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Enjoy a taste of the Mediterranean with this flavor-packed Grilled Whole Chicken. Marinated with zesty lemon and herbs, it’s char-grilled to juicy perfection for a standout BBQ dish.
Type of Cuisine:
Mediterranean
Prep Time: 30 minutes (plus 3 hours for marinating).
Cook Time: 1 Hour
How Many Servings?
4-6 Servings
Ingredients:
1X
2X
3X
Adjust Servings
| 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
1
Mix the Marinade
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.
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.
2
Prep the Chicken
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.
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.
3
Marinate the Chicken
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.
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.
4
Preheat and Prep for Grilling
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.
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.
5
Grill the Chicken
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
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
6
Check for Doneness
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.
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.
7
Rest and Serve
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
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:
Always marinate chicken in the refrigerator—not on the counter—to keep it fresh and prevent any risk of bacterial growth.
Extended Marination:
Change of plans? No problem. You can safely marinate chicken in the fridge for up to 2 days. Just don’t go beyond that—too much acid can break down the meat and affect the texture.
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Freezing Marinated Chicken:
Not grilling right away? No worries—freeze your marinated chicken! Seal it in a freezer-safe bag with the air pressed out and store for up to 3 months. When ready, thaw it in the fridge before grilling for the best flavor and texture.
Creative Ways to Use Leftover Grilled Chicken
Got leftover BBQ chicken? Turn it into something delicious! Try it in a creamy chicken salad for wraps or sandwiches, stir it into a hearty soup for smoky flavor, or toss it over a fresh salad for a protein punch. It’s also perfect in tacos, quesadillas, or even as a bold pizza topping. With grilled chicken, your next meal is just a tasty idea away.