Grilled Spatchcocked Greek Chicken: A Flavorful & Easy Recipe

Looking for a show-stopping, incredibly flavorful, and surprisingly easy grilling recipe? Look no further than this Grilled Spatchcocked Greek Chicken! Spatchcocking, also known as butterflying, is a simple technique that allows the chicken to cook evenly and quickly, resulting in juicy, tender meat and crispy, golden-brown skin. Combined with the vibrant flavors of Greece – lemon, garlic, oregano, and olive oil – this chicken is a guaranteed crowd-pleaser. This recipe provides detailed instructions, tips, and variations to ensure your success. Let’s dive in!

Why Spatchcock Chicken?

Before we get into the specifics of the recipe, let’s briefly discuss why spatchcocking is such a great method for grilling (and roasting, for that matter):

• Even Cooking: By flattening the chicken, it’s exposed to a more consistent heat source, ensuring even cooking throughout. This eliminates the dreaded dry breast and undercooked thighs.
• Faster Cooking: Spatchcocked chicken cooks significantly faster than a whole, unflattened chicken. This is perfect for weeknight meals or when you’re short on time.
• Crispy Skin: The increased surface area allows for maximum skin exposure to the heat, resulting in beautifully crispy and golden-brown skin.
• Easier Carving: A flattened chicken is much easier to carve than a whole chicken, making serving a breeze.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious Grilled Spatchcocked Greek Chicken:

• 1 whole chicken (3-4 lbs): Choose a chicken that is relatively uniform in size for even cooking.
• 1/4 cup olive oil: Use a good quality extra virgin olive oil for the best flavor.
• 1/4 cup lemon juice: Freshly squeezed lemon juice is essential for the bright, citrusy flavor.
• 4 cloves garlic, minced: Garlic is a key component of Greek cuisine. Mince it finely for the best flavor distribution.
• 2 tablespoons dried oregano: Oregano is a classic Greek herb. Dried oregano works well, but fresh oregano can also be used (use 4 tablespoons if using fresh).
• 1 tablespoon dried thyme: Thyme adds an earthy note to the marinade.
• 1 teaspoon salt: Kosher salt or sea salt is preferred.
• 1/2 teaspoon black pepper: Freshly ground black pepper is best.
• 1/4 teaspoon red pepper flakes (optional): For a touch of heat.
• Lemon wedges, for serving (optional): Adds a final burst of freshness.
• Fresh parsley, chopped, for garnish (optional): Adds color and freshness.

Equipment You’ll Need

• Cutting board: A large, sturdy cutting board is essential for spatchcocking the chicken.
• Sharp kitchen shears or poultry shears: These are necessary for removing the backbone.
• Mixing bowl: For preparing the marinade.
• Grill: A gas grill or charcoal grill will work.
• Instant-read thermometer: To ensure the chicken is cooked to a safe internal temperature.
• Tongs: For handling the chicken on the grill.
• Aluminum foil: For resting the chicken.

Step-by-Step Instructions

Now, let’s get to the heart of the matter: making the Grilled Spatchcocked Greek Chicken. Follow these detailed instructions for perfect results.

Step 1: Spatchcock the Chicken

This is the most important step! Don’t be intimidated; it’s easier than you think.

1. Prepare the Chicken: Remove the chicken from its packaging and pat it dry with paper towels. This helps the skin crisp up.
2. Locate the Backbone: Place the chicken breast-side down on the cutting board. Locate the backbone running down the center of the chicken.
3. Cut Along the Backbone: Using sharp kitchen shears or poultry shears, cut along one side of the backbone, starting at the tail end and working your way up to the neck. Apply firm, even pressure.
4. Repeat on the Other Side: Repeat the process on the other side of the backbone, removing the entire backbone. You can save the backbone for making chicken stock.
5. Flatten the Chicken: Flip the chicken over so that it’s breast-side up. Press down firmly on the breastbone to flatten the chicken. You may hear a crack; this is normal.

Step 2: Prepare the Greek Marinade

The marinade is what gives this chicken its incredible flavor.

1. Combine Ingredients: In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, and red pepper flakes (if using).

Step 3: Marinate the Chicken

Allowing the chicken to marinate is crucial for infusing it with flavor and tenderizing the meat.

1. Coat the Chicken: Place the spatchcocked chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it’s evenly coated on all sides.
2. Marinate: Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. The longer the chicken marinates, the more flavorful it will be.

Step 4: Prepare the Grill

Properly preparing your grill is essential for achieving the best results.

1. Clean the Grates: Clean the grill grates thoroughly to prevent sticking.
2. Oil the Grates: Lightly oil the grill grates with cooking oil to further prevent sticking.
3. Set Up the Grill for Indirect Heat: For a gas grill, preheat to medium heat (around 350°F or 175°C). Turn off one or two burners to create an area of indirect heat. For a charcoal grill, arrange the coals on one side of the grill to create a hot zone and a cool zone.

