Mediterranean Grilled Whole Chicken Recipe

In our family, summer is synonymous with barbecues. There’s always a debate between those who are 100% committed to the charcoal grill and those like myself who prefer a more straightforward, easier-to-clean gas grill. This grilled chicken with Mediterranean flavors is my go-to, guaranteeing a flavorsome, crispy skin and a stunning presentation.

One of the best parts? It’s straightforward to make. There’s no need to worry about overcooking or drying out the bird. With some preparation, you’ll quickly master this grilling technique, becoming the star of your next summer BBQ.

I often grill this chicken alongside red onions, zucchini, and fennel for a delightful medley of flavors. Serve it with a refreshing Fattoush salad, and you’ve got the perfect summer meal. Explore this exciting recipe that transforms a simple grilled whole chicken into a Mediterranean delight.

Ingredient in the “Grilled Whole Chicken” Recipe

• Juice & Zest of Large Lemons: The juice provides a bright, tangy flavor that cuts through the richness of the chicken. The zest, on the other hand, is aromatic and adds a zingy note to elevate the freshness of the dish.
• Olive Oil: An essential in grilling, olive oil gives the chicken a beautiful golden crust. It carries the flavors of the herbs and spices, ensuring they infuse deeply into the chicken.
• Garlic: A universal flavor enhancer, minced garlic adds depth with its pungent and slightly spicy undertones.
• Dried Oregano: This herb imparts an earthy and slightly minty flavor reminiscent of Mediterranean cuisine.
• Dried Rosemary: Rosemary has a piney aroma and flavor, giving the chicken a rustic, woodsy character.
• Dried Za’atar (or Thyme): Za’atar, a blend of thyme, sesame seeds, and sumac, introduces a tangy, nutty taste. Using thyme alone adds a subtle earthy and slightly minty note.
• Aleppo Peppers: Originating from Syria, these peppers offer a moderate heat with a hint of sweetness and a slightly fruity flavor.
• Salt & Black Pepper: Fundamental seasonings that enhance the natural flavors of the chicken, making it savory and appetizing.
• Paprika: This spice adds a sweet and smoky undertone to the grilled chicken, deepening its overall flavor profile.
• 4 lb Whole Chicken: The star of the dish, chicken offers a tender and juicy texture with a mild flavor that serves as a canvas, absorbing the rich medley of seasonings.

Combined, these ingredients create a Grilled Whole Chicken bursting with Mediterranean flavors, promising a succulent and aromatic dining experience.

Spatchcock Chicken for Grilling

Before the marinade comes into play, clean your chicken with salt and vinegar, rinse, and pat dry. Next up is spatchcocking, a technique to remove the backbone and flatten the chicken for even grilling and deeper marination. Simply cut along both sides of the backbone, flip, and press down on the breastbone until flat.

Effortless Mediterranean Chicken Marinade

For a chicken that’s the talk of the BBQ, start by introducing your spatchcocked bird to a zesty marinade. Think olive oil, fresh lemon zest, and juice mingled with aromatic Mediterranean spices like home-grown zaatar (or thyme). Pop it into a zip-lock bag, ensuring it’s well-coated, and let it chill in the fridge, ideally overnight. Remember to turn it now and then for an even flavor soak. Before grilling, give it about 30 minutes to sit at room temperature. Trust me; this little prep will serve a Mediterranean Grilled Whole Chicken delight with everyone coming back for seconds!

Essential Guidelines

Achieving a perfectly grilled whole chicken is mastered with the correct method. Indirect grilling is key, a technique that cooks the chicken not directly over but next to the heat source. This ensures even cooking, perfectly browned skin, and a succulent bird.

•  Preheat the Grill: Kick-off by preheating your grill. If you’re using a gas grill, ignite the burners on both sides, leaving the middle unlit, aiming for a temperature around 375-400°F. For charcoal grills, arrange the coals on opposite sides of the grill, leaving the center empty.
•  Position the Chicken: After marinating, remove your chicken from the bag, discarding any leftover marinade. Place the chicken in the center of the grill grate, away from the direct heat on either side, with the breast side up. Much like my off-heat BBQ ribs recipe, this indirect grilling technique ensures an even cook and a tender, juicy result.
•  Monitor the Temperature: Close the grill lid and let the chicken cook undisturbed. Though cooking time can be roughly estimated at 15 minutes per pound, it’s crucial to use a meat thermometer for accuracy. Target an internal temperature between 157-160°F in the thickest part of the chicken, ensuring the probe doesn’t touch the bone. This allows for carryover cooking, preventing the bird from being overcooked.
•  Rest, Carve, and Serve: Once the chicken has achieved the correct internal temperature, take it off the grill and rest for around 10-15 minutes. This crucial rest period allows the juices to redistribute, resulting in a moist, tender chicken.

After resting, carve your grilled whole chicken and serve alongside your favorite Mediterranean sides. Now, enjoy the fruits of your successful BBQ endeavor!

Elevate Your BBQ Chicken Meal

Grilled Mediterranean Chicken might be the main attraction, but the right sides can transform your BBQ into a full-blown Mediterranean extravaganza. Start with char-grilled veggies – think eggplants and zucchinis – simply seasoned and grilled to perfection.

Amp up the flavor with classic dips like creamy Toum and smooth Hummus. These rich, savory spreads pair perfectly with your chicken’s juicy tenderness. And don’t forget a crisp Fattoush Salad with its toasted bread and tangy sumac dressing to round things off. Dive in and savor a true Mediterranean feast!