Name: Greek Grilled Spatchcock Chicken
Prep time: 15 min
Cook time: PT-486895H45M54S
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 1 whole chicken (about 3–4 lb), spatchcocked; ½ cup olive oil; Juice of 2 lemons; 4 garlic cloves, minced; 1 Tbsp dried oregano; 1 tsp paprika (sweet or smoked); Salt and pepper, to taste

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Short Description

A vibrant Mediterranean-style grilled spatchcock chicken marinated in olive oil, lemon, garlic, and oregano. Juicy, flavorful, and perfect for backyard grilling or a summer feast.

Why You’ll Love This Recipe

Bold Mediterranean flavors: lemon, garlic, oregano, and olive oil.
Even cooking and crispy skin: spatchcocking ensures a juicy interior and well-cooked thighs.
Simple prep, impressive result: one-pan marinade, grill magic, and minimal cleanup.
Healthy and protein-rich: lean, wholesome, and satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 whole chicken (about 3–4 lb), spatchcocked
½ cup olive oil
Juice of 2 lemons
4 garlic cloves, minced
1 Tbsp dried oregano
1 tsp paprika (sweet or smoked)
Salt and pepper, to taste

Directions

Spatchcock the chicken: Using kitchen shears, cut out the backbone of the chicken. Flip it breast-side up and press down firmly to flatten.
Make the marinade: In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
Marinate: Place the flattened chicken in a dish or bag. Pour the marinade over it, ensuring the skin side is well-coated. Marinate for at least 1 hour, or ideally overnight.
Prep the grill: Heat your grill to medium-high and arrange for two-zone cooking with one hot side for browning and one cooler area for finishing.
Grill skin-side down: Start over direct heat for about 10 minutes, until the skin is golden and crispy.
Finish cooking indirectly: Move the chicken to the cooler zone, cover, and grill for an additional 25–35 minutes, until a meat thermometer reads 165 °F in the thickest thigh.
Rest and serve: Remove the chicken, let rest for 10 minutes before slicing. This seals in the juices.

Servings and timing

Serves: 4–6 people
Prep time: 15 minutes (plus 1-hour marination)
Cook time: 35–45 minutes
Total time: ~1 hour and 15 minutes (with 1-hour marinade)

Variations

Herby twists: Add fresh basil, mint, or thyme to the marinade.
Feta brine finish: Crumble feta over the chicken just before serving.
Spice it up: Stir in ground cumin, coriander, or a pinch of red pepper flakes.
Sauce swap: Serve with tzatziki, chimichurri, or garlic yogurt sauce.
Alternative cooking method: Bake at 425 °F for 45–55 minutes until skin is crisp and meat 165 °F.

Storage/reheating

Refrigerator: Store sliced or whole leftovers in an airtight container for up to 3 days.
Reheat: Oven at 350 °F for 10–12 minutes until warm; avoid microwave to retain texture.

FAQs

1. What is spatchcocking, and why is it used?

Spatchcocking removes the backbone and flattens the chicken, promoting faster, more even cooking and crispier skin.

2. Can I skip the paprika?

Yes — paprika adds color and mild flavor, but the chicken is delicious even without it.

3. How long should I marinate the chicken?

At least 1 hour; for maximum flavor, marinate up to 24 hours in the fridge.

4. What if I don’t have a grill?

Bake in the oven at 425 °F for 45–55 minutes until it reaches 165 °F and crisps up.

5. How do I know it’s cooked?

Insert an instant-read thermometer into the thickest part of the thigh—it should read 165 °F.

6. Should I rest the chicken after cooking?

Yes — resting for 10 minutes reabsorbs the juices and makes slicing easier.

7. Can I use fresh herbs instead of dried oregano?

Yes — swap dried oregano with 1 Tbsp fresh oregano or 2 Tbsp basil/mint for a greener flavor.

8. What sides pair well?

Tzatziki sauce, Greek salad, roasted vegetables, lemon rice, or pita bread make great accompaniments.

9. How can I add smoky flavor without a grill?

Lightly smoke the chicken in the oven on a smoker tray or use smoked paprika in the marinade.

10. Is this dish healthy?

Yes — it’s packed with lean protein, flavored with heart-healthy olive oil and fresh herbs, and low in added fat.

Conclusion

Greek Grilled Spatchcock Chicken delivers a feast of Mediterranean flavors with ease. Cooking flat on the grill yields juicy meat and crisp, golden skin, while the tangy garlic-lemon marinade keeps it fresh and bold. Serve with Greek-inspired sides, and you’ll transport everyone to the sun-soaked Greek isles—right from your backyard grill.