Description
This Juicy Spatchcocked Grilled Lemon Chicken recipe yields tender, flavorful chicken with a citrusy herb marinade. The chicken is flattened for even grilling, marinated for hours to enhance taste, then grilled to juicy perfection with a crispy skin finish.
Ingredients
Scale
Chicken
- 1 – 4-5 lb whole chicken, giblets/neck removed from cavity
Marinade
- 1 whole lemon
- 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 dill
- 1/4 cup oregano leaves
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Make the marinade. Using a sharp knife, cut the lemon into quarters and remove any visible seeds. Try to use a lemon without thick white pith. Add the lemon quarters, olive oil, garlic, Dijon mustard, red wine vinegar, aleppo pepper, dill, oregano, kosher salt, and ground black pepper into a food processor. Blend until mostly smooth without large chunks.
- Spatchcock the chicken. Remove the chicken from packaging, discard giblets and neck. Pat the chicken dry inside and out with paper towels. Lay the chicken breast-side down on a cutting board. Using heavy-duty kitchen shears, cut along each side of the spine close to it, removing it. Flip the chicken breast-side up and press down firmly on the breastbone until it cracks and the bird lays flat. Transfer to a large baking dish.
- Marinate the chicken. Pour the marinade over the chicken and use your hands to spread evenly all over including the underside. Cover the baking dish loosely or leave uncovered, and refrigerate for at least 2 hours, up to 8 hours. Remove the chicken from the fridge about 1 hour before cooking to let it reach room temperature. Before grilling, season the outside with extra kosher salt and black pepper.
- Prep and preheat the grill. Preheat the grill to medium heat using only half the burners. Clean and lightly grease the grates. Once the grill reaches approximately 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 heat as possible without direct flame.
- Grill the chicken. Close the grill lid and cook the chicken in 15-minute increments, rotating it 180 degrees each time for even cooking. Grill for about 1 hour until the thickest part reaches 165 degrees Fahrenheit on a meat thermometer. Then flip the chicken skin-side down directly over the heat for 3 to 5 minutes to crisp the skin. Remove the chicken and squeeze fresh lemon juice over the top. Let rest for 15 minutes before slicing and serving.
Notes
- Using a whole lemon including peel adds a bright citrus flavor without bitterness if seeded well.
- Spatchcocking ensures even cooking and reduces grill time.
- Allowing chicken to come to room temperature before grilling promotes even cooking.
- Use a meat thermometer to ensure the internal temperature reaches 165°F for safety.
- Resting the chicken after grilling keeps it juicy.
- If aleppo pepper is unavailable, substitute with mild chili powder or smoked paprika for a different smoky flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 4 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
