Grilled Greek Chicken
Easy, simple and packed with delicious Mediterranean flavours, this Grilled Greek Chicken is perfect for a family meal or weekend cookout.
Servings: 6 servings
Ingredients
For the Grilled Greek Chicken:
- 3.5- pound whole chicken legs, wings, breasts, backbone and thighs separated
- 4 cloves garlic finely chopped
- 3 tablespoons extra virgin olive oil
- 3 tablespoons freshly-squeezed lemon juice
- 2 tablespoons yellow mustard
- 3 teaspoons kosher salt
- 1.5 teaspoons dry thyme substitute dry oregano or use half of each
- 1.5 teaspoons paprika
- 1/2 teaspoon crushed red pepper flakes
- ½ teaspoon freshly-cracked black pepper
- Lemon wedges for serving
For the Roast Potatoes:
- 2 pounds yellow potatoes peeled and cut into wedges
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon dry oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
For the Greek Village Salad:
- 4 Persian cucumbers roughly cut into discs
- 3 tomatoes roughly cut into large chunks
- ½ green bell pepper thinly sliced
- 1/4 red onion thinly sliced
- ½ teaspoon dry oregano substitute 1 teaspoon fresh oregano leaves
- 3 tablespoons extra-virgin olive oil plus more as needed
- 1 tablespoon red wine vinegar substitute fresh lemon juice
- ¼ teaspoon kosher salt
- ¼ cup Kalamata olives
- 2 tablespoons brined capers drained and rinsed
- 3 ounces feta cheese
Instructions
For the Grilled Greek Chicken:
- In a bowl or zip-top bag, combine the chicken, garlic, olive oil, lemon juice, mustard, salt, thyme, paprika, red pepper flakes and black pepper and toss well to coat. Cover and refrigerate for 1 to 6 hours.
- Preheat your Traeger Grill to 475F.
- Transfer the chicken to the lowest racks of the grill, skin side-down at first, and cook until golden brown, around 35 minutes. Flip and continue cooking until golden brown all over and the thickest part of each piece reaches 160F, around 20 more minutes. Note that cooking times will vary depending on the thickness of the chicken and smaller parts like wings will cook more quickly.
- Transfer the chicken to a serving platter along with some lemon wedges for squeezing. Serve the chicken with the roast potatoes and village salad.
For the Roast Potatoes:
- Line a sheet pan with parchment paper. Add the potatoes, olive oil, oregano, salt and pepper and toss well to coat. Spread the potatoes into a single layer with one of the cut sides down, transfer the sheet pan to the preheated 475F Traeger along with the chicken and cook, undisturbed, until the bottoms of the potatoes are golden brown, around 30 minutes. Flip the potatoes and continue cooking until they are fork-tender, around 10 more minutes. Transfer to a serving bowl and serve with the grilled Greek Chicken.
For the Greek Village Salad:
- In a bowl, combine the tomatoes, cucumbers, bell pepper, onion, and oregano. Drizzle with olive oil and red wine vinegar and season to taste with salt. Toss everything to coat, taste for seasoning and adjust with salt, pepper or vinegar, as desired.
- Add the olives and capers and top with the feta cheese. Drizzle a small amount of olive oil over top of the feta and lightly season with another pinch of dry oregano. Serve with the grilled Greek chicken and roasted potatoes.
Video
Nutrition
Calories: 633kcal | Carbohydrates: 34g | Protein: 30g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 108mg | Sodium: 2132mg | Potassium: 1163mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1185IU | Vitamin C: 54mg | Calcium: 139mg | Iron: 3mg