Perdue
Easy Mediterranean Spatchcocked Chicken
ADD YOUR COMMENT
"I am going to make this Chicken Noodle Soup"
Comment Hazel Sammons
"Delicious"
Comment Barbara Kirshner
"Looks scrumptious! Can't wait to make it and it's easy enough to make."
Comment Cecile Slinkman
"The best!"
Comment David Stuckey
"a dish Dad will love "
Comment joann
"Made this for diner and everyone loved it,so thanks perdue"
Comment Rose Marie Baiga
"Can't wait to make this for Fathers Day "
Comment Tamara Baker
"This will be part of Father's Day dinner."
Comment Ashley
"I have done this before and will again often..."
Comment tenac
"Looks absolutely delicious!"
Comment Tammy Beyer
"Amazing recipe! Can't wait to try it!"
Comment APRIL MORRISON
"Excellent 5 stars"
Comment Marla Jones
"The best flavor, crispness skin and juiciest meat... Spatchcock Perdue Chicken! Yum."
Comment Gene Coderre
What Do You Think? Your Rating:
       
 
All fields are required.

Thank you for sharing your thoughts.

view photo
swipe-up
swipe-up

Easy Mediterranean Spatchcocked Chicken

Ingredients

1 PERDUE® Fresh Whole Chicken
4 tbsp. olive oil
3 tbsp. fresh oregano leaves
1 tbsp. chopped garlic
3 lemons
1/4 tsp. salt
1/8 tsp. black pepper
Step One

Easy Mediterranean Spatchcocked Chicken

WITH PERDUE® Fresh Whole Chicken

Serves 6 | Prep Time: | Cook Time:

Learn how to make this delicious recipe!
WATCH VIDEO
Nutritional Information
Serving Per Recipe: 6
Amount Per Serving
Calories 328
% Daily Value*
Total Fat 26g 40%
Saturated Fat 5.5g 27%
Cholesterol 100mg 33%
Sodium 177mg 7%
Total Carbs 3g 1%
Dietary Fiber 0g 0%
Sugars .5g
Protein 21g
Vitamin A 15%
Vitamin C 22%
Calcium 2%
Iron 8%
*Percent Daily Values are based
on a 2,000 calorie diet.

  • Calories 328
  • Protein 21g
  • Sodium 177mg
  • Sat.Fat 5.5g
  • Sugar .5g

Easy Mediterranean Spatchcocked Chicken

ingredients

Ingredients

1 PERDUE® Fresh Whole Chicken
4 tbsp. olive oil
3 tbsp. fresh oregano leaves
1 tbsp. chopped garlic
3 lemons
1/4 tsp. salt
1/8 tsp. black pepper
ingredients

Step one: Butterfly

To butterfly a chicken, place it breast-side down on a cutting board. Use kitchen shears to cut straight up both sides of the backbone from the cavity to the neck. Remove the backbone and save for chicken stock. Open the chicken like a book and flip it over so it’s breast-side up. Press down firmly on the breasts until you hear a pop. Tie the feet together with butcher twine to make the chicken easier to turn on the grill.

How to: Butterflying
ingredients

Step two: Marinate

In a glass baking dish, whisk together the olive oil, oregano and garlic plus the zest and juice of 1 lemon. Add the chicken and turn to coat. Cover and let marinate in the refrigerator for 2 to 8 hours.

How to: Marinating
ingredients

Step three: Grill

Heat a lightly greased grill or grill pan to medium heat. Remove the chicken from the marinade, letting the excess drip away. Season both sides with salt and pepper. Place the chicken on the grill, skin side down, and slowly grill until the skin becomes a crispy golden brown, about 15 minutes. Turn the chicken over, close the grill cover and continue grilling until the chicken is cooked through, another 30 minutes. The chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. Remove the chicken from the grill and let rest it 10 minutes before carving.

How to: Grilling
ingredients

Step four: Serve

While the chicken is resting, cut the remaining 2 lemons in half and place on the hot grill. Grill for 2 to 3 minutes until the lemons have softened and have grill marks. Cut up the chicken into 8 pieces and place on a serving platter. Garnish with grilled lemons on the side. Squeeze grilled lemon juice over the chicken as desired.

TA DA!

Easy Mediterranean Spatchcocked Chicken

Add a Comment