Juicy Grilled Spatchcock Chicken With Lemon & Oregano
This grilled spatchcock chicken with lemon and oregano is quick to prep and incredibly juicy. Grilling the flattened chicken ensures crisp skin and even cooking. Serve with grilled asparagus and lemon orzo for an easy summer dinner.
Servings: 6 servings
Calories: 438kcal
Equipment
Ingredients
For the Chicken
- 4-4½ lbs whole chicken spatchcocked (backbone removed)—instructions below!
- 3 Tbsp extra virgin olive oil
- 2 tsp dried oregano
- 2 tsp Kosher salt
- ½ tsp freshly cracked black pepper
For Serving
- Arugula
- 4 medium lemons, halved
- Flaky sea salt
Instructions
- Season the chicken. Brush or drizzle 3 Tbsp olive oil on both sides of the chicken. Sprinkle liberally all over with 2 tsp dried oregano, 2 tsp Kosher salt, and ¼ tsp black pepper.
- Marinate the chicken. Allow the chicken the marinate for at least 30 minutes.
- Preheat the grill. Preheat one or two grates of a grill over medium-high heat (direct heat), but leave the remaining burners turned off (for indirect cooking).
- Grill the chicken. Place the chicken skin side down over direct heat, then cook for 5 minutes. Flip the bird so its skin side up and move it over to indirect heat. Cook for ~40-45 minutes, or until an internal temperature of 165°F (74°C) is reached. Rest the meat for 10-15 minutes before slicing.
- Grill the lemons. Meanwhile, grill the lemons. While the chicken is cooking over indirect heat, place the lemon halves over direct heat, cut side down, and grill for about 1 minute per side. Remove and set aside.
- To serve: cut the chicken into quarters, then slice the breast meat into strips. Serve with arugula, grilled lemons, and a sprinkle of flaky sea salt. Serve warm or at room temperature.
Notes
- No spatchcock? Ask your butcher to remove the backbone—or do it yourself with kitchen shears: place the bird breast-side down, cut along both sides of the backbone, remove it (save for stock!), and flatten.
- Marinade: Works on any cut—breasts, thighs, or wings. Marinate 20–30 minutes minimum, up to 8 hours or overnight.
Nutrition
Calories: 438kcal | Carbohydrates: 8g | Protein: 31g | Fat: 32g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 122mg | Sodium: 893mg | Potassium: 443mg | Fiber: 2g | Sugar: 2g | Vitamin A: 415IU | Vitamin C: 42mg | Calcium: 59mg | Iron: 2mg
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