Michael Symon’s Spatchcock Chicken 🍗🔥

Get ready for a delicious summer feast with Michael Symon’s mouthwatering spatchcock chicken! This recipe is not only packed with vibrant flavors but also quick and easy to prepare, making it the perfect centerpiece for your next cookout. With a marinade featuring fresh orange, earthy oregano, and a hint of smokiness from paprika and Urfa pepper, this chicken is grilled to perfection, ensuring juicy and charred goodness to delight your taste buds.

Ingredients

• 1 tablespoon fresh oregano leaves, chopped
• 1 teaspoon sweet or smoked paprika
• 1 teaspoon ground Urfa pepper
• Zest and juice of 2 oranges
• 1/4 cup olive oil
• Kosher salt and freshly ground black pepper
• One 4-pound whole chicken
• Duck fat spray or olive oil spray

Cooking Instructions

1. Marinate the Chicken:

   • In a large mixing bowl, whisk together the chopped oregano, paprika, Urfa pepper, orange zest, and juice. Gradually drizzle in the olive oil, then season the mixture with salt and pepper.

2. Prepare the Chicken:

   • Pat the chicken dry, then place it breast-side down on a cutting board. Using sharp kitchen shears or a knife, carefully cut the backbone out of the chicken, reserving it for stock. Flip the chicken so it’s breast-side up and press down firmly to flatten it.

3. Seal and Marinate:

   • Place the flattened chicken in a zip-top bag and pour in the marinade. Seal the bag and massage it to ensure the chicken is coated on all sides. Refrigerate and allow to marinate for 2 to 6 hours.

4. Grill Preparation:

   • Prepare your grill for indirect heat. If you’re using a charcoal grill, build the hot coals on one side. For a gas grill, heat one side to medium-high heat.

5. Grill the Chicken:

   • Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin-side down over the direct heat and grill until the skin is charred, about 3 to 5 minutes.
   • Flip the chicken over and move it to the cooler side of the grill (indirect heat). Cover and cook until the thickest part of the chicken reaches an internal temperature of 165°F, which should take about 45 minutes. Halfway through cooking, spray the chicken with duck fat or olive oil spray for added moisture and flavor.

6. Rest and Serve:

   • After grilling, remove the chicken from the grill and let it rest for 15 minutes before carving into pieces and serving.

Cook’s Note

If you prefer indoor cooking, you can achieve the same delicious results by searing the chicken skin-side down in a cast-iron skillet on the stovetop. Once the skin is nicely charred, flip the chicken, then transfer the skillet to a 400°F oven and roast until the internal temperature reaches 165°F, again spraying with duck fat or olive oil halfway through cooking.

Conclusion

Michael Symon’s spatchcock chicken is an incredibly flavorful dish that brings the essence of summer cookouts right to your table. With a burst of citrus and spices, this recipe is sure to become a favorite for gatherings with family and friends. Get ready to impress your guests with this simple yet sophisticated chicken dish that is bound to be a showstopper!

Watch the video by Food Network

Video “Michael Symon’s Spatchcock Chicken 🍗🔥 Symon’s Dinners Cooking Out | Food Network” was uploaded on 06/07/2026 to Youtube Channel Food Network