Description
This Juicy Spatchcocked Grilled Lemon Chicken recipe delivers a tender, flavorful chicken with crispy skin thanks to marinating in a zesty lemon-herb blend and grilling it flat on the barbecue. The spatchcock technique ensures even cooking and a perfectly juicy texture, making it an easy yet impressive main course option for outdoor gatherings or weeknight dinners.
Ingredients
Scale
Chicken
- 1 whole 4-5 lb chicken, giblets and neck removed
Marinade
- 1 whole lemon, quartered and seeded
- 1/2 cup olive oil
- 4 garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon Aleppo pepper
- 1/4 cup chopped fresh dill
- 1/4 cup fresh oregano leaves
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- Extra kosher salt and black pepper for seasoning
Instructions
- Make the marinade: Using a sharp knife, cut the lemon into quarters and remove any visible seeds. Add the lemon quarters, olive oil, garlic, Dijon mustard, red wine vinegar, Aleppo pepper, chopped dill, oregano leaves, kosher salt, and ground black pepper to a food processor. Blend until the mixture is mostly smooth with no large chunks.
- Spatchcock the chicken: Remove the chicken from its packaging and discard any giblets or neck from the cavity. Pat the chicken dry inside and out with paper towels. Lay the chicken breast-side down on a cutting board and use heavy-duty kitchen shears to cut along one side of the spine, then the other side, removing the backbone. Flip the chicken so the breasts face upward and legs outward. Press firmly on the breastbone with your palm until you hear a crack and the bird lays flat. Transfer the chicken to a large baking dish.
- Marinate the chicken: Pour the prepared marinade over the chicken, using your hands to evenly coat all surfaces, including the underside. Refrigerate uncovered for at least 2 hours, up to 8 hours. Remove the chicken from the fridge 1 hour before cooking to allow it to come to room temperature. Season the outside with extra kosher salt and black pepper.
- Prep and preheat the grill: Preheat your grill to medium heat using only half the burners. Clean and lightly grease the grates. Once the grill reaches 400 degrees Fahrenheit, remove the chicken from the marinade and shake off excess. Place the chicken breast-side up on the unlit side of the grill, as close to the fire as possible without direct heat.
- Grill the chicken: Close the grill lid and cook the chicken in 15-minute increments, rotating it 180 degrees after each interval. Continue grilling for a total of about 1 hour or until the thickest part of the chicken reaches 165 degrees Fahrenheit using a meat thermometer. Then flip the chicken skin-side down directly over the heat for 3-5 minutes to crisp the skin. Remove the chicken from the grill, squeeze fresh lemon juice over the top, and let it rest for 15 minutes before slicing and serving.
Notes
- For best results, use a fresh lemon with thin white pith to avoid bitterness in the marinade.
- If you don't have fresh oregano or dill, you can substitute with 1 tablespoon each of dried herbs but reduce quantity as dried herbs are more potent.
- The resting time after grilling helps the juices redistribute, ensuring juicy meat.
- Use heavy-duty kitchen shears for easier spatchcocking; a sharp knife can also work but requires more skill.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 110 mg
