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Grilled Greek Spatchcock Chicken

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
85 min
SERVINGS
6 servings
Dinner Greek
Grilled Greek Spatchcock Chicken
Ingredients
  • 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
Instructions
1
Combine olive oil, freshly squeezed lemon juice, dried oregano, minced garlic, fragrant rosemary, and subtle tarragon in a measuring cup.
2
Preheat your outdoor grill to medium-high heat, taking care not to exceed the recommended temperature. Lightly brush the grill grates with oil to prevent sticking.
3
Position the chicken on a rimmed baking sheet, ensuring it is in a single layer. Pour half of the blended oil mixture over the chicken and reserve the remaining half for later use. Using your fingers, gently work the oil mixture into the chicken's skin, making sure to cover every area evenly. Sprinkle salt and pepper over the top of the chicken for added flavor.
4
Grill the chicken skin-side up over low heat for 50 minutes, periodically rotating it to ensure even cooking. Move the chicken to direct heat and grill for an additional 5 minutes, taking care not to burn it. Flip the chicken over skin-side down and grill until the skin is golden brown and crispy, approximately 5 more minutes. Transfer the chicken to a serving platter and let it rest for 10 minutes, allowing the juices to redistribute.
5
Drizzle the reserved oil mixture over the chicken, taking care not to overdo it. Slice and serve immediately.