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Greek-Style Butterflied Chicken

Greek-Style Butterflied Chicken

Here’s a practical tip from the most proficient chefs and backyard grill masters: in order to cook birds quickly and efficiently, leaving all of the delicious flavor in and leaving no question or doubt as to “is it done yet?”, you will have to learn to butterfly your whole chicken – or ask your butcher to do it for you. It may not seem like a big thing, in reality it makes all the difference in the world. It is a fail-proof way to grill (or bake) chicken, even your Thanksgiving turkey!, so that the end result is pure yum.

It is a quite simple process to butterfly, or spatchcock a chicken, yet as with all things in life, it will take some time to master the movements completely. Practice makes perfect, just gather some courage, take some inspiration from Julia Child and dig right in. To start, you’ll remove the backbone of the bird with a sharp knife and a pair of kitchen shears so that it can lay flat on the grill; next you will cut out the soft breast bone and before you know it, the work is done. Not only will the bird cook faster, about half the time as a whole bird, it makes for a beautiful presentation on a platter where all hands around the table can dig in at the most opportune moment.

Serve this Greek-spiced bird with raw, seasonal vegetables and cauliflower hummus for a special treat.

Greek-Style Butterflied Chicken Recipe

Serves: 4Prep: 10 min + 2 hCook: 45 min
Notice

Protein: 41g / %

Carbs: 7g / %

Fat: 34g / %

Values are per portion. These are for information only & are not meant to be exact calculations.

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Ingredients

  • 1 whole chicken, butterflied
  • 1 tbsp. dried oregano
  • 1 tbsp. onion powder
  • 1 tbsp. garlic powder
  • 2 tsp. dried parsley flakes
  • 1 tsp. dried thyme
  • 1 tbsp. paprika powder
  • 1 tbsp. garlic powder
  • 1/4 tsp. ground cinnamon
  • 2 tbsp. lemon juice
  • 1/4 cup olive oil
  • Sea salt and freshly ground black pepper

Chicken Preparation

Preparation

  1. Rub the chicken with the olive oil and lemon juice.
  2. In a bowl combine all the dried herbs and spices; season generously.
  3. Rub the chicken with the spice mixture, making sure it is well covered.
  4. Marinate 2 to 12 hours in the fridge.
  5. Preheat grill to medium.
  6. Remove the chicken from the refrigerator, and season to taste again.
  7. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes.
  8. Turn the chicken over, close the cover and continue grilling until cooked through and no longer pink, about 25 minutes.
  9. Remove from grill and let rest about 5 minutes before carving.