Greek spiced grilled whole chook

Greek Spiced Grilled Whole Chook

Course:
Main

Serves:
4-5

Prep time:
10 mins

Cook time:
50 mins

Course:
Main

Serves:
4-5

Prep time:
10 mins

Cook time:
50 mins

This is a great recipe to cook outside over a fire but works just as well in a heavy pan on the stove. I’ve used a whole chook here, but you could do the same with chicken marylands, they’ll just be a little quicker to cook.

Ingredients

  • Whole chicken or four chicken marylands

  • 1 tablespoon Greek spice blend

  • Salt

  • Lemon

Method

  • To remove the backbone of your chicken, lay the bird breast side down, legs pointing towards you. Using a pair of kitchen/poultry scissors cut down the side of the backbone, (use the tail as a guide, and cut down the side of that until you reach the neck) then do the same on the other side of the tail and you’ll have removed the backbone. Now flip the chook over so it’s breast side up, gently press down on the breast with your palm to flatten the bird out.
    Alternatively, you could ask your butcher to do this for you.
    Once your bird has been prepared squeeze half the lemon all over, sprinkle with two teaspoons of salt and rub in. Then evenly sprinkle with the Greek spice blend.

  • Allow to sit out for twenty to thirty minutes to come to room temperature and for the lemon, salt and spice mix to really flavour the meat.

  • Heat a large heavy pan over a medium heat or have your charcoal temperature at medium.

  • Place the chicken cut side down (skin side up) onto your grill or pan. leave to cook for twenty five to thirty minutes. After this time, touch the breast and if it feels warm it’s time to flip, if not give it a few more minutes.

  • Turn the chook over and cook skin side down for ten to twelve minutes to colour and crisp the skin.

  • Remove from heat, rest for a few minutes before cutting and serving.

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