Greek-Style Grilled Chicken
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | ea. whole broiler/fryer chicken | 4 lb | 2177 kcal408g protein · 0g carbs · 47g fat | Buy |
| 2 | dried oregano | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 3 | dried thyme | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | dried mint flakes | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 5 | dried rosemary | 2 tsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 6 | Salt | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | Freshly-ground black pepper | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | garlic powder | 1 tbsp | 22 kcal1g protein · 5g carbs · 0g fat | Buy |
| 9 | Extra-virgin olive oil | 0 g | — | Buy |
Total, all ingredients2199 kcal · 409g protein · 5g carbs · 47g fat
Per servingno servings count given
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Directions
Brush chicken pieces with olive oil. Set aside.
Combine all remaining ingredients and rub into chicken. Refrigerate for at least 1 hour.
Heat about 28 charcoal briquets in a large chimney starter. Disperse evenly around bottom of grill and reapply the grate.
Add chicken and cook, turning often, until internal temperature of the breast is 165°F and the thigh is 170°F.
Remove to a plate and cover with foil. Let rest 10 minutes before serving warm.
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