Grilled Spatchcocked Greek Chicken
This Greek-inspired spatchcocked chicken, marinated in a mixture of olive oil, lemon juice, garlic, and fresh herbs, cooks quickly on the grill.
Whisk olive oil lemon juice oregano garlic rosemary and tarragon together in a measuring cup.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place chicken on a rimmed baking sheet.
Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2.
Using your hands massage the oil mixture into the chicken skin.
Season with salt and pepper.
Grill chicken skin-side up over indirect heat for 50 minutes.
Move chicken over direct heat and grill 5 minutes.
Carefully flip chicken over skin-side down and grill until skin is brown and crispy about 5 more minutes.
Transfer chicken to a serving platter and let rest for 10 minutes.
Drizzle reserved oil mixture over the chicken.
Carve and serve.