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Grilled Spatchcock Chicken Greek Style
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5 from 2 votes

Grilled Spatchcock Chicken, Greek Style

Greek Style herbs and honey marinated Spatchcocked Chicken on Grill
Prep Time10 minutes
Course: Entree
Cuisine: Greek
Keyword: Greek Chicken, Spatchcocked Chicken
Servings: 4 servings

Ingredients

  • 1 Spatchcocked Chicken

Marinade

  • 1 cups olive oil
  • 2 lemons zest and juice
  • 2 tablespoons fresh oregano chopped
  • 4 sprigs fresh thyme
  • 3 garlic cloves minced
  • 1 1/2 teaspoons salt
  • 2 tablespoons fresh dill chopped
  • 1/2 teaspoon black pepper

Instructions

Prepare Chicken

  • To spatchcock chicken, cut out the backbone (discard, use for soups) and press down on breast/thigh to flatten. Turn chicken over, cut out the back, leaving breasts, thighs, legs.

Marinade

  • Whisk together olive oil, lemon juice, garlic, and all herbs except the fresh dill.
  • Use 1/2 marinade to marinate chicken for up to one day or at least one hour. Reserve the other half for once chicken is cooked.

Grill Chicken

  • Take chicken out of refrigerator an hour before grilling.
  • Light the grill hot.
  • When ready to grill, wipe off marinade of chicken, turn off half of the grill and place chicken breast side up on the side with no heat.
  • Close lid, roast for about 50 minutes until internal temperature reaches 155 degrees F., 68 C.
  • Place chicken breast side down on hot side of grill for about ten minutes until internal temperature reaches 165 degrees F. or 75 C.
  • Once chicken is placed on serving dish, add dill, honey, to remaining marinade and pour over chicken.
  • Allow chicken to rest 10 minutes prior to carving.