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Grilled Spatchcocked Greek Chicken

This grilled spatchcocked chicken is simple to do and only requires a sharp pair of kitchen shears and 5 minutes of your time. Grilling over indirect heat keeps the chicken moist.

Preparation Details

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 25 mins

Servings: 6

Ingredients

  • 1 cup extra virgin olive oil
  • ¼ cup lemon juice
  • 3 tablespoons chopped fresh oregano
  • 3 cloves garlic, minced
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon dried tarragon
  • 1 (4.5 pound) whole chicken, spatchcocked
  • salt and ground black pepper to taste

Steps

  1. Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
  4. Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
  5. Drizzle reserved oil mixture over the chicken. Carve and serve.

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