Buttermilk-Marinated Spatchcock Grilled Chicken With Spicy Green Goddess Sauce
This spatchcocked grilled chicken is the ultimate summer dinner — juicy, crispy-skinned, and packed with smoky, herby flavor. Spatchcocking the chicken, so it lies flat, means it cooks faster and more evenly on the grill, so no more dry breast meat or undercooked thighs. After a long soak in a tangy buttermilk brine, it hits the grates and comes out golden and gorgeous every time. The spicy green goddess sauce — blended with fresh basil, parsley, chives, jalapeño, and a hit of lemon — takes it over the top and doubles as a dip, a dressing, or just something you'll want to put on everything.
Total Time
9 hr 50 min
9 hr 50 min
Prep Time
20 minutes
20 min
Cook Time
1 hr
1 hr
Total Time
9 hr 50 min
9 hr 50 min
Prep Time
20 minutes
20 min
Cook Time
1 hr
1 hr
Ingredients
for 4 servings
Chicken
- 1 qt buttermilk
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 8 garlic cloves, smashed
- 1 large shallot, coarsely chopped
- 6 fresh thyme sprigs
- 1 (4-pound) whole chicken, spatchcocked
Spicy Green Goddess Sauce
- 1 jalapeño pepper, stem and seeds removed
- 2 garlic cloves
- 3 tablespoons fresh lemon juice (from about 1 lemon)
- 1 cup loosely packed fresh parsley leaves
- 1 cup packed fresh basil leaves
- ½ cup roughly chopped fresh chives
- ½ cup plain whole-milk Greek yogurt
- ⅓ cup mayonnaise
- 2 tablespoons olive oil
- ½ tablespoon white wine vinegar
- 2 teaspoons kosher salt
- water, as needed
Nutrition Info
- Calories 578
- Fat 38g
- Carbs 20g
- Fiber 1g
- Sugar 15g
- Protein 34g
Estimated values based on one serving size.
Preparation
- In a large bowl or resealable container, whisk together the buttermilk, lemon juice, salt, pepper, garlic, shallot, and thyme. Add the spatchcocked chicken and turn to coat completely. Cover and refrigerate for at least 8 hours or up to 12 hours.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken very dry with paper towels and let it stand at room temperature for 20 minutes before grilling.
- Make the spicy green goddess sauce: Place the jalapeño, garlic, lemon juice, parsley, basil, chives, yogurt, mayonnaise, olive oil, vinegar, and salt in a blender or food processor. Process until smooth and bright green, about 45 seconds, adding water 1 tablespoon at a time if needed to loosen — the sauce should coat a spoon but still drip off. Refrigerate until ready to serve.
- Preheat a gas grill for two-zone cooking: turn one side of the grill to medium-high heat (400˚F/200˚C) and leave the other side off to create an indirect heat zone. Using tongs and an oil-soaked paper towel, carefully grease the hot grill grates.
- Place the chicken on the indirect heat side of the grill, skin side up, with the legs facing the hotter side. Close the grill and cook for 35 minutes, until the thickest part of the breast reaches 150˚F (65˚C) and the thighs reach 165˚F (75˚C).
- Transfer the chicken to the direct heat side, skin side down, and grill for 5 minutes, until the skin is deep golden brown and crisp and the breast reaches 165˚F (75˚C).
- Transfer the chicken to a cutting board and let it rest for 10 minutes. Carve the chicken and serve it drizzled with the spicy green goddess sauce. Leftover sauce can be stored in an airtight container in the refrigerator for up to 3 days.
- Enjoy!
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