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Quick Spatchcock Grilled Chicken Recipe with Easy Herb Yogurt Marinade

Quick Spatchcock Grilled Chicken - featured image
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A fast and flavorful grilled chicken recipe using the spatchcock technique and a tangy herb yogurt marinade that results in juicy meat and crispy skin.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds / 1.4–1.8 kg), preferably organic or free-range
  • 1 cup plain Greek yogurt (240 ml)
  • 1/4 cup fresh herbs, chopped (parsley, cilantro, thyme or rosemary)
  • 3–4 garlic cloves, minced
  • 2 tablespoons fresh lemon juice (30 ml)
  • 2 tablespoons extra virgin olive oil (30 ml)
  • 1 1/2 teaspoons kosher salt (8 g)
  • 1 teaspoon freshly ground black pepper (2 g)
  • 1/2 teaspoon smoked paprika (optional, 1 g)

Instructions

  1. Rinse and pat dry the whole chicken. Place it breast-side down on a large cutting board. Using kitchen shears, cut along each side of the backbone from tail to neck to remove it. Flip the chicken and press down firmly on the breastbone to flatten it out. (About 10 minutes)
  2. In a mixing bowl, combine plain Greek yogurt, chopped fresh herbs, minced garlic, lemon juice, olive oil, salt, pepper, and smoked paprika (if using). Whisk until well blended. (About 5 minutes)
  3. Rub the yogurt mixture all over the flattened chicken, including under the skin where possible. Cover and refrigerate for at least 30 minutes or up to 4 hours. (30-60 minutes)
  4. Preheat the grill to medium-high heat, around 375°F (190°C). Oil the grates lightly to prevent sticking. (About 10 minutes)
  5. Place the spatchcocked chicken skin-side down on the grill. Cover and cook for about 15 minutes, then flip and grill the other side for another 10-15 minutes. Use a meat thermometer to ensure the thickest part of the thigh reaches 165°F (74°C). (25-30 minutes)
  6. Remove the chicken from the grill and let it rest for 5-10 minutes to allow juices to redistribute. Carve and serve. (About 10 minutes)

Notes

If the chicken chars too quickly, move it to a cooler part of the grill or reduce heat. Wait until the skin releases easily before flipping to avoid sticking. Marinate at least 30 minutes, ideally 1-2 hours for best flavor. Let chicken rest after grilling to keep it moist. Use sharp kitchen shears for easier spatchcocking. Oven roasting at 425°F (220°C) for 40 minutes is a good alternative if no grill is available.

Nutrition

Keywords: spatchcock chicken, grilled chicken, herb yogurt marinade, quick chicken recipe, easy grilling, backyard BBQ, juicy chicken, crispy skin

Find it online: https://twirltaste.com/quick-spatchcock-grilled-chicken-recipe-with-easy-herb-yogurt-marinade/