Grilled Spatchcocked Greek Chicken Recipe

Spatchcocked chicken: A whole chicken with the backbone removed, allowing it to lay flat for even grilling.

Olive oil: A rich, fruity oil that forms the base of the marinade.

Garlic: Adds a pungent, savory flavor to the marinade.

Lemon juice: Provides a tangy, citrusy brightness to the dish.

Dried oregano: An aromatic herb that brings an earthy, Mediterranean flavor.

Salt: Enhances the overall flavor of the chicken.

Black pepper: Adds a mild heat and depth to the seasoning.

To ensure even cooking and a crispy skin, make sure to pat the spatchcocked chicken dry with paper towels before applying the olive oil and garlic mixture. This step helps the seasoning adhere better and promotes a beautiful, golden-brown finish on the grill.

• whole spatchcocked chicken - Substitute with whole butterflied chicken: Butterflying the chicken achieves a similar effect to spatchcocking by allowing it to cook more evenly and quickly.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less pungent and more convenient.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, though it will impart a slightly different taste.

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy and slightly minty flavor that can complement the other ingredients well.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar salty flavor with a slightly different mineral content.

• freshly ground black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile but is slightly milder and less visually noticeable.

• Allow the grilled chicken to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess.
• For short-term storage, place the chicken in an airtight container or wrap it tightly with aluminum foil or plastic wrap. Store it in the refrigerator for up to 3-4 days.
• If you plan to freeze the chicken, first wrap it tightly in plastic wrap, ensuring there are no air pockets. Then, place the wrapped chicken in a heavy-duty freezer bag or an airtight container. Label the container with the date.
• To prevent freezer burn, consider double-wrapping the chicken or using a vacuum sealer.
• When ready to use, thaw the chicken in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.
• Reheat the chicken in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). Cover the chicken with foil to keep it moist.
• For a quick reheat, you can also use a microwave. Place the chicken on a microwave-safe plate, cover it with a microwave-safe lid or another plate, and heat on medium power until warmed through.
• To retain the crispy skin, consider reheating the chicken in a preheated oven or under the broiler for the last few minutes of reheating.
• Leftover grilled chicken can be shredded and used in salads, sandwiches, soups, or even tacos for a quick and delicious meal.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover spatchcocked chicken in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
  5. Remove the foil for the last 5 minutes to crisp up the skin.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil to the skillet.
  3. Place the leftover chicken in the skillet, skin side down.
  4. Cover and cook for 5-7 minutes, flipping halfway through, until heated thoroughly.

• Microwave Method:

  1. Place the chicken on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel.
  3. Heat on medium power for 2-3 minutes, checking every minute to avoid overcooking.
  4. Ensure the internal temperature reaches 165°F (74°C).

• Grill Method:

  1. Preheat your grill to medium heat.
  2. Wrap the chicken in aluminum foil to prevent drying out.
  3. Place on the grill and heat for about 10-15 minutes, flipping halfway through.
  4. Unwrap and grill for an additional 5 minutes to crisp up the skin.

• Air Fryer Method:

  1. Preheat the air fryer to 350°F (175°C).
  2. Place the chicken in the air fryer basket.
  3. Heat for 8-10 minutes, shaking the basket halfway through.
  4. Ensure the internal temperature reaches 165°F (74°C).

• Grill: Essential for cooking the spatchcocked chicken to achieve that perfect char and smoky flavor.

• Mixing bowl: Used to combine the olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.

• Tongs: Handy for flipping the chicken on the grill without piercing the meat and losing juices.

• Meat thermometer: Crucial for checking that the internal temperature of the chicken reaches 165°F (74°C) to ensure it's fully cooked.

• Basting brush: Useful for applying the marinade mixture evenly over the chicken, including under the skin.

• Cutting board: Provides a stable surface for spatchcocking the chicken and carving it after grilling.

• Chef's knife: Necessary for spatchcocking the chicken and carving it into pieces once it's cooked.

• Kitchen shears: Helpful for spatchcocking the chicken by cutting along the backbone.

• Aluminum foil: Can be used to tent the chicken while it rests, keeping it warm and allowing the juices to redistribute.

• Serving platter: Ideal for presenting the beautifully grilled chicken once it's carved and ready to serve.

Marinate in advance: Prepare the marinade and rub the chicken the night before to save time on the day of grilling.

Preheat the grill: Start preheating your grill while you prepare the chicken to ensure it's ready to cook immediately.

Use a meat thermometer: This ensures the chicken is cooked perfectly without needing to cut and check, saving time and keeping the juices intact.

Rest the chicken: Let the chicken rest covered with foil to keep it warm while you prepare any sides, making the most of your time.