Name: Grilled Spatchcocked Greek Chicken
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Extra virgin olive oil - 1 cup; Lemon juice - ¼ cup; Chopped fresh oregano - 3 tablespoons; Garlic, minced - 3 cloves; Minced fresh rosemary - 2 teaspoons; Dried tarragon - 1 teaspoon; Whole chicken, spatchcocked - 1 (4.5 pound); Salt and ground black pepper to taste - 1 (4.5 pound)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Spatchcocked Greek Chicken

1. Extra virgin olive oil - 1 cup

2. Lemon juice - ¼ cup

3. Chopped fresh oregano - 3 tablespoons

4. Garlic, minced - 3 cloves

5. Minced fresh rosemary - 2 teaspoons

6. Dried tarragon - 1 teaspoon

7. Whole chicken, spatchcocked - 1 (4.5 pound)

8. Salt and ground black pepper to taste - 1 (4.5 pound)

How to cook deliciously - Grilled Spatchcocked Greek Chicken

1. Stage

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

2. Stage

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

3. Stage

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. Stage

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. Stage

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