Name: Lemon Herb Grilled Spatchcock Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 4-lb bird Whole Chicken; 1/4 cup Extra Virgin Olive Oil; 2 large Fresh Lemons (zested and juiced); 4 cloves Garlic Cloves (minced); 1 tbsp Fresh Rosemary (chopped); 1 tbsp Fresh Thyme (chopped); 2 tsp Kosher Salt; 1 tsp Black Pepper

"This Zesty Lemon Herb Grilled Spatchcock Chicken is the ultimate summer centerpiece, boasting incredibly crispy skin and ultra-juicy meat. By removing the backbone, the chicken cooks faster and more evenly, while a vibrant marinade of fresh herbs, garlic, and citrus infuses deep flavor throughout every morsel."

1 Ingredients

Qty	Item
1 4-lb bird 1.8 kg	Whole Chicken
1/4 cup 60 ml	Extra Virgin Olive Oil
2 large 100 ml	Fresh Lemons (zested and juiced)
4 cloves 20 g	Garlic Cloves (minced)
1 tbsp 5 g	Fresh Rosemary (chopped)
1 tbsp 5 g	Fresh Thyme (chopped)
2 tsp 12 g	Kosher Salt
1 tsp 2 g	Black Pepper

2 Instructions

Spatchcock the chicken by placing it breast-side down on a cutting board. Use heavy-duty kitchen shears to cut along both sides of the backbone to remove it. Flip the bird over and press firmly on the breastbone until it cracks and the chicken lies completely flat.

In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, chopped rosemary, thyme, salt, and pepper to create the marinade.

Carefully loosen the skin over the breast and thighs with your fingers. Rub about half of the marinade directly onto the meat under the skin. Coat the remaining marinade all over the exterior of the skin.

Preheat your grill for two-zone cooking. Set one side to medium-high heat (about 400°F/200°C) and leave the other side with no direct heat.

Place the chicken skin-side down on the direct heat side for 5-8 minutes until the skin is golden and develops grill marks. Watch for flare-ups.

Flip the chicken over and move it to the indirect heat side of the grill. Cover the grill and cook for 35-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Remove the chicken from the grill and transfer it to a cutting board. Let it rest for 10-15 minutes before carving to allow the juices to redistribute for maximum tenderness.

·
Dry the chicken skin thoroughly with paper towels before applying the oil and marinade to ensure maximum crispiness.
·
For even more flavor, marinate the chicken in the refrigerator for 2-4 hours before grilling.
·
If you want very flat chicken, place a heavy cast-iron skillet or a foil-wrapped brick on top of the bird during the first few minutes of searing.
·
Use a meat thermometer! It is the only way to guarantee the chicken is cooked through without being dry.

? Frequently Asked Questions

What is the benefit of spatchcocking a chicken?

Spatchcocking (butterflying) allows the chicken to lay flat, which results in more even cooking, crispier skin across the entire bird, and a significantly shorter cooking time compared to roasting whole.

Can I use dried herbs instead of fresh?

Yes, but use only 1/3 of the amount (1 teaspoon dried for every 1 tablespoon fresh) as dried herbs are more concentrated. Fresh herbs are highly recommended for the best flavor profile.

How do I prevent the garlic from burning on the grill?

By rubbing the majority of the garlic and herbs under the skin, you protect them from the direct heat of the grill while still infusing the meat with flavor.

What should I serve with this chicken?

This pairs beautifully with grilled asparagus, a fresh Greek salad, or roasted fingerling potatoes.

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