Chargrilled Rosemary Lemon Butterfly Chicken

• Whole Chicken: The star of our show! For best results, choose a chicken around 3 pounds. I highly recommend opting for pasture-raised chicken whenever possible, such as those from Cooks Venture, which are known for their superior flavor and quality. A healthier chicken translates directly to a tastier meal.
• Fresh Herbs (Rosemary): Rosemary is the quintessential herb for this recipe, offering a distinct piney, citrusy, and slightly peppery aroma that beautifully complements the lemon. While fresh is always superior for its vibrant flavor and oils, dried rosemary can be used in a pinch. If using dried, you’ll need approximately 1.5 tablespoons. Thyme is another excellent alternative if rosemary isn’t available, providing a similar earthy, herbaceous note.
• Avocado Oil: This neutral cooking oil is perfect for grilling due to its high smoke point, which prevents burning and maintains flavor integrity. Extra virgin olive oil can also be used, but for high-heat grilling, avocado oil is often preferred. You can use any neutral oil you prefer.
• Lemons: Fresh lemons are absolutely essential for this recipe. You’ll use both the zest, which contains concentrated lemon oils for intense flavor, and the juice. Avoid bottled lemon juice if possible, as it lacks the brightness and natural sweetness of fresh lemons. The unique grilled lemons are a highlight of this dish!
• Fresh Garlic: Fresh garlic cloves, finely grated or minced, provide a pungent and aromatic base that pairs wonderfully with rosemary and lemon. While garlic powder can be substituted, fresh garlic offers a more complex and robust flavor.
• Salt and Pepper: Simple kosher salt and freshly ground black pepper are crucial for seasoning the chicken and bringing out all the other flavors. Season generously to taste.

1. Prepare the Marinade: In a large bowl, combine the avocado oil, vibrant lemon zest, finely chopped fresh rosemary, grated garlic, kosher salt, and freshly ground black pepper. Use a fork or whisk to thoroughly combine all the ingredients, ensuring the flavors are well integrated.
2. Spatchcock the Chicken: Place the whole chicken, breast side down, on a sturdy cutting board. Using a sharp pair of kitchen shears, carefully cut along both sides of the backbone, from the tail to the neck, to remove it completely. Once the backbone is removed, flip the chicken over so it is breast side up. Place the palm of your hand firmly on the breast bone in the center, and apply medium, even pressure. You should hear a crack as the breastbone flattens, allowing the chicken to lay completely flat. This ensures even cooking.
3. Marinate the Chicken: Transfer the butterflied chicken into the large bowl with the prepared rosemary lemon marinade. Using your hands, generously rub the marinade all over both sides of the chicken, ensuring it gets into all the crevices. For best flavor, allow the chicken to marinate for at least 30 minutes at room temperature, or for up to 3 days covered in the refrigerator. The longer it marinates, the more intense the flavor will be.
4. Preheat Your Grill: Prepare your grill for medium heat. If you’re using a gas grill, aim for a temperature of about 400ºF (200ºC). For charcoal grills, spread the coals evenly to create a consistent heat zone. Before placing the chicken, clean the grill grates thoroughly with a wire brush and lightly oil them to prevent sticking.
5. Grill the Chicken and Lemons: Once your grill is fully heated, carefully place the spatchcocked chicken on the grates, breast side up. Arrange the halved lemons, cut side down, directly on the grill grates alongside the chicken. Grill until the chicken skin is beautifully crispy and golden brown, and the internal temperature of the thickest part of the thigh (without touching the bone) reaches 165ºF (74ºC) using a meat thermometer. On a Traeger Grill at 400ºF, this typically takes about 45-55 minutes. There’s no need to flip the chicken, but you can if you prefer a more even char on both sides.
6. Rest the Chicken: Once cooked, carefully transfer the grilled chicken to a clean cutting board. Tent it loosely with foil and allow it to rest for 10-15 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring a supremely tender and flavorful result.
7. Carve and Serve: After resting, carve the butterflied chicken into individual portions. Serve immediately with the grilled lemons. Squeeze the warm, caramelized lemon halves over the chicken meat. The grilled lemon pulp will be thick and wonderfully sweet, having lost much of its original sourness during grilling, adding an incredible burst of flavor. Enjoy!

