BBQ Roast Lemon and Oregano Chicken (Printable version)

Juicy grilled chicken infused with lemon, garlic, and oregano for a Mediterranean summer dinner.

# Ingredient List:

→ 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 (or 2 tsp dried oregano)
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 - Whisk together olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper in a bowl until well combined.
02 - Place the spatchcocked chicken in a large dish or resealable bag. Pour the marinade over the chicken, ensuring it is thoroughly coated. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor penetration.
03 - Preheat barbecue to medium heat (approximately 375°F) and set up for indirect cooking. Alternatively, preheat oven to 375°F if roasting indoors.
04 - Remove the chicken from the marinade, allowing excess to drip off. Discard any remaining marinade.
05 - Place 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 internal temperature reaches 165°F at the thickest part of the meat.
06 - Move chicken skin side down over direct heat for 2-3 minutes to achieve crispy, golden, lightly charred skin.
07 - Transfer chicken to a cutting board, tent loosely with aluminum foil, and allow to rest for 10 minutes before carving to retain juices.
08 - Carve the chicken and serve with lemon wedges and fresh oregano sprigs for garnish.

# Expert Suggestions:

01 -
  • The marinade creates impossibly juicy meat while the skin gets perfectly crispy and golden
  • This method cuts cooking time nearly in half compared to traditional roasting
  • You can prep it ahead and let the barbecue do all the heavy lifting
02 -
  • Always use a meat thermometer to check the thickest part reaches 165F 74C for food safety
  • Letting the chicken rest is not optional, it keeps the juices from running out onto your cutting board
  • If you only have chicken pieces, reduce the cooking time to 25 to 30 minutes total
03 -
  • If you can find fresh oregano growing wild, it has a more intense, wild flavor that makes this dish sing
  • Set aside some of the unused marinade before adding the chicken if you want to baste during cooking
  • A touch of smoked paprika in the marinade adds a lovely depth that complements the grill flavor

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