Grilled Spatchcocked Greek Chicken recipe
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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
Nutrition Info
- 1213.4 caloriescarbohydrate: 1.8 gcholesterol: 158.9 mgfat: 115.3 gfiber: 0.1 gprotein: 39.3 gsaturatedFat: 27.1 gservingSize: -sodium: 151 mgsugar: 0.3 gtransFat: : -unsaturatedFat: : -
Directions Grilled Spatchcocked Greek Chicken
Directions
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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.