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Juicy Grilled Whole Chicken, Mediterranean-style
4.9 from 204 votes

Juicy Grilled Whole Chicken, Mediterranean-style

This Mediterranean-style grilled whole chicken is marinated with a blend of olive oil, lemon juice and zest, fresh and dried herbs, and a mix of spices including coriander, paprika, cumin, and cayenne. The chicken is butterfly-cut and marinated to allow the flavors to penetrate beneath the skin, resulting in juicy, well-seasoned meat and crispy, browned skin when grilled.

Prep Time
20 mins
Cook Time
1 hr
Marinating Time
2 hrs
Servings: 6 people
Calories: 394 kcal
Course: Main Course
Cuisine: Mediterranean

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

    Cup of Yum
  1. 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.
  2. Season the chicken. Pat chicken dry and season with salt all over, lift the skin and apply salt underneath.
  3. Mix the marinade. In a small bowl, mix together the marinade ingredients (olive oil, lemon juice, oregano, thyme, spices, and minced garlic cloves).
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 6 people

Amount Per Serving

Calories 394

% 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.