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Tuscan-Style Grilled Spatchcock Chicken

Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 450
Enjoy a flavorful Tuscan-inspired grilled chicken with aromatic herbs and a tangy buttermilk brine, perfect for summer gatherings.

Ingredients

Main

  • 1 whole chicken 4-5 pound whole chicken, spatchcocked
  • 2 cups buttermilk
  • 1/3 cup olive oil
  • 2 lemons lemons, zested & juiced
  • 6 cloves garlic, finely chopped or grated
  • 4 sprigs fresh rosemary, destemmed & finely chopped
  • 1 tablespoon dried oregano
  • 0.5 teaspoon crushed red pepper flake ((depending how spicy you like it))
  • to taste seasoning kosher salt & ground black pepper (to season)
  • 1 head garlic, halved crosswise
  • 2 sprigs fresh rosemary
  • 1 tablespoon kosher salt

Instructions 

  • Prepare the brine by combining buttermilk, garlic, rosemary, salt, and spices. Submerge the spatchcocked chicken in the brine for at least 4 hours or overnight.
  • Preheat the grill to medium-high heat. Remove chicken from brine, pat dry, and brush with olive oil, lemon zest, and juice.
  • Grill the chicken, skin side down, until golden and cooked through, about 45 minutes, turning as needed.
  • Let rest for 10 minutes before carving. Serve with lemon wedges and fresh herbs.

Notes

Ensure the chicken is fully cooked to an internal temperature of 165°F (74°C).
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Italian
Keyword: chicken