Cheater’s Grilled Whole Chicken and Vegetables

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Photo: Liz Andrew/Styling: Erin McDowell

We’re always on the hunt for easy ways to cook a whole bird. That’s why we’re obsessed with this cheater’s grilled whole chicken and vegetables. Flatten the chicken by removing its backbone (a technique called spatchcocking) and then cook it on the grill. Your bird is done in an hour and you don’t even have to worry about getting your kitchen dirty.


1 whole chicken

1 lemon, halved

2 teaspoons onion powder

Kosher salt and freshly ground black pepper

Extra-virgin olive oil

3 bell peppers, quartered

1 zucchini, sliced

1 summer squash, sliced

2 red onions, quartered


1. Prepare your grill for high heat. Using sharp kitchen shears, cut along both sides of the backbone and remove it; discard the backbone. Turn the chicken over onto a baking sheet and press flat.

2. Squeeze the lemon over the chicken skin. Season with the onion powder, salt and pepper.

3. Brush the chicken and the grill grates with olive oil. Place the chicken, skin side down, onto the grill.

4. Grill until the chicken is nicely charred, 12 to 15 minutes. Turn the chicken over and continue to cook for 25 to 30 minutes. Flip again and cook until the chicken is fully cooked (a thermometer inserted into the thickest part should read 165°F). Remove from the grill and let rest.

5. Season the vegetables with salt and pepper, and brush the vegetables and grill grates with olive oil. Grill the vegetables until they’re tender and charred, 6 to 7 minutes, flipping as needed. Serve alongside the chicken.

Nutrition Facts
  • 661 calories

  • 45g fat

  • 17g carbs

  • 46g protein

  • 9g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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