- 1 whole Chicken
- 3/4 cup Sour cream
- 1/4 cup diced Red onion
- 2 diced Garlic cloves
- 1 teaspoon dried Oregano
- 1 teaspoon dried Dill weed
- 2 tablespoons Olive oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground black pepper
This is the perfect recipe for a juicy and flavorful grilled chicken.
What is notable about this recipe is that you can use the leftover chicken for sandwiches, salads, or delicious quesadillas, this means that it can be served in many different ways for days.
Note that you can serve this dish with any sides of your liking, veggies, or a small bowl of dipping sauce.
by Cookthinker @ flickr
Begin by removing the backbone of the chicken to make it easier to grill evenly. Arrange the chicken breasts on a work surface and slice down from front to the back next to the backbone using sturdy kitchen shears or a boning knife. Turn the chicken so that the neck end faces you and slice on the remaining side of the backbone. Pull out the backbone.
Flip the chicken and slice through the wishbone or tailbone. Spread out the chicken flat.
In a large bowl, prepare your seasoning: combine pepper, salt, dill, oregano, garlic, red onion, and sour cream, mix well.
Gently lift the skin from the chicken in order not to puncture or break the skin.
Scoop beneath the skin with the sour cream mixture and gently massage to let the mixture soak in the entire area of the chicken.
Cover the chicken and store it in the fridge for half an hour or overnight.
Preheat a grill for medium heat, oil the grill grate lightly, and arrange 4 inches from the heat source.
Brush the chicken with olive oil and sprinkle some pepper and salt on it.
On the preheated grill, arrange the chicken, skin side up. Cover the grill and cook for 45-55 minutes until the meat becomes firm and juices from the chicken run clear once you pierce a knife in. You don’t have to flip over the chicken.