Whole30 + Keto Grilled Spatchcock Blackened Chicken Recipe + Video – a low carb butterflied chicken coated in blackened seasoning and grilled on the barbecue. Paleo, gluten free, grain free, dairy free, sugar free, clean eating, real food.

grilled blackened chicken on a white place with roasted radishes and shaved brussels

Have you ever spatchcocked a chicken? Or some people call it butterflying a chicken? It’s where you cut the back bone out and press it so it lays fast. The chicken cooks much faster, and you can easily season it on all sides.

This Whole30 + Keto Grilled Spatchcock Blackened Chicken is my favorite way to grill a whole chicken. So flavorful, and stays juicy thanks to all the bones!

grilled spatchcock blackened chicken on a white background

How To Spatchcock A Chicken

Spatchcocking a chicken is much easier than you think. Use your kitchen shears to slice out the back bone. Save it for your next batch of bone broth!

After you cut it out, flip the chicken skin side up and press down on the breast bone with the palm of your hand. This will flatten the chicken. Now you can easily season both sides, and all the skin gets so crispy and perfect when grilled!

grilled blackened chicken on a white place with roasted radishes and shaved brussels

Whole30 + Keto Grilled Spatchcock Blackened Chicken

I love serving this Whole30 + keto grilled spatchcock blackened chicken with my lime aioli. It adds tons of flavor, and even better fat macros. They pair perfectly together.

My favorite sides are roasted radishes and sauteed shaved brussels sprouts. Yum!

Watch Grilled Spatchcock Blackened Chicken Recipe Demo (3:07 minutes)

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Whole30 + Keto Grilled Spatchcock Blackened Chicken

  • Author: Natalie
  • Prep Time: 5
  • Cook Time: 45
  • Total Time: 50 minutes
  • Yield: 4 1x



Spatchcock Blackened Chicken

  • 3 or 4 pound chicken, spatchcocked (watch this recipe demo video if it’s your first time spatchcocking a chicken)
  • 2 tablespoons olive oil
  • 3 tablespoons blackened seasoning

Lime Aioli

  • 1/2 cup mayonnaise
  • zest from 1 lime
  • juice from 1 juicy lime
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper



  1. Preheat your grill over medium high heat. We have a Traeger grill, and I set it to 375ºF. Clean the grill grates.
  2. Rub both sides of the chicken with olive oil. Season both sides of the chicken generously with the blackened seasoning.
  3. Grill breast skin side UP until the chicken has an internal temperature of 165ºF, about 45 minutes on my Traeger grill. I never flip the chicken, just grill it skin side up the whole time.
  4. While the chicken is grilling, make the lime aioli. In a small bowl, combine the mayo, lime zest, lime juice, salt + pepper. Stir to combine. Taste and adjust the seasoning if desired.
  5. Remove from the grill and allow to rest for 5 minutes. Then carve the chicken and serve with the lime aioli. I love this meal with my roasted radishes and my sauteed shaved brussels sprouts.
  6. Leftovers will keep in an airtight container refrigerated for at least 5 days.


This may cook faster on a charcoal or gas grill. Start checking the temperature at around the 30 minute mark.

Don’t have a grill? You can roast the chicken in a 425ºF oven on a wire rack rimmed baking sheet for 45 minutes!

I used my homemade blackened seasoning spice blend. You could use store bought, or really any spice blend would work here.

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