Smoky Spanish Spiced Grilled Chicken Recipe

July 11, 2015 1

Smoky Spanish Spiced Grilled Chicken Recipe

This Spanish spiced marinade gives incredibly rich and smoky flavor to grilled chicken. Here we use it on a whole chicken – our easy technique for “spatchcocking” allows all the parts to cook flat on the grill at the same time for juicy meat and delicious crispy skin. Double or triple this recipe to feed a crowd at your next summer BBQ – it looks dramatic carved and piled high on a platter.


  • Prep Time: 10 minutes
  • Cook Time: 55 minutes, largely unattended
  • Yield: Six - eight servings


  • 1 whole chicken
  • 8 garlic cloves
  • 1/4 cup olive oil
  • 1 teaspoon lemon juice
  • 3 Tablespoons smoked paprika (pimenton dulce preferred)
  • 1 Tablespoon dried oregano
  • 1 Tablespoon cumin
  • 1 Tablespoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1 lemon cut into 6 thin slices


  1. Place whole chicken breast side down on a cutting board – use poultry shears to cut out backbone and remove wing tips. Flip chicken over and press down on breastbone to crack and lay flat.
  2. Combine garlic, olive oil, lemon juice, and spices in a small food processor or blender and process until smooth. Use your fingers to gently separate skin from chicken breast, leg, and thigh. Spread marinade generously over outside of chicken and under skin. Slip lemon slices under skin. Cover chicken and marinate in the refrigerator for 8 hours or overnight.
  3. When ready to cook, preheat one side of your grill to medium-high heat. Grill chicken directly over the heat for 5-7 minutes per side or until lightly charred. Move to indirect heat and grill for 40-45 minutes or until cooked through to 165 degrees Fahrenheit. Let chicken rest before carving into pieces.


You can also precook the chicken in the oven to speed grill time with equally delicious results. Just roast breast side up in a roasting pan set at 500 degrees Fahrenheit for about 35-40 minutes. Finish chicken on the grill to crisp skin and reheat just before serving.

Comments (1)

  1. cooking spelt and barley pancake & Waffels

    - Abby

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