About the Recipe
Grilled spatchcocked Tuscan chicken is a rustic Italian preparation that celebrates the bold, sun-soaked flavors of Tuscany while emphasizing both speed and depth of cooking. By carefully removing the backbone to flatten the chicken—a process known as spatchcocking—you increase the surface area exposed to heat, which encourages even cooking and allows the skin to become irresistibly golden and crisp. This technique also ensures that the meat stays tender and juicy, as heat reaches the thickest parts of the bird more efficiently.
The essence of Tuscan cuisine lies in its simplicity and reliance on fresh, aromatic ingredients. A classic Tuscan marinade for this dish often features extra virgin olive oil, lemon juice and zest, garlic, and fragrant garden herbs such as rosemary, thyme, and oregano. Rubbing this marinade generously over and under the skin infuses the chicken with bright, savory notes that develop beautifully over the grill. Some cooks also brine the chicken in buttermilk for added succulence, resulting in meat that is exceptionally moist with a subtle tang.
When grilled over indirect heat, spatchcocked Tuscan chicken benefits from gentle smoking, which imparts a rustic, woodsy aroma reminiscent of countryside cooking. Finishing the bird over higher heat crisps the skin to a perfect golden brown, offering a satisfying contrast to the tender meat beneath. This method not only shortens cooking time compared to a whole roasted bird but also ensures a deeply flavorful result—perfect for serving with roasted vegetables, crusty bread, or a fresh green salad.
Ingredients
One 4-5 pound whole chicken, spatchcocked
buttermilk brine
⅓ cup olive oil
2 lemons, zested & juiced
6 cloves garlic, finely chopped or grated
4 sprigs fresh rosemary, destemmed & finely chopped
3 tablespoon fresh oregano
1 teaspoon crushed red pepper flake
kosher salt & ground black pepper, to season
Buttermilk Brine
2 cups buttermilk
1 head garlic, halved crosswise
2 sprigs fresh rosemary
1 tablespoon kosher salt
Preparation
In a large bowl, airtight container, or resealable bag, combine buttermilk and salt. If desired, add smashed garlic and rosemary. Submerge the spatchcocked chicken in the buttermilk mixture, ensuring it is fully submerged. Cover or seal the container and refrigerate for up to 24 hours.
In a small bowl or jar, whisk together olive oil, lemon zest, lemon juice, garlic, rosemary, oregano, and red pepper flakes. Set aside or store in an airtight container in the refrigerator for up to 5 days.
Marinate the chicken: At least 60 minutes before grilling, remove the chicken from the refrigerator and drain the brine. Pat the chicken dry with paper towels. Place the chicken breast-side up on a large plate or baking sheet. Massage the Tuscan marinade all over the chicken, working it between the skin and meat. Season the surface generously with kosher salt and ground black pepper. Set aside to marinate. If marinating longer than 1 hour, cover the chicken and refrigerate. The chicken can absorb the Tuscan marinade for up to 48 hours.
Set the Egg for indirect cooking with the convEGGtor at 250 degrees Fahrenheit.
Lay chicken directly on the cooking grid breast side up and smoke for about 45-50 minutes
Remove the chicken from the Egg once the internal temperature reaches 165 degrees Fahrenheit.
Notes