A whole chicken gets the Greek treatment with a simple marinade of olive oil and lemon along with plenty of garlic and oregano. The key to the juiciest meat and crispest skin? Butterflying the chicken and cooking it low and slow before finishing with a sear to crisp up the skin.
Why It Works
- A lemon and oregano vinaigrette gives flavor before and after grilling.
- Butterflying the chicken before grilling allows you to cook both the breasts and the legs evenly while maximizing crispy skin.
- Starting the chicken low and slow over indirect heat and finishing over the hotter side of the grill gives you the juiciest results.
- Yield:Serves 4
- Active time: 45 minutes
- Total time:1 hour 15 minutes
- 3 whole lemons
- 5 medium cloves garlic, minced (about 4 teaspoons)
- 3 tablespoon minced fresh oregano
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 whole chicken, 3 1/2 to 4 pounds
Grate 2 teaspoons zest from 1 of the lemons into a large bowl with a lemon zester or microplane grater. Split that lemon plus 1 more lemon in half and squeeze 3 tablespoons juice into bowl. Add garlic and oregano. Whisking constantly, slowly drizzle in olive oil to form an emulsified vinaigrette. Season to taste with salt and pepper.
Pat chicken dry with paper towels and place breast-side-down on a large cutting board. Using sharp kitchen shears, remove the backbone by cutting along either side of it. Turn chicken over and lay out flat. Press firmly on breast to flatten the chicken. For added stability, run a metal or wooden skewer horizontally, entering through one thigh, going through both breast halves, and exiting through the other thigh. Tuck wing tips behind back. Season generously with salt and pepper.
Using your hands, rub 1/2 of vinaigrette evenly all over the surface of chicken, working it into every nook and cranny.
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Place chicken skin-side up on cooler side of grill with legs facing towards hotter side. Cover grill with vents on lid open and aligned over the chicken. Open bottom vents of grill if using a charcoal grill. Cook until instant read thermometer inserted into deepest part of breast registers 120°F, about 30-45 minutes. Carefully flip chicken and place skin-side-down on hotter side of grill with breasts pointed towards cooler side. If using a gas grill, reduce heat to medium-low. Press down firmly with a wide, stiff spatula to ensure good contact between bird and grill grates. Cover and cook until skin is crisp and instant read thermometer inserted into deepest part of breast registers 145 to 150°F, about 10 minutes longer. If chicken threatens to burn before temperature is achieved, carefully slide to cooler side of grill, cover, and continue to cook until done. Do not leave the lid off for longer than it takes to check temperature.
Transfer chicken to a cutting board and allow to rest for 5 to 10 minutes. Meanwhile, split remaining lemon in half and place cut-side-down on hotter side of grill. Grill until well browned, about 5 minutes. Carve chicken, drizzle with remaining vinaigrette, and serve immediately with grilled lemon halves.