Description
This Juicy Spatchcocked Grilled Lemon Chicken recipe features a whole chicken marinated in a flavorful blend of lemon, herbs, and spices, then grilled to tender, juicy perfection with crispy skin. Perfect for outdoor gatherings, this recipe ensures a moist, evenly cooked chicken that's bursting with zesty and savory flavors.
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: Cut the lemon into quarters removing all seeds. Use a food processor to blend the lemon quarters with olive oil, garlic, Dijon mustard, red wine vinegar, aleppo pepper, chopped dill, oregano leaves, kosher salt, and black pepper until mostly smooth, with no large chunks.
- Spatchcock the chicken: Remove chicken from packaging, discard giblets and neck. Pat dry with paper towels. Place chicken breast-side down and cut along both sides of the spine with kitchen shears. Flip the chicken breast-side up and press firmly on the breastbone to flatten the bird. Transfer to a large baking dish.
- Marinate the chicken: Pour marinade evenly over the chicken, including underside, and rub it all over using your hands. Refrigerate uncovered for at least 2 hours and up to 8 hours. Remove from fridge 1 hour before grilling to reach room temperature and season with extra salt and pepper.
- Prep and preheat the grill: Preheat a grill to medium heat using only half the burners. Clean and lightly oil the grill grates. Once heated to about 400 F, place the chicken breast-side up on the unlit side of the grill close to the heat but not directly over flame.
- Grill the chicken: Close the lid and cook in 15-minute intervals, rotating the chicken 180 degrees each time, for a total of 1 hour or until the thickest part of the chicken reaches 165 F. Flip chicken skin-side down over direct heat for 3-5 minutes to crisp the skin. Remove from grill, squeeze fresh lemon juice over the top, and let rest for 15 minutes before slicing.
Notes
- Use kitchen shears that are sharp and heavy-duty for easier spatchcocking.
- Allow chicken to come to room temperature before grilling for even cooking.
- Rest the chicken after grilling to retain juices and keep meat tender.
- If aleppo pepper is unavailable, substitute with mild chili flakes or smoked paprika for a slight smoky heat.
- Ensure grill temperature is maintained steady at medium for best results.
- Use a meat thermometer to guarantee the chicken is fully cooked and safe to eat.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 23 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 30 g
- Cholesterol: 90 mg
