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Flavorful Beer-Marinated Spatchcock Chicken with Herb Butter

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A juicy and crispy spatchcock chicken marinated in beer and coated with a fragrant herb butter, perfect for grilling or oven roasting. This recipe is easy, flavorful, and ideal for backyard cookouts or fuss-free dinners.

Ingredients

  • Whole chicken (about 3.5 to 4 pounds / 1.6 to 1.8 kg) – spatchcocked (backbone removed and flattened)
  • Beer (12 oz / 355 ml) – light lager or pilsner preferred
  • Unsalted butter (6 tablespoons / 85 grams) – softened
  • Fresh parsley (2 tablespoons, finely chopped)
  • Fresh thyme (1 tablespoon, fresh leaves)
  • Fresh rosemary (1 tablespoon, finely chopped)
  • Garlic (3 cloves) – minced
  • Lemon zest (from 1 lemon)
  • Olive oil (2 tablespoons)
  • Salt (1 tablespoon) – kosher or sea salt preferred
  • Black pepper (1 teaspoon) – freshly cracked
  • Smoked paprika (1 teaspoon) – optional

Instructions

  1. Spatchcock the chicken: Place the whole chicken breast-side down on a cutting board. Using sharp kitchen shears or a boning knife, cut along both sides of the backbone and remove it completely. Flip the chicken over and press down firmly on the breastbone until it cracks and the bird lies flat. (About 10 minutes)
  2. Prepare the beer marinade: In a large bowl, mix the beer, olive oil, salt, black pepper, and smoked paprika. Stir well until salt dissolves. Place the flattened chicken into a large resealable bag or shallow dish and pour the marinade over it. Seal or cover and refrigerate for at least 2 hours, up to overnight.
  3. Make the herb butter: In a small bowl, combine softened butter with minced garlic, chopped parsley, thyme, rosemary, and lemon zest. Mix until evenly blended.
  4. Preheat your cooking surface: If using a grill, set it to medium-high heat (about 375°F/190°C). For oven roasting, preheat to 425°F (220°C) with a rack on a baking sheet.
  5. Remove chicken from marinade and pat dry: Let excess marinade drip off, then pat the skin dry with paper towels.
  6. Apply herb butter: Gently loosen the skin from the breast and thighs by sliding your fingers underneath without tearing. Spread half of the herb butter under the skin, massaging it evenly. Use the remaining butter to coat the skin and edges. (About 5 minutes)
  7. Cook the chicken: Place chicken skin-side down on the grill grates or roasting pan. Cook for 20-25 minutes, then flip and cook skin-side up for another 15-20 minutes, or until an instant-read thermometer registers 165°F (74°C) in the thickest part of the thigh. The skin should be golden and crisp. (Total cooking time approximately 40-45 minutes)
  8. Rest before serving: Tent the chicken loosely with foil and let it rest for 10 minutes.

Notes

Patting the chicken dry before cooking is essential for crispy skin. Use a meat thermometer to avoid overcooking. If skin chars too quickly on the grill, move chicken to a cooler spot or lower oven temperature. Herb butter can be made a day ahead and refrigerated. For dairy-free, substitute butter with coconut oil or olive oil mixed with herbs.

Nutrition

Keywords: beer marinated chicken, spatchcock chicken, herb butter chicken, grilled chicken, oven roasted chicken, easy chicken recipe, backyard cookout, crispy skin chicken

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