Grilled Spatchcock Chicken Recipe with Lemon Chicken Marinade
Servings: 4 servings
Calories: 578kcal
What better way to celebrate summer than pulling out the grill and preparing this delectable Simple Grilled Spatchcock Chicken recipe? You will be smitten after just one taste of this juicy, tender chicken with hints of lemon, zesty garlic, and earthy rosemary in the lemon chicken marinade!
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Ingredients
- 1 whole chicken, three to four-pounds, butterflied
- 1 teaspoon kosher salt
- ½ teaspoon lemon pepper
- ⅓ cup olive oil
- 1 tablespoon lemon zest
- ⅓ cup fresh lemon juice
- 1 tablespoon garlic, minced
- 1 tablespoon fresh rosemary, minced
- 2 lemons, halved
Instructions
- Season the chicken with kosher salt, and lemon pepper on both sides.
- Add the olive oil, lemon zest, lemon juice, garlic, and rosemary to a small bowl or mason jar and mix well to make the marinade.
- Place the chicken in a gallon-size plastic storage bag, and pour in the marinade. Squeeze out as much air as possible, seal, and squish around to ensure everything is covered. Place the bag in the refrigerator and marinate for at least four to 24 hours. Turn the bag occasionally.
- When ready to grill, clean the grates with a wire brush and oil the grill racks. Place the charcoal on one side of the grill and prepare a medium-hot fire, 350 °F. When the coals are ready, most of them should be glowing orange-red and covered with a faint layer of ash. If using a gas grill, turn the heat to low.
- When the grill is ready, place the chicken on the cooler side, skin side up, and weigh it down with a heavy dish or cast iron pan. You can even use a brick wrapped in aluminum foil. Cook for 12-15 minutes, or until the underside is golden brown.
- Using long tongs, turn the chicken over, skin side down, and place the weight on it again. Place the lemon halves on the grill, cut side down. Cook it for another 12-15 minutes, until the skin is golden brown and a meat thermometer reads 165 °F. when inserted in the thickest part of the thigh but not touching the bone.
- Remove the chicken from the grill and place on a cutting board, cover with foil or a plate, and allow to rest for at least five minutes.
- To serve, cut it into quarters and squeeze a little lemon juice over each piece from the grilled lemon halves.
Notes
Use a sharp pair of kitchen shears: Spatchcocking requires cutting through the backbone. Ensure you have a sturdy and sharp pair of kitchen shears to make the process easier and safer.
Flatten it evenly: Press firmly on the breastbone after removing the backbone to flatten the chicken. This helps to ensure even cooking and faster grilling time.
Preheat the grill properly: Allow it to preheat adequately before placing the chicken on it. This ensures that the grates are hot and helps to create a good sear and prevent sticking.
Maintain a two-zone fire: Set up your grill for indirect cooking by creating a two-zone fire. This involves having one side of the grill with direct heat and the other side with indirect heat. This setup allows for better control over the cooking process and helps prevent flare-ups.
Monitor the temperature: Use a reliable meat thermometer to check the internal temperature. This helps you avoid undercooking or overcooking the meat. Aim for an internal temperature of 165°F in the thickest part of the thigh.
Let it rest: Once it reaches the desired temperature, remove it from the grill and let it rest for about 5-10 minutes before carving. This allows the juices to redistribute throughout the meat, producing juicier meat.
How to butterfly a chicken:
First, remove any giblets. Place the whole chicken breast side down on a cutting board. Take a pair of kitchen or poultry shears, and starting at the neck cavity, cut down each side of the backbone to cut it out.
Discard the backbone or save it to make chicken stock or chicken soup.
Turn it over and press down hard to flatten. That's it!
Nutrition
Calories: 578kcal | Carbohydrates: 3g | Protein: 36g | Fat: 47g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 716mg | Potassium: 398mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 285IU | Vitamin C: 14mg | Calcium: 31mg | Iron: 2mg
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