BBQ Roast Lemon and Oregano Chicken (Printer-Friendly)
Tender spatchcocked chicken with zesty lemon marinade, aromatic oregano, and garlic, barbecued to golden perfection.
# What You'll 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 tbsp fresh oregano leaves, finely chopped
06 - 1 tsp sea salt
07 - 1/2 tsp freshly ground black pepper
→ For Serving
08 - Lemon wedges
09 - Fresh oregano sprigs
# How to Make It:
01 - In a bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper to create the marinade.
02 - Place the spatchcocked chicken in a large dish or resealable bag. Pour the marinade over the chicken, ensuring it is well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
03 - Preheat your barbecue to medium (about 375°F) for indirect cooking, or preheat your oven if roasting indoors.
04 - Remove the chicken from the marinade and let excess drip off. Discard leftover marinade.
05 - Place the chicken skin side up on the cooler side of the grill (indirect heat). Close the lid and cook for 40–45 minutes, turning once or twice, until the internal temperature reaches 165°F at the thickest part.
06 - For crispy skin, finish the chicken skin side down over direct heat for 2–3 minutes until golden and lightly charred.
07 - Transfer to a cutting board, tent loosely with foil, and rest for 10 minutes before carving.
08 - Serve with lemon wedges and fresh oregano sprigs.
# Expert Advice:
01 -
- The meat stays incredibly juicy while the skin turns golden and crisp
- Marinating overnight transforms the flavor into something restaurant worthy
02 -
- A meat thermometer takes all the guesswork out and prevents overcooking
- Letting the chicken rest is not optional or the juices will run all over your cutting board
03 -
- Pat the chicken completely dry before marinating for better skin adhesion
- Bring the chicken to room temperature for 30 minutes before grilling for even cooking