Mediterranean Style Grilled Chicken Recipes

JUICY GRILLED WHOLE CHICKEN, MEDITERRANEAN-STYLE

Juicy Grilled Whole Chicken, Mediterranean-style image

Easy whole grilled chicken, marinated in a garlic and citrus Mediterranean marinate and grilled over indirect heat for the best juicy grilled chicken with perfectly crispy skin. Be sure to watch the video for more tips and for how to carve this whole chicken to serve a crowd!

Provided by Suzy Karadsheh

Categories Entree

Number Of Ingredients 13

Ingredients

Marinade
1/3 cup extra virgin olive oil
Juice and zest of 2 lemons
1 tablespoon dry oregano
1 tablespoon fresh thyme
1 teaspoon coriander
1 teaspoon paprika
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon cayenne pepper (more if you like spicy)
12 garlic cloves (peeled and minced)
For Chicken
3 1/2 lb Whole Chicken

Steps:

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.

Nutrition Facts : Calories 394 kcal, Carbohydrate 3.3 g, Protein 24.3 g, Fat 31.3 g, SaturatedFat 7.2 g, Cholesterol 95.3 mg, Fiber 0.8 g, ServingSize 1 serving

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