Grilled Greek Spatchcocked Chicken Recipe

This grilled greek spatchcocked chicken recipe is so full of flavor – lemon, dill, garlic – it’s just so delicious! Plus, it’s an easy gluten-free dinner recipe.

• whole chicken • lemon zest • garlic • dried oregano • Olive Tree Meyer Lemon Olive Oil


In a small bowl blend the Greek marinade. Stir in the lemon olive oil, lemon zest, minced garlic, Oregano, parsley, salt, pepper, and dill. Reserve 1/4 cup of the marinade for later.

Next, you’ll spatchcock the chicken. Place the whole chicken into a storage bag and pour the marinade into the bag.

Add the lemon slices and place the bag into the refrigerator for 1 hour. After that, it’s ready to grill. Grill the chicken at a temperature around 375 degrees F. and in indirect heat.

Grill until the internal temperature reaches 160 degrees, about 1 hour. Then, move the bird to direct heat, flip to skin side down, and cook until it reaches 165 degrees F.

Once the internal temperature reaches 165 degrees F. remove from the grill and let rest for about 10 minutes. Brush with the reserved marinade and serve.

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