Spatchcocked Chicken with Garlic & Herb BellaVitano® Compound Butter

Spatchcocked might sound silly, but there’s nothing funny about how delicious this chicken tastes with Garlic & Herb BellaVitano® Compound Butter!

Serving Size

About 4 oz. of chicken


3 - 4

Spatchcocked Chicken with Garlic and Herb Compound Butter


Garlic & Herb BellaVitano
Sartori® Cheese

Garlic & Herb BellaVitano®

Compound Butter

4 oz. Sartori® Garlic & Herb BellaVitano®, shredded

1 stick Unsalted Butter, softened

1 Tbsp. Shallots, minced

1 Garlic Clove, minced

2 Tbsp. Fresh Herbs, chopped (we like rosemary & chives)

1 tsp. Fresh Lemon Juice

Salt & Pepper, to taste


1 Chicken (3 1/2 to 4 pounds), spatchcocked (see cooking directions)


Step 1

In a bowl, mash together softened butter, shredded Garlic & Herb BellaVitano®, shallot, garlic, herbs, lemon juice, pepper, and salt.

Step 2

We ask our butcher to spatchcock the chicken, leaving the skin on (if you’re feeling ambitious and want to do it yourself, Google it). Rub 3/4 of the compound butter all over the chicken, including under the skin (save the rest of the butter for serving). Refrigerate the chicken, breast up for 2 hours.

Step 3

Heat grill to medium-high. Grill chicken breast side down, covered, until nicely charred for 10 to 15 minutes. Flip and cook 30 more minutes. Flip it again and grill until internal temperature reaches 165 degrees in the thickest part of the breast. Let rest 10 minutes.

Step 4

We serve the chicken with mixed greens and crusty bread (feel free to slather with your left over Garlic & Herb BellaVitano® Compound Butter).