VelvetGreek-Style Grilled Chicken with Lemon, Garlic and Oregano
Inspired by techniques from Serious Eats.
A whole spatchcocked chicken rubbed with a sharp lemon, garlic and fresh oregano dressing, cooked gently over the cool side of the grill, then crisped skin side down over the coals. The rest of the dressing goes over the carved chicken with charred lemons.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Make the dressing. Grate 2 tsp zest from one lemon into the bowl. Halve that lemon and a second one and squeeze in 3 tbsp juice. Add the garlic, oregano and salt, then whisk constantly while you trickle in the oil so it thickens into a dressing. Season with pepper.
- 2
Spatchcock the chicken. Pat the chicken dry. Set it breast down and cut along both sides of the backbone with the scissors to remove it. Turn the bird over, open it out and press hard on the breastbone to flatten it. Push the skewer through one thigh, across both breasts and out through the other thigh, and tuck the wing tips behind. Flat, the bird cooks far more evenly.
- 3
Season. Sprinkle the chicken all over with the salt and pepper, then rub half the dressing over every surface with your hands, working it into the folds. Keep the rest of the dressing aside for serving; it has not touched the raw chicken.
- 4
Set up the grill. For charcoal, light a full chimney, and when the coals are covered in grey ash pile them on one side; cover and heat 5 min. For gas, turn half the burners to high, cover and heat 10 min. Clean and oil the grate. One hot side and one cool side let you cook gently first and crisp at the end.
- 5
Cook on the cool side. Lay the chicken skin side up on the cool side, legs facing the fire. Cover with the lid vents open over the chicken and cook 30-45 min, until the thickest part of the breast reads 49 °C.
- 6
Crisp over the heat. Flip the chicken skin side down onto the hot side, breasts pointing towards the cool side (turn gas to medium-low). Press it down with the spatula so the skin touches the grate, cover and cook 10-15 min, until the skin is crisp and both the thickest part of the breast and the thigh read 74 °C. If the skin threatens to burn first, slide it back to the cool side, cover and keep cooking. Check quickly; an open lid lets the heat escape.
- 7
Rest and serve. Rest the chicken on the board for 5-10 min. Meanwhile, halve the last lemon and grill it cut side down on the hot side for about 5 min, until well browned. Carve, spoon over the reserved dressing and serve with the charred lemons.
Storage
Refrigerate covered up to 3 days. Eat cold, or reheat covered in the oven until piping hot (74 °C). Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why it's healthy
51.6 g protein for 724 kcal = 7.1 g per 100 kcal, so protein gives about 29% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the EU condition. How we decide
EU nutrition claims
- Sugar-free: 0.2 g sugars per 100 g (limit ≤ 0.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 183 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
Free sugars: 0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028
Equipment
- charcoal or gas barbecue with lid
- sturdy kitchen scissors
- long metal skewer
- fine grater
- large bowl
- whisk
- wide stiff spatula
- instant-read thermometer
- chopping board
- sharp knife
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 724 kcal |
| Protein | 51.6 g |
| Carbohydrate | 3.3 g |
| of which sugars | 0.4 g |
| of which free sugars | 0.3 g |
| Fat | 55 g |
| of which saturates | 13.7 g |
| Fibre | 0.6 g |
| Salt | 2.3 g |
Protein per 100 kcal
7.1 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
