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+ servings
a delicious charred grilled spatchcock chicken sprinkled with herbs next to grilled citrus fruit
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4.61 from 23 votes

Marinated Grilled Spatchcock Chicken

Marinated in an herbaceous, tangy, well-seasoned mixture then grilled to perfection, this Grilled Spatchcock Chicken is everything for the summer! Tender, insanely flavorful and slightly charred, this chicken is about to be the King of this year’s grilling season!
Prep Time8 hours 30 minutes
Cook Time1 hour
Total Time9 hours 30 minutes
Course: Main Course
Cuisine: American, Cajun/Creole
Servings: 8 servings
Calories: 726kcal


  • 3-4 lb whole chicken spatchcocked

For the Marinade

  • 2/3 cup cilantro chopped
  • 1 lemon Zest and juice of the lemon (about 1 ½-2 tbsp lemon zest and 4 tbsp lemon juice)
  • 1 large orange zest and juice of the orange (about 4 tbsp of juice plus 2 ½ tbsp orange zest)
  • 1 lime zest of the lime (about 2 tsps of zest)
  • 2 limes juice of the limes (4 tbsp of juice)
  • 1/2 onion cut in quarters
  • 6 garlic cloves
  • 7 tbsp red wine vinegar
  • 3 tbsp brown sugar
  • 2 tbsp Land O Lakes® Butter with Canola Oil
  • 2 tbsp soy sauce
  • 3 tsp fresh oregano
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp Worcestershire sauce
  • 1/2 tsp black pepper
  • 1/2 tsp cajun seasoning
  • pinch of cayenne pepper
  • salt and pepper or favorite grill seasoning

To Baste

  • 1/3 cup reserved marinade
  • 1/4 cup honey
  • 2 tbsp red wine vinegar


For the Chicken

  • With sharp kitchen shears or a knife (shears work best!), cut out the backbone of the chicken on both sides.
  • For the Marinade, add cilantro, juices and zests, onion, garlic, red wine vinegar, brown sugar, Land O Lakes® Butter with Canola Oil, soy sauce, oregano, cumin, salt, paprika, Worcestershire sauce, black pepper, Cajun seasoning and cayenne in a food processor and pulse until completely smooth.
  • Remove ⅓ cup marinade and set aside for the baste.
  • Add the spatchcocked chicken to a large storage bag and pour the marinade over it. Make sure all pieces of the chicken are covered.
  • Seal bag and place in the refrigerator for 7-9 hours.
  • Take the remaining marinade that you separated and whisk together with honey and red wine vinegar until combined.

To Grill

  • Remove chicken from marinade and season with salt and pepper or grill seasoning.
  • Place chicken on indirect heat on the grill and grill for about 35-45 minutes continuing to baste with reserved marinade you created. Or check internal temperature for 145 degrees F.
  • Once the chicken has reached temperature, baste the top of the chicken and place the chicken directly over the heat with skin down to create beautiful grill marks. Also flip over to the bone side to get grill marks there as well. Grill on direct heat for about 6-8 minutes. Internal temperature should read 160 degrees F.
  • Remove the chicken from the grill and allow it to rest for about 10-15 minutes before cutting and serving.

To Bake

  • Remove chicken from marinade and season with salt and pepper or grill seasoning.
  • Preheat oven to 425 and bake for 1 hour while continuing to baste with reserved marinade and rest for 10-15 minutes before cutting and serving.


Make sure you allow the chicken to rest so it remains incredibly juicy and flavorful.  If you cut into the chicken as soon as it is ready, you will lose the juices.


Calories: 726kcal | Carbohydrates: 22g | Protein: 55g | Fat: 46g | Saturated Fat: 14g | Cholesterol: 222mg | Sodium: 926mg | Potassium: 694mg | Fiber: 2g | Sugar: 16g | Vitamin A: 831IU | Vitamin C: 29mg | Calcium: 75mg | Iron: 4mg