Greek-style barbecued chicken
This Greek-style barbecued chicken features a marinade of red onions, lemon zest, garlic, and chili peppers, resulting in a flavorful and juicy dish perfect for summer gatherings. The chicken is grilled slowly over indirect heat, ensuring it remains moist and tender.
Cook time 25 min
Prep time 20 min
Ingredients:
3 lb whole chicken2 red onions
2 tbsp lemon zest
2 garlic cloves
2 red hot chili peppers
Greek-style barbecued chicken is a delicious and flavorful dish that combines juicy chicken with aromatic spices and fresh ingredients. Perfect for summer cookouts and family dinners, this recipe offers a taste of the Mediterranean that will impress your guests and leave them coming back for more.
Instructions:
- In a mixing bowl, combine the sliced red onions, lemon zest, minced garlic, and finely chopped red hot chili peppers.
- Mix well to ensure all ingredients are evenly distributed.
- Rinse the whole chicken under cold running water and pat it dry with paper towels.
- Using a sharp knife, make several shallow cuts on the surface of the chicken. This will help the marinade to penetrate the meat more effectively.
- Rub the marinade mixture all over the chicken, ensuring it gets into the cuts and cavity as well. Massage the chicken thoroughly to coat it evenly with the flavors.
- Place the marinated chicken in a large ziplock bag or a covered container.
- Refrigerate for at least 4 hours, preferably overnight. This allows the flavors to infuse deeply into the meat.
- Prepare your barbecue or grill for indirect cooking. Preheat to medium heat, around 350°F (175°C).
- Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before grilling.
- Place the chicken, breast side up, on the grill grates over indirect heat. Close the lid.
- Grill the chicken for approximately 1.5 to 2 hours, or until an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C).
- Rotate the chicken occasionally to ensure even cooking. If the skin starts to brown too quickly, cover the chicken with aluminum foil.
- Once cooked, remove the chicken from the grill and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.
- Slice and serve the grilled Greek-style chicken with your choice of side dishes, such as roasted vegetables, Greek salad, or pita bread.
This Greek-style barbecued chicken is a delightful way to explore new flavors and enjoy a hearty meal. With its aromatic spices and succulent meat, it promises to be a hit at any gathering. Follow these tips and enjoy a delicious, beautifully cooked Greek-inspired dish that brings Mediterranean sunshine to your table.
Greek-style barbecued chicken FAQ:
Grill the chicken for approximately 1.5 to 2 hours over indirect heat at medium heat (around 350°F or 175°C). Always check for doneness using an instant-read thermometer; it should reach 165°F (74°C) in the thickest part of the thigh.
Store leftover chicken in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it; wrap it tightly in plastic wrap and then aluminum foil to prevent freezer burn, for up to 3 months.
Yes, you can use chicken pieces instead of a whole chicken. Adjust the grilling time accordingly, as smaller pieces will cook faster. Ensure each piece also reaches an internal temperature of 165°F (74°C).
You can substitute red hot chili peppers with bell peppers or omit them entirely for a milder taste. Alternatively, jalapeños can be used for slight heat.
A gas or charcoal grill works well for this recipe. Ensure you set it up for indirect cooking to allow for even grilling without burning the skin.
Tips:
- Marinate the chicken for at least 2 hours or overnight to allow the flavors to fully penetrate the meat for a more intense taste.
- Make sure to preheat your grill to medium-high heat to ensure even cooking and prevent sticking.
- Use a meat thermometer to check the internal temperature of the chicken; it should reach 165°F (75°C) to ensure it's fully cooked.
- If you prefer a milder flavor, you can reduce the amount of red hot chili peppers or remove the seeds before adding them to the marinade.
- Let the chicken rest for a few minutes after grilling before carving; this helps retain the juices and makes the meat more tender.
Nutrition per serving
8 ServingsCalories 530kcal
Protein 44g
Carbohydrates 3.82g
Fiber 0.78g
Sugar 2.12g
Fat 36g
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