To ensure your rosemary lemon grilled spatchcocked chicken turns out perfectly every time, keep these expert tips in mind:

• Oven Roasted Variation: No grill? No problem! This recipe works beautifully in the oven. Simply place the marinated butterflied chicken and the cut lemons on a rimmed baking sheet or roasting pan. Roast in a preheated oven at 425ºF (220ºC) for 40-50 minutes, or until the skin is golden and crispy, and the internal temperature reaches 165ºF (74ºC).
• Don’t Fear Spatchcocking: While it might seem daunting, spatchcocking (butterflying) is incredibly simple. If you’re hesitant, ask your butcher to do it for you. The benefits are immense:
  • It grills significantly faster due to the flattened structure.
  • It allows for more even seasoning and marinade penetration, boosting overall flavor.
  • Carving becomes much easier after cooking.
• The Essential Meat Thermometer: An instant-read meat thermometer is your best friend when grilling chicken. It ensures your chicken is cooked to a safe internal temperature of 165ºF (74ºC) without overcooking and drying out the meat. Insert the thermometer into the thickest part of the thigh, avoiding the bone.
• Crispy Skin Secret: For the crispiest skin, ensure the chicken is patted very dry with paper towels before applying the marinade. This removes excess moisture that would otherwise steam the skin instead of crisping it.
• Chicken Spine & Bone Broth: Don’t discard the backbone! It’s a goldmine of flavor. Freeze the chicken spine and add it to your next batch of homemade bone broth or chicken stock for an extra rich and nutritious base.
• Choosing the Right Equipment: While kitchen shears are ideal for spatchcocking, a sharp chef’s knife or carving knife will also work for removing the backbone. Use whatever you feel most comfortable and safe with.
• Let It Rest: Never skip the resting step after grilling! Resting allows the muscle fibers to relax and reabsorb the juices, resulting in a more tender and moist chicken.
• Serve with Freshness: Complement this flavorful chicken with simple sides. A vibrant green salad, grilled asparagus, roasted broccoli, or fluffy cauliflower rice (for keto) would be perfect pairings.

Carving a spatchcocked chicken is much simpler than a traditional whole bird. Since it’s already flat, you can easily separate the leg and thigh quarters, then slice the breast meat. If you’ve never carved a chicken before, check out this detailed How To Carve A Chicken post for step-by-step guidance. It’s not as intimidating as it seems!

Yes, absolutely! This grilled spatchcocked chicken recipe is naturally keto-friendly, with only about 1 net carb per serving. It’s a fantastic option for those following a low-carb lifestyle. To keep your meal keto, ensure you pair it with low-carb sides like roasted vegetables, a fresh green salad with a keto-friendly dressing, or cauliflower rice.

Yes, you can certainly prepare the rosemary lemon marinade a day or two in advance and store it in an airtight container in the refrigerator. This can save you time on the day of cooking. Just give it a good stir before marinating the chicken.

This recipe is versatile and can be cooked on any type of grill – gas, charcoal, or even a pellet grill like a Traeger. Each grill type will impart a slightly different flavor profile. Gas grills offer convenience and consistent heat, charcoal grills provide a classic smoky flavor, and pellet grills infuse a unique wood-fired taste. The cooking times may vary slightly, so always rely on an instant-read meat thermometer for accuracy.

Beyond spatchcocking, which inherently promotes crispier skin, a few tricks can help. Ensure the chicken is thoroughly patted dry before applying the marinade. You can also lightly brush the skin with a little extra oil before grilling. Maintaining a consistent medium-high heat on the grill is key, as is avoiding flipping the chicken too frequently, allowing the skin to develop a solid crust.