Hy-Vee Recipes and Ideas

Directions

1. Step1

   Remove giblets from chicken; discard or set aside for another use. Pat chicken inside and outside completely dry with paper towels. Place chicken, breast side down, on a cutting board. Using sharp kitchen shears, cut along one side of the backbone through the ribs. Repeat cutting on the opposite side of the backbone; discard or reserve backbone for making stock.

2. Step2

   Cut through the cartilage above the breastbone with kitchen shears to help open the chicken. Place the chicken breast side up. Open cavity to lay chicken flat. Firmly press with the heal of your hand to beak the breastbone and flatten the chicken.

3. Step3

   Place chicken in a large resealable plastic bag. Pour marinade over chicken; seal bag. Turn bag to evenly coat chicken with marinade. Place in a shallow pan and marinate in the refrigerator for 30 minutes to 2 hours, turning bag occasionally.

4. Step4

   Preheat charcoal or gas grill for direct cooking over high heat (450 degrees).

5. Step5

   Remove chicken from marinade; discard marinade. Pat chicken dry with paper towels. Twist wing tips under back to prevent burning, if desired. Sprinkle and rub 1½ Tbsp. Greek seasoning over outside of chicken.

6. Step6

   Place chicken, breast side down, on grill rack. Place a heavy cast iron skillet or foil-wrapped grill bricks on top of chicken to press chicken flat on grill rack. Grill for 4 to 5 minutes until skin is charred and crispy.

7. Step7

   Reduce heat to medium (350 degrees). Turn chicken over. Grill, without skillet or bricks on top, for 45 to 50 minutes more or until chicken reaches 165 degrees to 170 degrees in thickest part of thigh. Transfer chicken to a cutting board; loosely cover with foil and let rest for 5 to 10 minutes.

8. Step8

   To serve, garnish chicken with fresh oregano, grilled lemon halves and additional Greek seasoning; serve with tzatziki dip and spread, if desired.