Mediterranean Grilled Chicken Dinner with Tzatziki and Greek Fries

Ingredients
For the Chicken & Marinade:
1 whole chicken (spatchcocked)

6–8 garlic cloves

½ cup olive oil

2 tbsp fresh oregano (or 1 tbsp dried)

Zest of 2 lemons

Juice of 3–4 lemons (about ½ cup)

1 tsp kosher salt

½ tsp black pepper

For the Tzatziki Sauce:
1½ cups goat milk yogurt (or Greek yogurt)

2 garlic cloves, minced

2 tbsp fresh mint, chopped

2 tbsp fresh dill, chopped

1 cucumber, grated and squeezed dry

1 tbsp white wine vinegar

2 tbsp olive oil

Salt & pepper to taste

For the Greek Fries:
Frozen fries (optional)

3 garlic cloves

¼ cup olive oil

1 tbsp fresh oregano

Pinch of cayenne (optional)

Fresh parsley, chopped

Feta cheese, crumbled

Instructions
1. Marinate the Chicken:
Spatchcock chicken (remove backbone, flatten).

Blend garlic, olive oil, oregano, lemon zest, juice, salt, and pepper.

Pour marinade over chicken; massage well.

Marinate at least 2 hours or overnight.

2. Grill the Chicken:
Preheat grill to 375–400°F with indirect heat.

Place chicken skin-side up; cook 45–60 mins, until 150–155°F.

Sear over direct heat, 1–2 mins per side, until skin crisps.

Finish at 160–165°F, then rest 10 mins.

3. Make the Tzatziki:
Mix yogurt, garlic, mint, dill, cucumber, vinegar, oil, salt, and pepper.

Chill until serving.

4. Prepare Greek Fries:
Cook fries.

Blend garlic, oil, oregano, cayenne.

Toss fries with garlic oil, parsley, and feta.

5. Serve:
Serve chicken with fries, tzatziki, and salad.

If you’re making boring, dry, flavorless chicken, this Mediterranean marinade will change everything. So, if you want to make this, get a whole chicken, spatchcock it using some kitchen shears, and then get a blender, throw in some garlic, olive oil, fresh oregano, fresh lemon zest, a generous amount of lemon juice, and then blend this up. Then, pour this marinade over the chicken, give it a nice massage, and then throw it into your fridge for at least 2 hours till overnight. And then, about 2 hours before dinner, throw the chicken onto your grill on indirect heat at about 400°. Then, while the chicken is cooking, you can make your sides and your sauces. Today we made a saziki sauce which is made with goat milk yogurt, garlic, fresh mint, fresh dill, a grated cucumber, salt, pepper, a little bit of white wine vinegar, and olive oil. And don’t worry about remembering all that because I’ll put the full recipe in the caption below. And then for our sides, we did some Greek fries. I cheated a little bit on this by getting these frozen fries from Costco. These were super easy. I just popped them into the oven, but I did make this garlic oil for tossing the fries in with some garlic, fresh oregano, a little bit of cayenne oil. Give this all a good blend. And then toss this into the fries with some freshly chopped parsley and a little bit of feta cheese. And let me tell you, I’ll definitely be making these fries again soon. And to finish the chicken, gave it a quick sear on both sides on direct heat, checked the temp, and then it was ready to plate and serve with the fries, the sziki sauce, and a fresh garden salad. This was a delicious summer dinner that our whole family loved, and I’ll definitely be making again soon. Full recipes in the caption below, and as always, follow for more.