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Crispy Grilled Lemon Herb Spatchcock Chicken

crispy grilled lemon herb spatchcock chicken - featured image
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A zesty and flavorful grilled whole chicken prepared flat using the spatchcock method for crispy skin and juicy meat, infused with lemon and fresh herbs.

Ingredients

Scale
  • Whole chicken (3.5 to 4 pounds / 1.6 to 1.8 kg), fresh or thawed
  • 3 tablespoons extra virgin olive oil
  • Zest and juice from 2 medium lemons
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh oregano, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)

Instructions

  1. Spatchcock the chicken (10 minutes): Place the whole chicken breast-side down on a cutting board. Use sharp kitchen shears to cut along each side of the backbone and remove it. Flip the chicken over and press down firmly on the breastbone to flatten the bird until it cracks slightly.
  2. Make the marinade (5 minutes): In a medium bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, chopped fresh herbs, kosher salt, black pepper, and smoked paprika if using.
  3. Marinate the chicken (at least 30 minutes, up to 4 hours): Place the flattened chicken on a rimmed baking sheet or large dish. Pour the marinade over, using a brush or your hands to coat every part evenly, especially under the skin. Cover and refrigerate. If short on time, let it sit at room temperature for 30 minutes before grilling.
  4. Preheat the grill (10 minutes): Heat grill to medium-high heat around 400°F (204°C). Oil the grates lightly to prevent sticking.
  5. Grill the chicken (30-35 minutes): Start skin-side down. Grill for 15-18 minutes, watching for flare-ups. Flip and cook for another 15-17 minutes until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh.
  6. Rest before serving (10 minutes): Transfer the chicken to a cutting board, tent loosely with foil, and let the juices redistribute.

Notes

Pat the chicken dry before marinating to ensure crispy skin. Use an instant-read thermometer to avoid undercooking. Control flare-ups by moving chicken to indirect heat if needed. Let the chicken rest after grilling to keep it juicy. For oven method, roast at 425°F (220°C) for about 45 minutes on a wire rack.

Nutrition

Keywords: grilled chicken, spatchcock chicken, lemon herb chicken, crispy chicken, summer grilling, easy chicken recipe, outdoor cooking

Find it online: https://sofiaspice.com/crispy-grilled-lemon-herb-spatchcock-chicken-easy-zesty-recipe/