grilled spatchcocked greek chicken

Grilled Spatchcocked Greek Chicken

Cuisine Recipes

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This barbecued spatchcocked chicken is easy to do and just requires a sharp sets of kitchen shears and 5 minutes of your time. Barbecuing over aberrant intensity keeps the chicken damp.

Cooking 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

Cooking Direction

    Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in an estimating cup.

    Preheat an outside barbecue for medium-high intensity and delicately oil the mesh.

    Put chicken on a rimmed baking sheet. Pour 1/2 of the oil blend over the chicken and save the leftover 1/2. Utilizing your hands, rub the oil blend into the chicken skin. Season with salt and pepper.

    Barbecue chicken skin-side up over roundabout intensity for 50 minutes. Move chicken over direct intensity and barbecue 5 minutes. Cautiously flip chicken over skin-side down and barbecue until skin is brown and firm, around 5 additional minutes. Move chicken to a serving platter and let rest for 10 minutes.

    Shower held oil combination over the chicken. Cut and serve.