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.
Ingredients
- 1 cup extra virgin olive oil
- 0.25 cups lemon juice
- 3 tablespoons chopped fresh oregano
- 3 cloves garlic , minced
- 2 teaspoons minced fresh rosemary
- 1 teaspoon dried tarragon
- 1 whole chicken , 4.5 pound
- salt and ground black pepper to taste
Instructions
-
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.
Nutrition Facts
Per serving
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