facebook or Instagram pages, and tag @heygrillhey with some spectacular spatchcock chicken photos.
If you’re hungry for more BBQ tips and recipes, come check out my YouTube channel. I’m always cooking up something new for you to try at home. With the right guidance and a little practice, anyone can be a Backyard BBQ Hero.
Grilled Spatchcock Chicken with Lemon Pepper Seasoning
Ingredients
- 1 2-3 pound whole fryer chicken
- 2 Tablespoons olive oil
- 2 Tablespoons Lemon Pepper Seasoning
Instructions
- Preheat the grill. Set your grill to two-zone heating to 350 degrees F.
- Prepare the chicken. Spatchcock your chicken, by cutting both sides of the backbone and then removing it. Then lay it flat on a baking sheet, pressing firmly on the breastbone until it breaks and the chicken lays flat. Drizzle on all sides with olive oil before seasoning both sides heavily with lemon pepper seasoning.1 2-3 pound whole fryer chicken, 2 Tablespoons olive oil, 2 Tablespoons Lemon Pepper Seasoning
- Grill the chicken over indirect heat. Place chicken, bone side down on indirect heat on the grill and cook for approximately 30-40 minutes or until the internal temperature reads 145 degrees F.
- Move the chicken to direct heat. Transfer chicken to the direct heat side of the grill. Leave on direct heat for 5-7 minutes, or until the internal temperature in the thickest part of the breast reads 160 degrees F and the skin is nicely browned.
- Rest and serve. Remove from heat to a cutting board or serving platter and allow to rest for at least 10 minutes. Slice, serve, and enjoy.
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
