Grilled Spatchcock Chicken With Baked Potatoes and Grilled Zucchini

It takes little effort to spatchcock a whole chicken and the outcome is a beautiful presentation. The tender, juicy flavor of grilled spatchcock chicken paired with a buttery baked potato and grilled zucchini is an easy, dependable meal everyone will love.

1 Mary’s Whole Non-GMO or Organic Chicken
  Natural Grocers™ Brand Organic Extra Virgin Olive Oil
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper
4 medium organic Yukon gold or russet potatoes
2 medium organic zucchinis, washed, ends trimmed, and quartered lengthwise into 1/2-inch thick planks
4 tablespoons Natural Grocers Brand Organic Plant Based Buttery Spread
  BBQ sauce of your choice for the chicken and Natural Grocers Brand Organic Balsamic Vinegar for the zucchini
  1. Clean the grill grates and rub with a little oil. Preheat to 400°F.
  2. Once the grill reaches temperature, set up three cooking zones: Turn off zone one for indirect heat, set zone two on low, and maintain zone three on medium-high heat. If your grill does not have three zones, you need one area for indirect heat and the ability to adjust the heat source so that the grill temperature is maintained between 350⁰ and 400⁰ F for the entire cooking time.
  3. Wash the potatoes, stab each 1-2 times with a sharp knife, and optionally wrap in aluminum foil (potatoes will bake fine on the grill without aluminum foil).
  4. Prepare the chicken by removing the wrapping and the giblet bag from the cavity. Pat the chicken dry and place on a cutting board breast side down. With cooking shears or a chef’s knife, cut along the right of the backbone from the tail to the neck. Do the same on the left side and remove the backbone. Turn the chicken over (breast side up), lay it open and press down to break the breastbone so the it will lay flat.
  5. Rub all sides with approximately 2 tablespoons olive oil. Liberally season all sides with salt and pepper.
  6. Place the potatoes on the grill over the medium-high heat zone. Lay the chicken, breast side down, flat on the grill over indirect heat. Note: Cooking the chicken over indirect heat will prevent the skin from burning and reduce the drainage enough so that a drip pan is not required. Close the lid and let the chicken and potatoes cook, without opening the lid, for 30 minutes.
  7. Prepare the zucchini quarters for the grill by drizzling approximately 2 tablespoons olive oil over both sides of the zucchini and season to taste with salt and pepper. Set aside until ready to grill.
  8. After the chicken and potatoes have cooked for 30 minutes, turn the chicken to cook the other side. Turn the potatoes or move to the low heat zone if they are starting to soften. Close the lid and cook for another 30 minutes.
  9. If using BBQ sauce, use a basting brush to coat the chicken after the chicken has cooked for a total of 45-50 minutes. Once sauce is applied, allow the chicken to cook for 5-6 minutes with the grill lid closed, then gently turn the chicken over to coat the other side with the sauce. Close the lid and cook for another 5-10 minutes.
  10. After one hour of cooking, check the chicken for doneness with an instant-read thermometer. The breast should be 165° F and the thighs and legs should be between 185° and 190° F. If you don’t have an instant-read thermometer, transfer the chicken to a cutting board and slice the skin between the drumstick and the body; when the juices run clear the chicken is done (check both sides to ensure the chicken cooked evenly). If the chicken is not quite done, place back on the grill and check again in 10 minutes. When done, let it rest for 10 minutes before carving.  
  11. Remove the potatoes and place the zucchini over the medium-high heat zone. Cook for 3-4 minutes on each side, or until done to your liking. Once done, transfer the zucchini to a serving platter. In preparation for serving, drizzle with balsamic vinegar if desired.
  12. While the zucchini cooks, prepare the potatoes by unwrapping the foil and cutting in half lengthwise. Loosen the flesh with a knife, add butter, and season with salt and pepper. Wrap back up to let the butter melt until ready to serve.  
  13. Carve the chicken and serve with the baked potatoes and grilled zucchini.


Wine Pairing 

Recommended Wine Style: Zinfandel

  • Frey Zinfandel