Grilled Spatchcock Chicken with Summer Vegetables

Grilled spatchcock chicken is one of those meals I keep rotating back into my summer meal plan and for good reason. If you've never tried it, spatchcocking simply means removing the backbone and flattening the chicken before cooking. The result is a bird that cooks more evenly, grills faster, and develops the most delicious crispy skin.

As a mom of four and someone who's always feeding a crowd, I'm constantly looking for meals that are simple, nutrient-dense, and satisfying enough to please everyone at the table. Whether it's a summer cookout with family or a week of nourishing my clients with real-food ideas, this recipe checks every box.

Why This Meal Works

This isn't just a great summer recipe, it's a great example of how to build a meal that actually supports the body. Prioritizing protein at every meal is one of the most powerful things you can do for healthy aging. It helps maintain muscle mass, supports metabolism, promotes satiety, and plays an important role in recovery from exercise. Pairing that protein with colorful vegetables adds fiber, antioxidants, vitamins, and minerals that support overall health.

Simple meals like this are often the foundation of a sustainable nutrition plan.

Grilled Spatchcock Chicken

Ingredients

For the Chicken:

• 1 - 2 whole chickens (4–5 pounds each) (depends on how many you are cooking for and if you want leftovers)

• 4 tablespoons avocado oil

• 3–4 teaspoons sea salt

• 2 teaspoons garlic powder

• 1 teaspoon black pepper

• 2 teaspoons smoked paprika

• 1 lemon, zested and juiced

• Fresh rosemary or thyme (optional)

For the Vegetables:

• Zucchini, sliced lengthwise

• Summer squash, sliced lengthwise

• Bell peppers, quartered

• Red onion, cut into wedges

• Asparagus spears

• 2 tablespoons avocado oil

• Sea salt and fresh cracked pepper

How to Spatchcock a Chicken

1. Place the chicken breast-side down on a cutting board.

2. Using kitchen shears, cut along both sides of the backbone and remove it.

3. Flip the chicken over and press firmly on the breastbone until it lays flat.

4. Pat dry thoroughly and repeat with the second chicken.

   
   

Prepare the Chicken

1. Combine the avocado oil, lemon juice and zest, sea salt, garlic powder, black pepper, and smoked paprika.

2. Rub generously over both chickens.

3. Allow to sit for 20–30 minutes while the grill heats up.

Grill Instructions

1. Preheat your grill to approximately 400°F and set up for indirect heat, one side on, one side off.

2. Place the chickens skin-side up over the indirect heat side and close the lid.

3. Cook for 45–60 minutes depending on size.

4. When the internal temperature reaches 155–160°F, move them over direct heat for a few minutes to crisp the skin.

5. Cook until the thickest part of the thigh reaches 165°F.

6. Remove from the grill and rest for 10–15 minutes before carving.

Grill the Vegetables

1. During the last 15–20 minutes of cooking, toss the vegetables with avocado oil, salt, and pepper.

2. Place directly on the grill and cook until lightly charred and tender.

3. Remove and finish with a drizzle of extra virgin olive oil and fresh herbs.

Pro Tip: Make Two

I almost always grill two chickens, sometimes because I'm feeding six people, and sometimes because I want leftovers for the week. Leftover grilled chicken is perfect on salads, tucked into lettuce wraps, added to grain bowls, or pulled into a quick lunch the next day. A little extra effort now makes healthy eating so much easier throughout the week.

Happy grilling! 🌿