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Golden brown spatchcock smoked chicken with crispy skin on a dark cutting board with seasoning jar

Best Grilled Spatchcock Chicken Recipe

Grilled spatchcock chicken marinated in Tony Chachere's Chicken Marinade, seasoned with Creole seasoning after marinating, then cooked in two stages: 275°F to render fat and build smoke, 350°F to crisp the skin.
Servings 6 servings
Calories 405 kcal
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Marinating Time (4-12 hrs) 8 hours
Total Time 1 hour 20 minutes

Equipment

  • Pellet Grill, Charcoal Grill, or Gas Grill
  • Sharp Kitchen Shears
  • Instant-Read Thermometer
  • Tongs
  • Cutting Board

Ingredients
  

Chicken & Marinade

  • 1 whole chicken (4-5 lbs)
  • 1 cup Tony Chachere's Chicken Marinade
  • 1 tbsp avocado oil spray

Seasoning Finish

  • 1 tbsp Tony Chachere's Original Creole Seasoning
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp black pepper

Optional Finish

  • melted butter for basting
  • lemon wedges
  • fresh parsley

Instructions
 

  • Place chicken breast-side down. Cut along both sides of the backbone with kitchen shears starting at the tail end. Remove backbone. Flip and press breastbone flat with both palms. Trim excess skin and fat.
  • Pat chicken dry. Apply 1 cup Tony Chachere's Chicken Marinade over both sides and under the skin. Refrigerate 4-12 hours.
  • Remove from marinade, let excess drip off. Pat skin dry again. Season all surfaces with Tony Chachere's Original Creole Seasoning, smoked paprika, garlic powder, and black pepper. Spray with avocado oil.
  • Preheat grill to 275°F indirect. Place chicken skin-side up with legs toward the hotter side. Cook until breast reaches 145°F internal (35-45 minutes).
  • Bump grill to 350°F. Cook until breast reaches 160°F and thighs reach 175°F (15-25 more minutes).
  • Optional: place skin-side down over direct heat 1-2 minutes for extra crisp.
  • Rest 10 minutes before carving. Breast carries over to 165°F+ during rest.

Notes

Grill Master Tip: Season after marinating, not before. The marinade builds flavor inside the meat, but dry seasoning applied to dry skin is what creates bark, color, and crispy skin.
Dry Skin = Crispy Skin: Pat dry before marinating AND again after marinating. This second dry is the step most people skip.
Legs Toward Heat: Position the legs toward the hotter side of the grill. Dark meat can handle more heat than the breast.
Serving Tip: Carve the breast first, then pull off a whole crispy leg quarter for the first serving shot.