Grilled Spatchcocked Greek Chicken

Speed up cook time on a whole chicken by spatchcocking it. It 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 bird moist.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 1213 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.

Step 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.

Step 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.

Step 5

Drizzle reserved oil mixture over the chicken. Carve and serve.