Courtesy of Greko Greek Street Food in Nashville.
“One of the first things you notice when walking into Greko in East Nashville is the slew of whole chickens, slowly roasting, rotisserie-style, over the open fire. The sight and smell literally makes your mouth water, so it’s hard not to order a quarter or a half when standing at the register. While the sauce might be a relatively new addition, it makes the dish.” — Matt Moore
Recipes and photos excerpted from Serial Griller: Grillmaster Secrets for Flame Cooked Perfection by Matt Moore 2020. Photography @Andrea Behrends and Helene Dujardin. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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1. To prepare chicken, mix oregano, paprika, cumin, salt, and pepper together in small bowl. Using your hands, rub mixture all over chicken, including inside the cavity. Place chicken in shallow dish, cover, and marinate in refrigerator for 24 hours or overnight.
2. Fire up grill. Coat top grate with oil and place on grill. (If using gas grill, preheat to medium-high [300° to 350°F] on one side.)
3. Place chicken, preferably on a rotisserie or rack, over indirect heat and cook, grill covered, for about 1 hour, until internal temperature reaches 165F.
4. Serve chicken whole, remove backbone and serve in halves, or quarter it by removing thighs from breasts.
5. To prepare sauce, mix all ingredients together in small bowl. Generously drizzle over cooked chicken and garnish with grilled lemon and parsley.
NOTE:
Sauce can be made in advance and kept for up to 2 weeks in the fridge, covered. Bring to room temperature and shake vigorously prior to serving.