Crispy Grilled Greek-Style Chicken
CRISPY GRILLED GREEK-STYLE CHICKEN
YIELD: Serves 4
TIME: 1 hour, plus marinating
There’s nearly nothing better than a perfectly-cooked, moist and juicy chicken. And when you have high-quality, pasture-raised birds like ours from Jolly Barnyard, the probability of cooking one perfectly is pretty high. The trick? Keep it simple. For this recipe, we’ve chosen to fire up the gas grill to make for a truly easy meal. The Greek-style marinade imparts flavor and brightness, and having your butchers spatchcock* the chicken helps it cook evenly — and avoids drying it out. Wrap a brick or heavy skillet in aluminum foil and set it atop the bird to help press it into the grill grates and you’ll get those really satisfying grill marks plus deliciously crispy skin.
3 whole lemons
5 big garlic cloves, rough chopped
3 tablespoons fresh oregano, rough chopped
¼ cup extra virgin olive oil
Kosher salt and fresh ground black pepper
1 whole chicken, spatchcocked
In a medium bowl, whisk together zest of one lemon, juice of two lemons into a bowl, oregano, and garlic. Whisking constantly, drizzle in olive oil to form an emulsified vinaigrette. Season to taste with salt and pepper.
Remove chicken from paper and lay it out flat in a large Pyrex dish or comparable casserole dish. Season with salt and pepper on both sides and let sit for 10-15 minutes. Pour marinade over chicken and cover dish with plastic wrap. Refrigerate for 2 hours minimum, preferably overnight.
Turn gas grill on to lowest setting and put chicken on grill, skin side down. Wrap a brick or heavy, flat stone in tin foil and lay on top of chicken to ensure full contact with the grill and a good, hard sear. Let chicken grill for about 30 minutes, or until the skin has become crispy and golden brown. Flip chicken over and let the other side grill without the brick or stone for another 30 minutes or until the internal temperature of the thickest part of the chicken has reached 165 F.
Remove chicken from grill and transfer to a clean plate or cutting board to rest for at least 15 minutes.
Meanwhile, cut your final lemon into wedges. Carve the chicken and serve with lemon wedges.
Cook’s Note: This recipe can also be achieved on a charcoal grill; simply grill the bird over indirect heat, on the opposite side of the grill from the hot charcoal. Click here to learn more.