Spatchcocked Deviled Chicken: Main Image

Quick Facts

Nutrition Facts

Calories 288
  Calories from Fat 198 (69%)
(34%)Total Fat 22g
(28%)Saturated Fat 6g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
(32%)Cholesterol 95mg
(15%)Sodium 354mg
(7%)Potassium 245mg
Total Carbohydrate 1g
(1%)Dietary Fiber 0g
Sugars 0g
Sugar Alcohols 0g
(40%)Protein 20g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Related Recipes

Spatchcocked Deviled Chicken


  • 1 3- 1/2 lb chicken (or 1 whole broiler-fryer, cut into parts)

  • Deviled Marinade1/4 cup Dijon mustard

  • 2 Tbs chopped fresh parsley

  • 1 Tbs minced garlic

  • 1/2 tsp salt

  • 1/4 tsp freshly ground black pepper

  • Warm Orange-Thyme Vinaigrette1/4 cup olive oil

  • 1/4 cup orange juice

  • 2 tsp Dijon mustard

  • 2 tsp white wine vinegar

  • 1 tsp minced fresh thyme

  • 1/2 tsp salt

  • 1/4 tsp freshly ground black pepper

The warm orange-thyme vinaigrette complements the mustardy chicken.


  • Using poultry shears or sharp knife, split the chicken along the backbone, leaving the breastbone intact, a preparation technique known as spatchcocking. Flatten the chicken by pressing down on it firmly. In a shallow, glass baking dish, mix together all ingredients for the marinade. Add chicken, rubbing marinade over entire surface. Cover the dish with plastic wrap and refrigerate for 20 minutes or up to 1 hour.
  • While chicken is marinating, prepare coals for the grill. Grill chicken over medium-hot coals for 30 to 35 minutes, until a thermometer inserted in the thickest part of the thigh registers 170° F. Discard remaining marinade.
  • While chicken is grilling, whisk together all ingredients for vinaigrette in a small, glass or nonstick saucepan.
  • Transfer the grilled chicken to a cutting board and let cool for 5 minutes. Over low heat, warm vinaigrette, whisking well. Carve the chicken and pour vinaigrette into a gravy pitcher. Serve chicken warm and pass vinaigrette separately.

Copyright © 2022 TraceGains, Inc. All rights reserved.

Read our healthy recipe definitions.

Learn more about TraceGains, the company.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2022.