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Crispy Grilled Lemon Herb Spatchcock Chicken

crispy grilled lemon herb spatchcock chicken - featured image
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A quick and easy grilled chicken recipe featuring a lemon herb marinade and spatchcock technique for crispy skin and juicy meat.

Ingredients

Scale
  • Whole chicken (3-4 lbs / 1.4-1.8 kg), spatchcocked
  • 2 lemons, zest and juice
  • 2 tbsp chopped rosemary
  • 2 tbsp chopped thyme
  • 2 tbsp chopped parsley
  • 4 cloves garlic, minced
  • 1/4 cup (60 ml) olive oil
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp smoked paprika (optional)
  • 1 tbsp honey

Instructions

  1. Spatchcock the chicken (10 minutes): Place the whole chicken breast-side down on a cutting board. Use kitchen shears to cut along each side of the backbone, removing it entirely. Flip the chicken and press down firmly on the breastbone to flatten it.
  2. Make the marinade (5 minutes): In a medium bowl, combine the lemon zest and juice, olive oil, minced garlic, chopped herbs, honey, smoked paprika, salt, and pepper. Whisk until well blended.
  3. Marinate the chicken (at least 30 minutes, up to 4 hours): Place the spatchcocked chicken in a large resealable bag or shallow dish. Pour the marinade over, coating both sides evenly. Refrigerate during this time.
  4. Preheat the grill (10 minutes): Set up your grill for two-zone cooking: one side with direct heat, the other indirect. Aim for medium-high heat around 375°F (190°C). Oil the grates lightly to prevent sticking.
  5. Start grilling (25-30 minutes): Place the chicken skin-side down over the direct heat. Grill for about 7-10 minutes until the skin crisps and gets grill marks. Watch closely to avoid flare-ups.
  6. Finish cooking over indirect heat (20-25 minutes): Flip the chicken and move it to the indirect heat side, skin-side up. Close the lid and grill until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  7. Rest the chicken (10 minutes): Remove from grill and tent loosely with foil to let juices redistribute.
  8. Serve and enjoy: Carve the chicken into pieces and serve with lemon wedges.

Notes

If skin browns too fast, lower heat or move chicken to indirect heat sooner. Do not skip resting step to keep meat juicy. Use a spray bottle of water to manage flare-ups. Marinate at least 30 minutes, overnight for best flavor. Can roast in oven at 425°F (220°C) for 40-45 minutes if no grill available.

Nutrition

Keywords: grilled chicken, spatchcock chicken, lemon herb chicken, crispy chicken, easy chicken recipe, barbecue chicken

Find it online: https://gleefulfork.com/crispy-grilled-lemon-herb-spatchcock-chicken-recipe-easy-juicy-flavor/