Grilled Spatchcocked Greek Chicken

Name: Grilled Spatchcocked Greek Chicken
Yield: 4
Ingredients: 1 whole chicken spatchcocked; 1 c extra-virgin olive oil; 3 juice of lemons zest of; 3 garlic cloves, finely grated; 2 Tbsp chopped fresh oregano; kosher salt freshly ground black pepper; 2 scallions, sliced; 1/4 c roughly chopped fresh dill

0 mins

Total time

4

Serving

8

Ingredients

Enable cook mode

Ingredients

whole chicken spatchcocked

cextra-virgin olive oil

juice of lemons zest of

garlic cloves, finely grated

Tbspchopped fresh oregano

kosher salt freshly ground black pepper

scallions, sliced

¹⁄₄

croughly chopped fresh dill

Directions

Step 1

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.

Step 2

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.

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