grilled goat cheese and spinach stuffed spatchcock chicken

★★★★★ 7 Reviews
JudyHArms avatar
By Judy Armstrong
from Prairieville, LA

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!

Blue Ribbon Recipe

This combo of spinach, goat cheese and roasted tomatoes is truly scrumptious!

— The Test Kitchen @kitchencrew
serves 4
prep time 15 Min
cook time 1 Hr
method Grill

Ingredients For grilled goat cheese and spinach stuffed spatchcock chicken

  • 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 md
    whole chicken (approximately 3 pounds)
  • 1 tsp
    salt
  • 1 tsp
    paprika
  • 1 tsp
    fresh ground black pepper
  • 2 Tbsp
    vegetable oil
  • 2 sm
    lemons, quartered
  • 4 sprig
    fresh thyme for garnish
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How To Make grilled goat cheese and spinach stuffed spatchcock chicken

  • 1
    Prepare grill to medium heat.
  • 2
    Drain 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.
  • 3
    Spatchcock 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.
  • 4
    Brush the reserved oil from the tomatoes over the chicken and season all over with the salt, paprika, and pepper.
  • 5
    Brush 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.
  • 6
    Transfer 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.

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