Step 5: Grill the Chicken

Now for the fun part: grilling the chicken!

1. Remove Chicken from Marinade: Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels to help the skin crisp up.
2. Grill Skin-Side Up: Place the chicken skin-side up (breast-side up) on the indirect heat side of the grill. This allows the chicken to cook through without burning the skin.
3. Grill for 30-40 Minutes: Grill for 30-40 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use an instant-read thermometer to check the temperature.
4. Sear the Skin (Optional): If you want extra crispy skin, you can move the chicken to the direct heat side of the grill for the last few minutes of cooking, flipping it occasionally. Watch carefully to prevent burning.
5. Rest the Chicken: Once the chicken is cooked through, remove it from the grill and tent it with aluminum foil. Let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

Step 6: Carve and Serve

Carving a spatchcocked chicken is easy!

1. Carve the Chicken: Carve the chicken into serving pieces. You can remove the legs, thighs, and breasts.
2. Serve: Serve the Grilled Spatchcocked Greek Chicken immediately. Garnish with fresh parsley and lemon wedges, if desired.

Tips for Grilling Success

Here are a few extra tips to ensure your Grilled Spatchcocked Greek Chicken is a culinary masterpiece:

• Don’t Overcrowd the Grill: If you’re grilling multiple chickens, make sure to leave enough space between them for proper airflow.
• Control the Heat: Keep a close eye on the grill temperature and adjust the burners or vents as needed to maintain a consistent temperature.
• Use a Meat Thermometer: An instant-read thermometer is your best friend when grilling. It’s the only way to ensure the chicken is cooked to a safe internal temperature.
• Let the Chicken Rest: Resting the chicken is crucial for retaining moisture and preventing it from drying out.
• Don’t Be Afraid to Experiment: Feel free to adjust the marinade ingredients to your liking. Add more garlic, lemon, or herbs to customize the flavor.

Variations and Additions

Want to put your own spin on this recipe? Here are a few variations and additions to consider:

• Add Vegetables: Toss some vegetables like bell peppers, onions, and zucchini with olive oil and herbs, and grill them alongside the chicken.
• Use Different Herbs: Experiment with different herbs like rosemary, sage, or marjoram.
• Add a Spicy Kick: Increase the amount of red pepper flakes for a spicier chicken.
• Make a Lemon-Herb Butter: Mix softened butter with lemon zest, herbs, and garlic, and spread it under the skin of the chicken before grilling for extra flavor and moisture.
• Serve with Tzatziki Sauce: A classic Greek yogurt sauce made with cucumber, garlic, and dill, tzatziki sauce is the perfect accompaniment to this chicken.
• Serve with a Greek Salad: A fresh and vibrant Greek salad is a great side dish for Grilled Spatchcocked Greek Chicken.

Serving Suggestions

This Grilled Spatchcocked Greek Chicken is a versatile dish that can be served in a variety of ways. Here are a few serving suggestions:

• As a Main Course: Serve it with roasted vegetables, rice, or potatoes.
• In Sandwiches or Wraps: Shred the chicken and use it in sandwiches or wraps with tzatziki sauce and vegetables.
• On Salads: Add grilled chicken to your favorite salad for a protein-packed meal.
• As Part of a Greek Feast: Serve it alongside other Greek dishes like moussaka, spanakopita, and dolmades.

Make Ahead Tips

Want to get a head start on this recipe? Here are a few make-ahead tips:

• Prepare the Marinade: The marinade can be made up to 3 days in advance and stored in the refrigerator.
• Marinate the Chicken: The chicken can marinate for up to 24 hours in the refrigerator.
• Spatchcock the Chicken: You can spatchcock the chicken a day in advance and store it in the refrigerator.

Storage Instructions

Leftover Grilled Spatchcocked Greek Chicken can be stored in the refrigerator for up to 3 days. Reheat it in the oven or microwave until heated through.

Nutritional Information (Approximate)

Please note that nutritional information is approximate and will vary depending on the specific ingredients used.

• Calories: 300-400 per serving
• Protein: 30-40 grams per serving
• Fat: 15-25 grams per serving
• Carbohydrates: 5-10 grams per serving

Final Thoughts

This Grilled Spatchcocked Greek Chicken recipe is a winner for its flavor, ease of preparation, and impressive presentation. Whether you’re grilling for a weeknight dinner or a weekend barbecue, this chicken is sure to be a hit. So, fire up your grill and get ready to enjoy a taste of Greece!

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Enjoy your delicious Grilled Spatchcocked Greek Chicken!