Description
This Juicy Spatchcocked Grilled Lemon Chicken recipe delivers tender, flavorful poultry with a zesty lemon marinade and perfectly crisp skin. By removing the backbone and flattening the chicken, it grills evenly and quickly, making it an ideal dish for outdoor summer meals or any occasion where juicy, aromatic grilled chicken is desired.
Ingredients
Scale
Chicken
- 1 whole 4-5 lb chicken, giblets and neck removed
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 to avoid bitterness. Add the lemon quarters to a food processor along with olive oil, garlic, Dijon mustard, red wine vinegar, Aleppo pepper, chopped dill, oregano leaves, kosher salt, and ground black pepper. Blend until mostly smooth with no large chunks.
- Spatchcock the chicken: Remove the chicken from packaging and discard any giblets or neck inside the cavity. Pat the chicken dry thoroughly with paper towels inside and out. Place the chicken breast-side down on a cutting board. Using heavy-duty kitchen shears, cut along one side of the backbone close to the ribs, then repeat along the other side to remove the spine. Flip the chicken breast-side up and press down firmly on the breastbone until you hear a crack and the bird lays flat. Transfer to a large baking dish.
- Marinate the chicken: Pour the prepared marinade over the chicken, spreading evenly with your hands to coat the entire bird, including the underside. Refrigerate uncovered for at least 2 hours and up to 8 hours. Remove from the fridge 1 hour before grilling to bring to room temperature. Just before cooking, season the outside with additional kosher salt and black pepper.
- Prep and preheat the grill: Preheat a grill to medium heat, using only half the burners to create indirect heat. Clean and lightly oil the grate. When the grill reaches 400 degrees Fahrenheit, remove the chicken from the marinade, letting excess drip off. Place the chicken breast-side up on the unlit side of the grill, as close to the heat as possible without being directly over it.
- Grill the chicken: Close the grill lid and cook the chicken in 15-minute intervals, rotating it 180 degrees each time for even cooking. Continue grilling until a meat thermometer inserted into the thickest part reads 165 degrees Fahrenheit, about 1 hour. For crispy skin, flip the chicken skin-side down directly over the fire for 3 to 5 minutes. Remove the chicken, squeeze fresh lemon juice on top, and let rest for 15 minutes before slicing and serving.
Notes
- Use a sharp pair of kitchen shears for easy spatchcocking; a sharp knife can also work but requires more caution.
- Removing the backbone helps the chicken cook evenly and faster on the grill.
- Marinate the chicken for at least 2 hours to let flavors penetrate, but avoid exceeding 8 hours to prevent meat breakdown.
- Bringing the chicken to room temperature before grilling ensures more even cooking.
- If Aleppo pepper is unavailable, substitute with mild crushed red pepper flakes for similar heat and flavor.
- Use a good-quality instant-read thermometer to check doneness accurately and avoid dry chicken.
- Letting the chicken rest after grilling helps redistribute juices for juicier meat.
- If you don't have a grill, this recipe can be adapted to the oven by roasting the spatchcocked chicken at 400 degrees Fahrenheit for about 50 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 370 kcal
- Sugar: 1 g
- Sodium: 725 mg
- Fat: 26 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 95 mg
