RECIPE OF THE MONTH
Always something delicious. ​You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.

 Grilled Spatchcocked Greek Chicken

 

INGREDIENTS

  • 1 cup extra virgin olive oil

  • ¼ cup lemon juice

  • 3 tablespoons Rosemary’s oregano

  • 3 tablespoons Rosemary’s Garlic Pepper

  • 2 teaspoons minced rosemary

  • 1 teaspoon Rosemary’s dried tarragon

  • 1 (4.5 pound) whole chicken, spatchcocked
    salt and Rosemary’s ground black pepper to taste

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DIRECTIONS

  • Step 1
    Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.

  • Step 2
    Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Step 3
    Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.

  • Step 4
    Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.

  • Step 5
    Drizzle reserved oil mixture over the chicken. Carve and serve.

 

Speed up cook time on a whole chicken by spatchcocking it. It is simple to do and only requires a sharp pair of kitchen shears and 5 minutes of your time. Grilling over indirect heat keeps the bird moist.