BBQ Lemon and Oregano Chicken (Printable)

Succulent barbecued chicken with bright lemon, fragrant oregano, and garlic, roasted to juicy perfection.

# What You Need:

→ Chicken

01 - 1 whole chicken (about 3.5 lbs), backbone removed and flattened (spatchcocked)

→ Marinade

02 - 1/3 cup olive oil
03 - Zest and juice of 2 lemons
04 - 4 garlic cloves, minced
05 - 2 tablespoons fresh oregano leaves, finely chopped (or 2 teaspoons dried oregano)
06 - 1 teaspoon sea salt
07 - 1/2 teaspoon freshly ground black pepper

→ For Serving

08 - Lemon wedges
09 - Fresh oregano sprigs

# Directions:

01 - Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl until thoroughly combined.
02 - Place the spatchcocked chicken in a large dish or resealable bag. Pour marinade over chicken, coating evenly. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor.
03 - Preheat barbecue to medium heat (approximately 375°F) for indirect cooking. Alternatively, preheat oven to 375°F if roasting indoors.
04 - Take chicken out of marinade, allowing excess to drip off. Discard remaining marinade.
05 - Place chicken skin side up on cooler side of grill (indirect heat). Close lid and cook for 40 to 45 minutes, turning once or twice, until internal temperature reaches 165°F at the thickest part.
06 - Finish chicken skin side down over direct heat for 2 to 3 minutes until golden brown and lightly charred.
07 - Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 10 minutes before carving.
08 - Carve chicken and arrange on serving platter. Garnish with lemon wedges and fresh oregano sprigs.

# Expert Tips:

01 -
  • The marinade creates impossibly juicy meat while the skin gets perfectly crispy and golden
  • It looks impressive but requires almost zero active cooking time
  • Lemon and oregano is a classic Greek combination that never fails to make people ask for seconds
02 -
  • Spatchcocking seems intimidating but kitchen shears make it a 30 second job and it is the key to evenly cooked chicken
  • Letting the chicken rest is non negotiable for juicy meat, so resist the urge to carve immediately
  • A meat thermometer takes all the guesswork out of doneness and prevents overcooking
03 -
  • Pat the chicken completely dry before marinating for better skin crispness
  • Bring the chicken to room temperature for 20 minutes before grilling for more even cooking

Go Back