Grilled Spatchcocked Greek Chicken
Grilling this spatchcocked chicken is a breeze; all it takes is a sharp pair of kitchen shears and just 5 minutes of your time. Cooking it over indirect heat ensures its succulence.
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
Instructions
- 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: 1213kcalCarbohydrates: 2gProtein: 39gFat: 115gSaturated Fat: 27gCholesterol: 159mgSodium: 151mgPotassium: 299mgVitamin C: 7mgCalcium: 44mgIron: 3mg
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