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4.7 from 18 votes

Grilled Greek Chicken

What gives this grilled Greek chicken its voraciously vibrant flavor is a lemon marinade full of garlic, parsley, oregano, rosemary, thyme, and basil. It brings a Mediterranean mojo to a simple summer supper.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 d 55 mins
Servings: 4 to 6 servings
Calories: 471 kcal
Course: Main Course
Cuisine: Greek

Ingredients

  • One (3 to 4 pound) whole chicken neck and giblets removed
  • kosher salt and freshly ground pepper
  • Greek Marinade
  • Oil for the grill rack

Instructions

    Cup of Yum
  1. Place the bird, breast side down, on a cutting board. Using kitchen shears or a large knife, cut along one side of the backbone from tail to neck. Pull open the bird, then cut along the other side of the backbone and discard the backbone or save it for stock. Turn the chicken breast side up and open it as flat as possible, as you would a book. Press down firmly on the breast to break the breastbone—you will hear and feel popping—and flatten the chicken.
  2. Season the chicken generously on both sides with salt and pepper. Place the chicken in a large resealable plastic bag so that it lies flat or place it in a baking dish or other large container. Add the marinade and seal the bag, squishing the marinade around the chicken or turning the chicken to coat. Refrigerate for at least 24 hours and up to 48 hours—the longer the more flavorful. Be sure to turn the bag or chicken several times during marinating.
  3. At least 30 minutes before you're ready to grill, remove the chicken from the refrigerator. Drain and discard the marinade. Pat the chicken dry.
  4. Prepare a charcoal or gas grill for indirect grilling over medium heat. If using charcoal, pile the lit coals on one side of the grill and place a drip pan in the area without coals. If using gas, preheat the burners, then turn off 1 or more of the burners to create a cooler zone. The temperature inside the grill should be 350º to 375ºF (180º to 190ºC). Brush and oil the grill grate.
  5. Place the chicken, skin side down, over direct heat. Cook for 12 to 15 minutes. Turn and continue cooking until an instant-read thermometer inserted into the thickest part of a thigh registers 170ºF (77ºC) or the juices run clear when a thigh joint is pierced with the tip of a sharp knife, usually 15 to 25 minutes more, depending on the size of your chicken. If at any point the chicken begins to burn, move the chicken to the indirect heat area of the grill and give it a few extra minutes.
  6. Transfer the grilled chicken to a cutting board, tent it loosely with aluminum foil, and let it rest for 10 minutes. Cut the chicken into serving pieces and serve at once.

Nutrition Information

Serving 1portion Calories 471kcal (24%) Protein 35g (70%) Fat 36g (55%) Saturated Fat 9g (45%) Monounsaturated Fat 17g Trans Fat 1g Cholesterol 143mg (48%) Sodium 133mg (6%)

Nutrition Facts

Serving: 4to 6 servings

Amount Per Serving

Calories 471

% Daily Value*

Serving 1portion
Calories 471kcal 24%
Protein 35g 70%
Fat 36g 55%
Saturated Fat 9g 45%
Monounsaturated Fat 17g 85%
Trans Fat 1g 50%
Cholesterol 143mg 48%
Sodium 133mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.