Fire up the grill and upgrade your summer BBQ with this Mediterranean Grilled Whole Chicken. Marinated overnight in lemon, olive oil, and a blend of aromatic herbs, it’s bursting with flavor and stays juicy with every bite.
In our house, summer means firing up the grill, and nothing beats a juicy grilled whole chicken with bold Mediterranean flavors. Whether you’re team charcoal or gas grill, this recipe delivers crispy skin, tender meat, and big flavor with minimal fuss.
It’s simple to prepare and perfect for entertaining. I like to grill it with red onions, zucchini, and fennel, then serve it with a bright Fattoush salad. This Mediterranean grilled whole chicken is your go-to for easy, impressive summer meals.
Ingredient in the “Grilled Whole Chicken” Recipe
- 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..
- 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.
-
Dry Herbs Blend: A mix of dried oregano, rosemary, and za’atar (or thyme) infuses the chicken with classic Mediterranean depth—earthy, piney, and slightly tangy with a hint of nuttiness.
- Spice Mix: Aleppo pepper, paprika, salt, and black pepper come together to add gentle heat, smokiness, and a touch of sweetness—perfectly balancing the bold Mediterranean herbs.
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.
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!
Grilled Whole Chicken: Tips for Juicy Results
- 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.
Perfect Pairings for Grilled Whole Chicken
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!
Preparation
Mix the Marinade
Prep the Chicken
Marinate the Chicken
Preheat and Prep for Grilling
Grill the Chicken
Check for Doneness
Rest and Serve

Finally, carve the chicken and serve. Enjoy your flavorful and succulent barbecue chicken!
Enjoy your Mediterranean BBQ chicken
Ingredients:
2 large lemons juiced and their zest | |
1/4 cup olive oil | |
6 cloves of garlic, minced | |
1 tablespoon dried oregano | |
1 teaspoon dried rosemary | |
1 tablespoon dried zaatar or thyme | |
1 tablespoon Aleppo peppers | |
12 teaspoon salt | |
1/2 teaspoon black pepper | |
1 teapsoon paprika | |
1 whole chicken 31/2 to 4 lbs |
Preparation
In a large bowl, whisk together the juice and zest of 2 large lemons, 1/4 cup olive oil, and 6 minced garlic cloves. Add 1 tablespoon each of dried oregano, Aleppo pepper, and za’atar (or thyme), plus 1 teaspoon each of dried rosemary and paprika. Season with 1/2 teaspoon of salt and black pepper. Whisk until well combined.
Remove any giblets from the chicken. Rub it with salt and a splash of vinegar if needed, then rinse thoroughly under cold water. Pat the chicken dry with paper towels. Next, remove the backbone and flatten the bird (spatchcock). Place it in a large sealable bag or deep bowl, ready for marination.
Pour the marinade over the chicken, ensuring it’s fully coated, including inside the cavity. Seal the bag or cover the bowl, then refrigerate for at least 4 hours, preferably overnight. Turn the chicken occasionally to help the flavors soak in evenly.
Take the marinated chicken out of the fridge and let it come to room temperature. Meanwhile, preheat your gas grill or charcoal BBQ to 400°F. Set it up for indirect heat—keep the flame or coals to the sides, not directly beneath where the chicken will sit.
Remove the chicken from the marinade and let the excess drip off. Pat it lightly dry. Place the chicken in the center of the grill, away from direct heat. Close the lid and cook for about 45 minutes, adjusting time based on the size of your bir
After 45 minutes, check the chicken’s internal temperature using a meat thermometer. If it hasn’t reached 157°F in the thickest part, continue grilling and check every 10 minutes until it does.
Once the chicken hits 157°F, remove it from the grill and let it rest for 10 minutes. This crucial step allows the juices to redistribute, ensuring moist, flavorful results. Finally, carve the chicken and serve. Enjoy your flavorful and succulent barbecue chicken! Enjoy your Mediterranean BBQ chicken
Recipe Tips & Suggestions
Safe Marination:
Extended Marination:
Freezing Marinated Chicken:
Creative Ways to Use Leftover Grilled Chicken
Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should should not be considered a substitute for a professional nutritionist's advice.
See our full nutrition disclosure here.
That’s it! Now you have everything you need to make this flavor-packed Mediterranean Grilled Whole Chicken. I can’t wait to hear how it turned out for you. Please leave a comment below, share your experience, and rate the recipe. Your feedback means a lot!