Juicy Grilled Whole Chicken, Mediterranean-style
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr
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Marinating Time
2 hrs
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Servings
6 people
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Calories
394 kcal
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Course
Main Course
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Cuisine
Mediterranean
Juicy Grilled Whole Chicken, Mediterranean-style
Description
The Juicy Grilled Whole Chicken uses a spatchcock method to flatten the bird, allowing for even cooking on the grill. The marinade combining extra virgin olive oil, citrus, garlic, oregano, thyme, and a balanced mix of spices is rubbed under the skin and on the surface to infuse the chicken with Mediterranean flavors. The cooking process involves rotating the chicken over direct heat to promote uniform browning and a crisp skin.
The flavor profile balances bright lemon acidity with earthy herbs and warm spices, while the garlic adds depth. The texture achieved includes a tender, juicy interior with a flavorful, browned exterior.
This chicken pairs well with Mediterranean sides such as grilled vegetables, asparagus with salsa, Greek fries, or garlic sauce, making it suitable for casual or festive meals.
For best results, allow the chicken to marinate in the refrigerator for 2 to 4 hours before grilling. Remember to periodically rotate the chicken during grilling to ensure even browning and cooking.
Ingredients
- Marinade
- 1/3 cup extra virgin olive oil
- lemon juice and zest of 2
- 1 tablespoon oregano dry
- 1 tablespoon thyme fresh
- 1 teaspoon Coriander
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper more if you like spicy
- 12 garlic peeled and minced, cloves
- For Chicken
- 3 1/2 lb chicken whole
Instructions
- Spatchcock (butterfly) the chicken (or ask your butcher to do it). Place the chicken on a cutting board with its backbone facing you. Using a pair of sturdy kitchen shears like this one (affiliate link) cut out the backbone by cutting along both sides of the spine, and remove it. Push down on the breasts to flatten the chicken. Flip the bird over and remove the wing tips.
- Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.
- Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).
- Apply the marinade to the chicken. Place the chicken in a large dish (with sides so that the marinade does not spill). Apply the majority of the marinade underneath the chicken skins (this will ensure best flavor), and be sure to rub some of the marinade on the back side of the chicken as well. Keep the chicken flat with skin side up. Marinate in the fridge for 2 to 4 hours.
- Grill. Preheat an outdoor grill over medium-high (400 degrees F) and make sure to lightly oil the grates. Place the chicken over indirect heat (this means, the burner or burners directly below the chicken should be turned off, while the outer burners surrounding it should remain on. Watch the video to see how Adam does this). Cover and cook for 45 minutes to 1 hour or until the chicken's internal temp reaches 165 degrees F. Check every few minutes, and if the chicken gains some color on one part, rotate as needed.
- Rest. Remove the chicken from the heat and set aside to rest for 10 minutes before slicing through to serve.
Notes
- Marinate the chicken for 2 to 4 hours in the fridge to deepen the flavor.
- Rotate the chicken on the grill to promote even browning of the skin.
- Serve with Mediterranean sides such as grilled vegetables, asparagus salsa, Greek fries, or toum garlic sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 394 kcal
% Daily Value*
| Calories | 394kcal | 20% |
| Carbohydrates | 3.3g | 1% |
| Protein | 24.3g | 49% |
| Fat | 31.3g | 48% |
| Saturated Fat | 7.2g | 36% |
| Cholesterol | 95.3mg | 32% |
| Potassium | 289.3mg | 6% |
| Fiber | 0.8g | 3% |
| Vitamin A | 480.9IU | 10% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 42.9mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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