American · Dinner
Spatchcock Grilled Chicken
Carolina spatchcock chicken of a whole flattened bird grilled over high heat and mopped with a tangy vinegar sauce, carved over grilled vegetables.
$
20 minsPrep
45 minsCook
65 minsTotal
HardLevel
Nutrition per serving
520Calories
48gProtein
24gFat
18gCarbs
8gSugar
3gFiber
680mgSodium
130mgChol
Goes well with
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international
Instructions
1
Prep
Flatten both chickens by pressing them open. Rub with oil, paprika, salt, and pepper. Mix vinegar, sugar, and pepper flakes into a mop sauce.
2
Grill
Grill both chickens skin-side up over medium heat 35–40 minutes, mopping with sauce, until the juices run clear at the thigh. You may need to use two zones or cook in batches depending on grill size.
3
Char
Slice the zucchini and peppers, toss with oil and garlic, and grill over high heat 8–10 minutes until tender and charred.
4
Crisp
Flip both chickens skin-side down over high heat 5–7 minutes until the skin is crisp and deeply charred.
5
Plate
Rest the chickens 8 minutes, then carve into pieces. Plate over the grilled vegetables with extra mop sauce.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 640g (22.6 oz) bone-in chicken pieces from 2 small whole birds
- 4 tbsp neutral oil
- 90ml (6 tbsp) cider vinegar
- 2 tbsp smoked paprika
- 2 tsp brown sugar
- 1 tsp red pepper flakes
- 2 zucchini
- 2 red bell peppers
- 4 garlic cloves
- 1 tsp black pepper