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5 from 3 ratings

Whole30 + Keto Grilled Spatchcock Blackened Chicken

This Whole30 + Keto Grilled Spatchcock Blackened Chicken Recipe is a low carb butterflied chicken coated in blackened seasoning and grilled on the barbecue.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 547
Author: Natalie


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


  • roasted radishes
  • sautéed shaved brussels sprouts


  • Preheat your grill over medium high heat. We have a Traeger grill, and I set it to 375ºF. Clean the grill grates.
  • Rub both sides of the chicken with olive oil. Season both sides of the chicken generously with the blackened seasoning.
  • 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.
  • 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.
  • 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.
  • 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.


Calories: 547 | Total Carbs: 3.4g | Protein: 31.5g | Fat: 45g | Fiber: 0.8g | Net Carbs: 3g