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greek grilled spatchcock chicken​ recipe

Learn to make juicy, flavorful Greek grilled spatchcock chicken with bold Mediterranean spices and easy grilling tips!
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Main Course
Servings 4 people

Ingredients
  

For the Marinade:

  • 1/3 cup extra-virgin olive oil
  • Juice and zest of 2 lemons
  • 4 garlic cloves minced
  • 2 tablespoons dried oregano
  • 1 tablespoon fresh rosemary chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

For the Chicken:

  • 1 whole chicken 3-4 pounds, spatchcocked

Optional Garnishes:

  • Fresh parsley chopped
  • Lemon wedges
  • A drizzle of extra-virgin olive oil

Instructions
 

  • Step 1: Prepare the Chicken
    Spatchcock the chicken using the method described above.Pat the chicken dry with paper towels to ensure crispy skin.
  • Step 2: Make the Marinade
    In a bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, rosemary, smoked paprika, salt, and pepper.
  • Step 3: Marinate the Chicken
    Place the chicken in a large resealable bag or shallow dish.Pour the marinade over the chicken, ensuring it's evenly coated. Then, seal the bag or cover the dish and refrigerate.
  • Step 4: Preheat the Grill
    Heat your grill to medium-high (about 375°F/190°C).Set up two zones: one for indirect heat and one for direct heat.
  • Step 5: Grill the Chicken
    Place the chicken skin-side up over indirect heat. Close the lid and cook for 30-40 minutes.Flip the chicken and move it to direct heat. Grill for an additional 10-15 minutes, flipping occasionally, until the skin is golden and crisp.
  • Step 6: Rest and Serve
    Remove the chicken from the grill and let it rest for 10 minutes before carving. This helps retain its juices.Garnish with parsley, lemon wedges, and a drizzle of olive oil.
Keyword greek grilled spatchcock chicken​