Grilled Spatchcock Chicken

Recipe created & provided by Chef Crusco Catering in Austin, TX.


  • 1 Whole Chicken – prepared Spatchcock style which is flattening it out for even cooking
  • Coarse Salt & Fresh Ground Pepper
  • Chef Crusco Tzatziki Sauce


  1. To spatchcock a chicken, cut along each side of the backbone using kitchen shears.
  2. Remove the backbone, and reserve it to make your own stock with other vegetables.
  3. Now, turn the bird breast side up. Using both your hands and all your weight, press down hard and flatten the entire bird. You will hear a snap which is the birds breast bone breaking. Set aside.
  4. Heat grill to medium-high. Season the bird all over and generously with salt and pepper.
  5. Grill the bird (breast side down) covered with vent open, until nicely charred (depending upon the heat, around 15-20 minutes). Flip the chicken to the other side and cook 15-20 minutes more.
  6. Check the other side for color and flip again if needed. Cook until the internal temperature reaches 160 degrees (maybe 5-10 minutes more). Once fully cooked, remove from grill and let the chicken rest for a good 10 minutes.
  7. To serve, remove the legs, wings and thighs for self serving. Slice the two breasts into smaller portions for all to try. Serve with Grilled Mushrooms and Tzatziki Sauce. Enjoy!