Garlicky Greek Chicken and a #ChickenDotca Giveaway
This recipe for grilled chicken comes from
Garlicky Grilled Chicken
  • 1 whole chicken
  • 4 cloves garlic, minced
  • 1 tablespoon fresh dill, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon olive oil, divided
  • 1 teaspoon lemon juice
  • 6 thin slices lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
Zippy Dill Tzatziki
  • 1 cup plain Balkan-style (aka Greek) yogurt
  • 1/3 English cucumber
  • 1/2 teaspoon salt
  • 1 tablespoon red onion, minced
  • 1 tablespoon fresh dill, minced
  • 1 clove garlic, minced
Garlicky Greek Chicken
  1. Remove the backbone by cutting down either side of the spine using kitchen shears. Turn the chicken over, and press gently on the breast to flatten the chicken. (HERE is a great video showing how easily this is done)
  2. Use your fingers to gently loosen the skin from the breasts and legs to form pockets, leaving the skin attached at the edges.
  3. In a small bowl, combine the garlic, dill, oregano, 1/2 tablespoon oil, and lemon juice. Stuff 2/3 of this mixture under the chicken skin. Slide the lemon slices under the skin as well. Pat to flatten.
  4. Turn the chicken over and spread with the remaining seasonings. Cover and refrigerate for at least 30 minutes. (You can prepare this ahead of time, and refrigerate for up to 12 hours).
  5. Heat 1 burner of 2-burner barbecue (or the outside burners on a 3 burner barbecue) to medium heat. Sprinkle chicken with salt and pepper. Brush the grill over the unlit portion with oil. Place the chicken, skin side down, on the oiled grill. Close the lid and grill until a food thermometer inserted into thighnofollow registers 185 degrees F, about 1 hour. Remove to cutting board, tent with foil and let rest for 10 minutes before serving.
Zippy Dill Tzatziki
  1. Peel the cucumber, and dice. Place cucumber in a colander, set over a bowl, and sprinkle with salt. Let sit for 30 minutes.
  2. Stir together the yogurt, cucumber, onion, dill, and garlic. Serve with the chicken.
Recipe by Faithfully Gluten Free at