Grilled Spatchcocked Greek Chicken
Recipe by Soup Loving Nicole from allrecipes.com
Dinner 1 Hr. 25 Mins.
Ingredients
6
6 servings
- •1 cup extra virgin olive oil
- •0.25 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
- 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.
Nutritional Facts
Per 6 servings
- Calories: 1213
- Carbohydrate: 2g
- Fat: 115g
- Fiber: 0g
- Protein: 39g
- Sugar: 0g
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