Smoked Greek Lemon Chicken

Prepare your whole chicken (4-5 lbs) by spatchcocking it. Using sharp kitchen shears, remove the backbone and press down firmly on the breastbone until the bird lies completely flat; this ensures even cooking and better smoke penetration.

In a medium-sized mixing bowl, whisk together the olive oil (0.5 cup), lemon juice (plus zest of 2 lemons) (0.333 cup), grated garlic (8 cloves), dried Greek oregano (2 tbsp), red wine vinegar (2 tbsp), fresh thyme (1 tbsp), salt (1 tbsp), and black pepper (1 tsp). Whisk vigorously until the oil and vinegar are well-emulsified and the herbs are evenly distributed.

Place your spatchcocked chicken in a large glass baking dish or a resealable plastic bag. Carefully peel back the skin over the breasts and thighs and rub the marinade directly onto the meat, then coat the outside of the skin and the underside of the bird with the remaining liquid.

Cover the chicken tightly and place it in the refrigerator to marinate for at least 4 hours, though 12 hours is ideal for the best flavor. This resting period allows the acids in the lemon and vinegar to tenderize the meat while the oregano and garlic permeate the skin.

Preheat your smoker to 275°F using olive wood, or a blend of oak and apple wood for a mild, fruity smoke profile. Place the chicken directly on the grill grates, skin-side up, ensuring it is spread completely flat to promote even browning.

Smoke the chicken for approximately 2 to 2.5 hours, monitoring the internal temperature with a digital meat thermometer. You are looking for a visual cue of deep golden-brown skin and an internal temperature of 165°F in the thickest part of the breast and 175°F in the thighs.

Remove the chicken from the smoker and transfer it to a cutting board. Let the meat rest for at least 15 minutes to allow the juices to redistribute, ensuring the chicken stays moist when carved. For an extra pop of brightness, squeeze a fresh lemon (to taste) over the skin just before serving.