Description
This Juicy Spatchcocked Grilled Lemon Chicken recipe features a whole chicken marinated in a zesty lemon and herb blend, then grilled to perfection for a tender, flavorful main course. The spatchcock technique allows the chicken to cook evenly and quickly, resulting in crispy skin and juicy meat with a wonderful smoky finish.
Ingredients
Scale
Chicken
- 1 whole 4-5 lb chicken, giblets and neck removed
Marinade
- 1 whole lemon, quartered with seeds removed
- 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 fresh dill
- 1/4 cup fresh oregano leaves
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
For Seasoning
- Additional kosher salt, to taste
- Additional ground black pepper, to taste
- Fresh lemon juice, for finishing
Instructions
- Make the marinade: Cut the lemon into quarters and remove seeds. In a food processor, combine lemon quarters, olive oil, garlic, Dijon mustard, red wine vinegar, Aleppo pepper, dill, oregano, kosher salt, and ground black pepper. Blend until mostly smooth, with no large chunks remaining.
- Spatchcock the chicken: Remove any giblets or neck from the chicken cavity. Pat the chicken dry thoroughly with paper towels. Place the chicken breast-side down on a cutting board and cut along each side of the spine with kitchen shears to remove it. Flip the chicken breast-side up and press down firmly on the breastbone until it cracks and the chicken lays flat.
- Marinate the chicken: Place the flattened chicken in a large baking dish. Pour the marinade over the chicken, spreading it evenly over all surfaces, including the underside. Refrigerate uncovered for at least 2 hours and up to 8 hours. Remove from fridge 1 hour before grilling to come to room temperature. Season the outside with additional salt and pepper.
- Prep and preheat the grill: Preheat the grill to medium heat (around 400 F), lighting only half the burners. Clean and lightly grease the grill grates. Place the chicken breast-side up on the unlit side of the grill, close to the heat but not directly over it.
- Grill the chicken: Close the grill lid and cook the chicken for 1 hour, turning it 180 degrees every 15 minutes to ensure even cooking. Use a meat thermometer to confirm the thickest part reaches 165 F. For crispy skin, flip the chicken skin-side down directly over the heat for 3 to 5 minutes. Remove from grill and squeeze fresh lemon juice over the top. Let rest for 15 minutes before slicing and serving.
Notes
- Use a sharp pair of kitchen shears for easier and safer spatchcocking.
- Marinating uncovered in the fridge allows the skin to dry slightly, helping it crisp better on the grill.
- Monitor grill temperature to maintain steady medium heat around 400 F for best results.
- If you do not have a grill, you can roast the spatchcocked chicken in a preheated oven at 400 F for about 1 hour.
- Letting the chicken rest after grilling helps retain juices for a moist bite.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 105 mg
