August 25, 2022

Whole Spatchcocked Chicken with Flock Spice Rub

Recipe: Cory Vitiello

“This technique is a lot easier than people think. Just flip the chicken onto its back, cut out the backbone so it naturally opens up and press to flatten. Then rub with our signature Flock seasoning, which is delicious but simple to make.” – Cory Vitiello, Flock Rotisserie + Greens founder.


Flock Spice Rub (batch)

  • 6 tbsp kosher salt
  • 4 tbsp brown sugar
  • 4 tbsp smoked paprika
  • 1 tbsp cayenne
  • 2 tbsp garlic powder
  • 1 1/2 tbsp onion powder
  • 1 tbsp ground coriander
  • 1 tbsp ground fennel
  • 1 tbsp ground mustard seed

Chimichurri (batch)

  • 1 shallot, minced
  • 2 garlic cloves, grated or finely chopped
  • 1 tsp kosher salt
  • 1/2 cup sherry vinegar
  • 1 lime, zested and juiced
  • 1/2 cup finely chopped cilantro
  • 1/4 cup finely chopped flat-leaf parsley
  • 1/4 cup finely chopped mint
  • .1/4 cup finely chopped oregano
  • 3/4 cup extra-virgin olive oil

Grilled Chicken

  • 3 lb. whole chicken
  • 2–3 tbsp Flock Spice Rub (see above)
  • Cooking oil
  • 1/2 cup Chimichurri (see above)


Yield: Serve 4

Make Spice Rub

1. In small bowl, combine salt and brown sugar, and mix until homogeneous.

2. Add remaining spice rub ingredients and massage them into sugar and salt mixture, until homogenous and fragrant.

3. Store in airtight container for up to six months.

Make Chimichurri

1. In medium bowl, combine shallot and garlic. Add salt, vinegar, lime juice and zest, and let sit for 10 minutes.

2. Add chopped herbs and toss to combine. Using fork, whisk in olive oil slowly until completely incorporated. Keep in fridge for up to 3 days.

Prepare Chicken

1. Pat chicken dry with paper towels and set on cutting board. Flip chicken onto breast and, using sturdy kitchen shears, remove backbone by cutting carefully down each side of bone with 1/2″ to spare on either side, starting at head-end of bird. Entire inside of chicken should be exposed when finished.

2. Once backbone is removed, flip chicken back over, and press down on breastbone to crack it and flatten chicken further.

3. Generously coat both sides of chicken with spice rub, ensuring it gets in all nooks and crannies of skin.

4. Place on rack, uncovered, in fridge and allow to air cure for at least 4 hours, up to 24 hours.

Grill Chicken

1. On barbecue over medium-high heat, lightly grease grill with cooking oil. Lightly oil chicken on both sides before placing on grill, skin-side down, and on 45-degree angle to grates. Cook for 5 minutes, or until skin releases easily from grill — don’t move it during this time.

2. Pivot bird 45 degrees, still skin-side down (this will give desired crosshatched grill marks), and cook for 5 more minutes. Flip chicken and cook bone-side down for 30 minutes, or until fattest part of meat reaches internal temperature of 165F and juices run clear.

3. Take off grill and allow to rest for 15 minutes before serving with Chimichurri on the side.

Author: Alice Lawlor

Maya Visnyei


Food styling David Grenier

Prop styling Stacey Smithers