Greek Lemon Spatchcock Chicken

Greek Lemon Spatchcock Chicken
Nutritional information
-
Calories
328.0
-
Protein
21.0g
-
Sodium
177mg
-
Sat. fat
5.5g
-
Sugar
0.5g
Nutritional information
Servings per recipe: 6
Amount per serving calories: 328.0
% daily value
Total fat: 26.0 g
Saturated fat: 5.5 g
Cholesterol: 100.0 mg
Sodium: 177 mg
Total carbs: 3.0 g
Sugar: 0.5 g
Protein: 21.0 g
*Percent Daily Values are based on a 2,000 calorie diet.
Ingredients
Ingredients
Step One

Step One
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.
Step Two

Step Two
Step Three

Step Three
Remove the chicken from the marinade, letting the excess drip away and pat dry. Season both sides with salt and pepper. Place the chicken on the grill, bone side down, on the indirect heat area of grill. Monitor temperature of chicken with a meat thermometer, and when chicken is 80 percent cooked through, turn the direct-heat section of the grill to high. When grill thermometer registers 500 to 545 F, move chicken from the indirect to the direct heat area of the grill, placed skin side down. Let cook 1 to 1 1/2 minutes to create grill marks. Check doneness with a meat thermometer. To cook longer, move chicken back to the indirect heat area of the grill. If skin is overbrowning, flip chicken to the bone side and continue cooking. Remove from grill.
Step Four
