Spatchcocked Grilled Chicken With Orange and Ginger

Orange-Ginger Chicken, spatchcocked and grilled! "Spatchcocked" is just a fancy way of saying "butterflied." It's easy and helps the chicken cook evenly. The orange-ginger marinade also makes the chicken moist and flavorful.

Ginger-Orange Spatchcocked Chicken
Sally Vargas

This chicken with a funny name ("spatchcocked"?!) is a boon for grillers.

Spatchcocked chickens say moist when grilled over low heat – no fear of dry, tasteless grilled chicken with this recipe!

Combine this with a tasty ginger-orange marinade, and you've got one fantastic summer meal.

Ginger-Orange Spatchcocked Chicken
Sally Vargas

So what is spatchcocking, anyway?

Spatchcocked chicken is really just the same as butterflied chicken with another name. The name originated from the name for small, young birds, but it eventually morphed into the name of the cooking technique.

The process involves removing the backbone from the chicken and then pressing it flat (a.k.a. butterflying, which is where the other name for this technique comes from).

The advantage, both in the oven and on the grill, is that the bird cooks more evenly, and sometimes faster. Maybe more importantly, it is much easier to cut into serving pieces!

You can ask the butcher at the meat counter to spatchcock the chicken for you, or you can do it yourself. All you need is a sturdy pair of kitchen shears or a sharp knife. Cut along the backbone on either side and remove it completely, then flatten the chicken by pressing down on the breast bone.

Once you get the hang of it, it’s very easy!

If your grill is large enough, you could double up and make two chickens at once. The leftovers are great in salads or sandwiches all week long.

Also, leave the chicken in the orange ginger marinade for as long as you can -- at least two hours or overnight. This guarantees a juicy, flavorful bird

Spatchcocked Grilled Chicken With Orange and Ginger

Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 to 6 servings

Ask your butcher to spatchcock the chicken for you, or do it yourself following the directions in Step 1 of the recipe.


For the chicken:

  • 1 (4 pound) chicken

  • Kosher salt and freshly ground black pepper, to taste

  • Oil, for the grill

For the marinade:

  • 1 orange, (about 1/2 tablespoon zest and 1/3 cup juice)

  • 1 lemon, juiced (about 2 tablespoons)

  • 3 tablespoons finely chopped fresh ginger

  • 2 tablespoons olive oil

  • 1 tablespoon honey

  • 1 tablespoon whole coriander seeds, crushed (or 1/2 teaspoon ground coriander)

  • 2 teaspoons paprika

  • 1/4 teaspoon kosher salt


  1. Spatchcock the chicken:

    If not already spatchcocked at the butcher, with kitchen shears or a sharp knife, cut along each side of the backbone (cutting through the rib bones) and remove it. Save it for stock, if you like.

    Turn the chicken over so it is lying breast side up on the cutting board. Press firmly on the breastbone to flatten it.

    Pat the chicken dry, and sprinkle with salt and pepper on both sides. Place it in a baking dish.

    Ginger-Orange Spatchcocked Chicken
    Sally Vargas
    Ginger-Orange Spatchcocked Chicken
    Sally Vargas
    Ginger-Orange Spatchcocked Chicken
    Sally Vargas
  2. Make the marinade:

    In a small bowl, stir together the orange zest, orange juice, lemon juice, ginger, olive oil, honey, coriander, paprika and salt. Pour the marinade over the chicken, turning to coat.

    Cover with plastic wrap, and refrigerate for at least 2 hours or up to overnight, turning occasionally in the marinade.

    Ginger-Orange Spatchcocked Chicken
    Sally Vargas
  3. Prepare a gas or charcoal grill:

    If using a gas grill, set one side to high temperature and the other side to low temperature. Heat the grill to at least 450F.

    If using a charcoal grill, prepare a two-level fire. Arrange two-thirds of the charcoal on one side of the grill and spread the remaining one-third on the other side.

    When your gas or charcoal grill is hot, use tongs to oil the grill grates with a small folded piece of paper towel dipped in oil.

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  4. Grill the chicken:

    Set the chicken on the cool side of the grill with the skin side up and legs facing the hot side. Cover with the lid and cook for 20 minutes.

    Rotate the chicken, still skin-side up, so that the breast side is closer to the hot side. Continue to cook for another 10 to 20 minutes, or until an instant read thermometer registers at least 165F when inserted into both the thigh and breast.

    (Exact cooking time will depend on the heat of your grill and the size of the bird, so always double-check the internal temperature.)

  5. Crisp the skin:

    Once the chicken has cooked through, carefully flip the chicken over onto the hot side of the grill. Cook for an additional 1 to 3 minutes, or until the skin is brown and crisp.

    Ginger-Orange Spatchcocked Chicken
    Sally Vargas
  6. Let the chicken rest:

    Transfer the chicken to a cutting board and let rest for 10 minutes. Cut into pieces and serve.

Nutrition Facts (per serving)
768 Calories
47g Fat
11g Carbs
73g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 768
% Daily Value*
Total Fat 47g 60%
Saturated Fat 12g 59%
Cholesterol 284mg 95%
Sodium 354mg 15%
Total Carbohydrate 11g 4%
Dietary Fiber 1g 4%
Total Sugars 7g
Protein 73g
Vitamin C 33mg 164%
Calcium 57mg 4%
Iron 5mg 30%
Potassium 772mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.