GRILLED SPATCHCOCKED GREEK CHICKEN

Grilled Spatchcocked Greek Chicken image

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.

Provided by Soup Loving Nicole

Categories World Cuisine Recipes European Greek

Time 1h25m

Yield 6

Number Of Ingredients 8

Previous Next

Ingredients

1 cup extra virgin olive oil
¼ 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

Steps:

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

Nutrition Facts : Calories 1213.4 calories, Carbohydrate 1.8 g, Cholesterol 158.9 mg, Fat 115.3 g, Fiber 0.1 g, Protein 39.3 g, SaturatedFat 27.1 g, Sodium 151 mg, Sugar 0.3 g