Name: Grilled Spatchcocked Greek Chicken
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6
Cuisine: Greek Inspired, Greek
Ingredients: 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

Ingredients

6 serv.

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

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1 Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3 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.
4 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.
5 Drizzle reserved oil mixture over the chicken. Carve and serve.