The weather has been perfect for grilling. We wanted a new recipe and discovered this one. It is best grilled over a charcoal fire.
You can cook it whole or placed over an aluminum can half filled with chicken broth and a few tablespoons lemon juice. Or, spatchcock the chicken by removing the backbone and laying it flat to grill. Another option is to buy your favorite chicken pieces instead.
However served, it is extra nice with a greek salad on the side and fresh lemons to squeeze over the top. Or, make a nice honey mustard dressing to drizzle over chicken.
Ingredients
- 6-8 pounds whole chicken or pieces
- 2 Tbl dried oregano
- 2 1/2- 3 tsp paprika we used Hungarian
- 1 tsp Ground Cumin
- 4 tsp Kosher salt
- 2 tsp fresh ground black pepper
Servings: servings
Instructions
- Wash chicken and pat dry.
- Spatchcock (butterfly) chicken or divide into pieces.
- In small bowl, combine spices
- Rub spices over entire bird, inside and out.
- Marinate is shallow dish or in ziplock bags in refrigerator at least 8 hours up to 24 hours.
- Grill over charcoal grill, with lid down, until chicken reaches 165 degrees..
- Or bake in oven at 350 until internal temperature reaches 165 degrees.
Recipe Notes
Adapted from the book Serial Griller by Matt Moore.
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