Grilled Spatchcocked Greek Chicken

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Description

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.

Ingredients

  • 1 cup extra virgin olive oil
  • ΒΌ 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

  1. Whisk olive oil
  2. lemon juice
  3. oregano
  4. garlic
  5. rosemary
  6. and tarragon together in a measuring cup.
  7. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  8. 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
  9. massage the oil mixture into the chicken skin. Season with salt and pepper.
  10. 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
  11. about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
  12. Drizzle reserved oil mixture over the chicken. Carve and serve.

Prep Time: 15 mins

Cook Time: 1 hr

Total Time: 1 hr 25 mins

Servings: 6

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