Grilled Spatchcocked Greek Chicken

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.

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Prep Time 15

Cook Time 1

Additional time 10

Total Time 1 25

Servings: 6

Course: dinner, grilled, main dish

Cuisine: Greek, Mediterranean

Calories: 1231

Ingredients Equipment Method Nutrition Notes

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

Equipment

Tongs
Instant-read thermometer
Mixing bowl or resealable bag
Cutting board
Kitchen shears or a sharp knife (for spatchcocking)
Grill (charcoal or gas)

Method

Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
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.
Drizzle reserved oil mixture over the chicken. Carve and serve.

Nutrition

Calories: 1231kcalCarbohydrates: 2gProtein: 39gFat: 115gSaturated Fat: 27gCholesterol: 159mgSodium: 151mgPotassium: 299mgVitamin C: 7mgCalcium: 44mgIron: 3mg

Notes

Flattened for faster, even grilling, this herb-marinated chicken bursts with bright Mediterranean flavor.

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