Best 2 Grilled Spatchcocked Greek Chicken Recipes
**Grilled Spatchcocked Greek Chicken: A Savory Delight**
Prepare to embark on a culinary adventure with our grilled spatchcocked Greek chicken recipe, a dish that promises an explosion of flavors and aromas. This succulent chicken, marinated in a tantalizing blend of herbs, spices, and citrus, is grilled to perfection, resulting in a crispy skin and tender, juicy meat.
Our recipe collection features a variety of dishes inspired by diverse cuisines, each with its own unique flair. From the zesty flavors of our Greek chicken to the aromatic spices of our Indian chicken tikka masala, and the hearty comfort of our classic roast chicken, we have something for every palate.
Whether you're a seasoned grill master or just starting out, our detailed instructions and helpful tips will guide you through the process, ensuring a successful grilling experience. So gather your ingredients, fire up your grill, and let's create a memorable meal that will leave your taste buds dancing.
GRILLED SPATCHCOCKED GREEK CHICKEN
We're big fans of spatchcocking - that's when the backbone of a chicken is removed and flattened out. The beauty of this extra step is that all parts of the chicken finish cooking at around the same time, so no more dry breast meat!
Provided by Food Network Kitchen
Categories main-dish
Time 3h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- To spatchcock the chicken, use strong kitchen scissors or poultry shears and cut down either side of the spine. Pull out the spine, turn the chicken over and press down on the breast of the chicken to flatten it out to one thickness.
- Whisk together the olive oil, lemon juice and zest, garlic, oregano, 1 1/2 teaspoons salt and 1/4 teaspoon pepper in a medium bowl. Put the chicken in a gallon-size resealable plastic bag in a rimmed dish. Pour in half of the marinade, reserving the rest for serving later. Seal the bag and rotate it around to evenly distribute the marinade. Refrigerate for 1 hour.
- Remove the chicken from the marinade and discard the marinade. Pat the chicken dry with paper towels and season generously all over with salt and pepper; let sit at room temperature for 30 minutes.
- Prepare a grill for medium indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Place the chicken skin-side up on the indirect side of the grill with the legs facing the hotter side. Cover and cook until an instant-read thermometer inserted in the thickest part of the thigh (avoiding the bone) reads 150 to 160 degrees F (almost cooked through), about 50 minutes.
- Move the chicken over to the direct-heat side of the grill. After 2 minutes, flip the chicken to char and crisp up the skin side, another 3 or 4 minutes. Check that the temperature in the thigh is now at least 165 degrees F. If it is not, then move the chicken back to the indirect side, cover and cook until the final temperature is reached. Remove from the grill; let rest 20 minutes before carving.
- Stir the scallions and dill into the reserved marinade. Drizzle over the chicken or serve on the side.
GRILLED SPATCHCOCKED GREEK CHICKEN
Speed up cook time on a whole chicken by spatchcocking it. It 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 bird moist.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 6
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 1213.4 calories, Carbohydrate 1.8 g, Cholesterol 158.9 mg, Fat 115.3 g, Fiber 0.1 g, Protein 39.3 g, SaturatedFat 27.1 g, Sodium 151 mg, Sugar 0.3 g
Tips:
- Choose the right chicken: For best results, select a whole chicken weighing between 3 and 4 pounds.
- Spatchcock the chicken: This technique involves removing the chicken's backbone and flattening it, which helps it cook more evenly and quickly.
- Use a flavorful marinade: The marinade in this recipe combines olive oil, lemon juice, oregano, garlic, and thyme, which infuses the chicken with a delicious Greek flavor.
- Grill the chicken over indirect heat: This prevents the chicken from burning while still allowing it to cook through.
- Baste the chicken during cooking: This helps keep the chicken moist and flavorful.
- Let the chicken rest before carving: This allows the juices to redistribute throughout the meat, resulting in a more tender and juicy chicken.
Conclusion:
This grilled spatchcocked Greek chicken is a flavorful and easy-to-make dish that is perfect for any occasion. With its tender, juicy meat and crispy skin, it is sure to be a hit with your family and friends. Serve it with your favorite sides, such as roasted vegetables, rice, or potatoes, and enjoy a delicious and healthy meal.
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