Grilled Goat Cheese and Spinach Stuffed Spatchcock Chicken

Judy Armstrong


The stuffing keeps the grilled chicken moist and adds so much extra flavor to traditional grilled chicken. This dish presents beautifully for a special dinner for family and friends. Spatchcocking a chicken is so much easier than it sounds!

★★★★★ 7 votes
15 Min
1 Hr

Blue Ribbon Recipe

Notes from the Test Kitchen:
This combo of spinach, goat cheese and roasted tomatoes is truly scrumptious!


4 oz
chopped sun-dried tomatoes in oil, drained
6 oz
fresh baby spinach, chopped
4 clove
garlic, minced
4 oz
goat cheese, crumbled
2 tsp
lemon zest, divided
2 Tbsp
fresh thyme leaves
1 medium
whole chicken (approximately 3 pounds)
1 tsp
1 tsp
1 tsp
fresh ground black pepper
2 Tbsp
vegetable oil
2 small
lemons, quartered
4 sprig(s)
fresh thyme for garnish


1Prepare grill to medium heat.
2Drain and chop the sun-dried tomatoes, reserving drained oil. Use a paper towel to remove excess oil from the chopped tomatoes. In a medium bowl, combine the chopped tomatoes, spinach, garlic, goat cheese, one teaspoon lemon zest and thyme leaves.
3Spatchcock the chicken by using poultry shears to cut down both sides of the backbone and removing it. Open the chicken (like a book) and skin-side down, use a paring knife to gently cut out the breastbone and white cartilage. Turn the chicken back over and starting at the neck, gently insert fingers under the skin and between the meat to loosen the skin over the breast and the top portions of the legs. Gently stuff and distribute equally, the Goat Cheese and Spinach mixture under the skin.
4Brush the reserved oil from the tomatoes over the chicken and season all over with the salt, paprika, and pepper.
5Brush the vegetable oil over the grill grate. Place the chicken on the grill (cut side down first) and grill over direct heat for 20 minutes per side, and the internal temperature inserted into the thickest portion of the thigh reaches 180 degrees F.
6Transfer the Grilled Goat Cheese and Spinach Stuffed Spatchcock Chicken to a serving platter. Sprinkle the chicken with the reserved lemon zest and garnish with the sprigs of fresh thyme. Serve with the quartered lemons to be squeezed on each serving.

About Grilled Goat Cheese and Spinach Stuffed Spatchcock Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American