Grilled Butterflied Chicken with Spanish Olives
Elevate your grilling game with this Grilled Butterflied Chicken with Spanish Olives, a Mediterranean-inspired delight bursting with bold flavors. This recipe features a whole chicken marinated in a fragrant blend of garlic, paprika, cumin, oregano, and fresh lemon juice before being expertly grilled to perfection for juicy, smoky goodness. The vibrant topping—made with briny Spanish green olives, sweet roasted red peppers, and fresh parsley—adds a tangy, savory kick to each bite. With a prep time of just 30 minutes and a stunning presentation, this dish is perfect for summer cookouts or casual family dinners. Serve it alongside crusty bread or a crisp side salad for a meal that’s both simple and unforgettable.
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Recipe Information
Ingredients
- 1 piece whole chicken
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 pieces lemon
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 cup Spanish green olives, pitted and halved
- 0.5 cup roasted red peppers, diced
- 2 tablespoons fresh parsley, chopped
Instructions
Place the chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it. Flip the chicken over and press down firmly on the breastbone to flatten the chicken. Pat dry with paper towels.
In a small bowl, mix 2 tablespoons of olive oil, minced garlic, paprika, ground cumin, dried oregano, juice and zest of 1 lemon, kosher salt, and black pepper to create a marinade.
Rub the marinade all over the butterflied chicken, ensuring it is evenly coated. Place the chicken in a large resealable plastic bag or a shallow dish, cover, and refrigerate for at least 2 hours or up to overnight.
Preheat your grill to medium-high heat, around 375-400°F (190-200°C). Lightly grease the grates with oil to prevent sticking.
Remove the chicken from the marinade and let it come to room temperature for 15-20 minutes before grilling.
Place the chicken skin-side down on the grill. Cook for 10-15 minutes with the lid closed, then flip and cook for another 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured at the thickest part of the thigh.
While the chicken cooks, prepare the topping. In a bowl, combine the Spanish green olives, roasted red peppers, parsley, juice of the second lemon, and 1 tablespoon of olive oil. Stir to combine.
Once the chicken is done, remove it from the grill and let it rest for 10 minutes before cutting into serving pieces.
Serve the grilled chicken with the Spanish olive topping spooned over the top, and enjoy!
Nutrition Facts
Calories |
995 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.3 g | 112% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 5396 mg | 235% | |
| Total Carbohydrate | 44.3 g | 16% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.9 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 313 mg | 24% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1120 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
