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Grilled Spatchcocked Greek Chicken

This grilled spatchcocked chicken is simple to do and only requires a sharp pair of kitchen shears and 5 minutes of your time. Grilling over indirect heat keeps the chicken moist.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 6 people
Calories 4965.5 kcal

Equipment

  • 1 Kitchen Shears Essential for spatchcocking if chicken isn't prepped.
  • 1 Whisk For emulsifying the marinade.
  • 1 Outdoor Grill With both indirect and direct heat zones.
  • 1 Rimmed Baking Sheet For chicken prep and containing marinade.
  • 1 Instant-Read Thermometer Crucial for verifying doneness to 165°F (74°C).

Ingredients
  

Main

  • 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

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.

Notes

Achieving the perfect spatchcocked chicken relies on proper heat management. Ensure your grill has a clear indirect heat zone for the initial cook to prevent charring and promote even cooking, resulting in a moist interior. The final direct heat exposure is vital for rendering fat and crisping the skin—monitor closely to avoid burning. Consider marinating the chicken for at least 2-4 hours, or preferably overnight, for deeper flavor penetration. A touch of red wine vinegar in the marinade can brighten the Greek flavors. Always rest the chicken after grilling; this allows the juices to redistribute, ensuring a tender, succulent result. For added aromatics, tuck extra fresh oregano and rosemary sprigs under the chicken while it rests.