Greek Grilled Spatchcock Chicken
This Greek Grilled Spatchcock Chicken is marinated in a flavorful blend of lemon, garlic, and herbs, then grilled to perfection for a tender, juicy dish with a beautiful char. Perfect for family meals or outdoor gatherings, this recipe brings the essence of Mediterranean flavors to your table.
Equipment
- Kitchen Shears - For spatchcocking the chicken
- Large Mixing Bowl - To prepare and marinate the chicken
- Grill (Charcoal or Gas) - For cooking
- Basting Brush - To apply marinade during cooking
- Instant-Read Meat Thermometer - Ensures the chicken is cooked thoroughly
Ingredients
- 1 whole chicken - about 3-4 lbs, spatchcocked
- 1/4 cup olive oil - extra virgin
- 2 large lemons - juiced (about 1/4 cup)
- 4 cloves garlic - minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp rosemary - finely chopped
- 1/2 tsp salt
- 1/2 tsp black pepper
Optional Garnish
- Fresh parsley, chopped
- Lemon wedges for serving
Instructions
Prepare the Chicken
- Using kitchen shears, carefully spatchcock the chicken by removing the backbone and flattening it.
Make the Marinade
- In a large mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, rosemary, salt, and pepper.
Marinate the Chicken
- Place the spatchcocked chicken in the bowl and coat evenly with the marinade. Cover and let it marinate in the fridge for at least 1 hour, preferably overnight for best flavor.
Preheat the Grill
- Heat the grill to medium-high (about 400°F). Oil the grates to prevent sticking.
Grill the Chicken
- Place the chicken skin-side down on the grill. Grill for 20 minutes, then flip and cook for another 20-25 minutes until golden and the internal temperature reaches 165°F.
Rest and Serve
- Allow the chicken to rest for 10 minutes before slicing. Garnish with fresh parsley and lemon wedges.
Notes
For the juiciest results, marinate the chicken for several hours or overnight. Pair this Greek grilled chicken with a traditional Greek salad, roasted potatoes, or pita bread with tzatziki.