Grilled Spatchcocked Greek Chicken Recipe

"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."


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  • 1 cup extra virgin olive oil
  • 1/4 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
  • Directions

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


    • Cook’s Note:
    • To spatchcock a chicken, use sharp kitchen shears and cut along both sides of the backbone and remove. Using your hands, press down on both sides of the chicken to flatten.

    Nutrition Facts

    Per Serving: 1213 calories;115.3 g fat;1.8 g carbohydrates;39.3 g protein;159 mg cholesterol;151 mg sodium.Full nutrition
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