Chimichurri Spatchcock Chicken

Course: Dinner
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6 people
Calories: 477
Print Recipe


  • 4 lb whole chicken
  • 1 tsp kosher salt


  • 1/2 cup cilantro
  • 1/2 cup parsley
  • 1/2 cup olive oil
  • 1/4 cup fresh oregano
  • 2 tbsp red wine vinegar
  • 2 cloves garlic
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp cumin
  • 1 fresno pepper or any red mild pepper will do


  • Preheat barbecue to 400. In a food processor, pulse cilantro, parsley, olive oil, oregano, red win vinegar, garlic, salt, pepper and cumin, until blended. store in the refrigerator until ready to use. 
  • To prepare chicken, Pat dry, then turn over so the breasts are against the cutting board. With a cleaver or sharp cooking shears, cut along the backbone along both sides, then remove. Turn the bird over and firmly press down on the breasts to split it open. 
  • spoon in a few spoonfuls of chimichurri under the skin of the chicken breast. Then rub on the outside of the bird . Place chicken on barbecue and close the lid. Let cook until internal temperature of thighs and breast are 165. Let rest for about 5 minutes before cutting. Enjoy!


If using wood on your barbecue, I recommend a 70/30 blend of apple wood(for flavor) and cherry (for color). 
Separate your chimichurri into two portions so that there is no risk of cross contamination when serving chimichurri with final product!


Calories: 477kcal | Carbohydrates: 1g | Protein: 27g | Fat: 39g | Saturated Fat: 8g | Cholesterol: 108mg | Sodium: 687mg | Potassium: 308mg | Vitamin A: 740IU | Vitamin C: 12.4mg | Calcium: 25mg | Iron: 1.8mg