Description
This Juicy Spatchcocked Grilled Lemon Chicken recipe features a tender whole chicken marinated in a flavorful blend of lemon, garlic, herbs, and spices, then grilled to perfection for a crispy skin and juicy meat. Ideal for summer BBQs or a satisfying dinner, this method ensures even cooking and maximum flavor.
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 fresh dill
- 1/4 cup fresh oregano leaves
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Additional Seasoning
- Extra kosher salt
- Extra ground black pepper
- Fresh lemon juice, for serving
Instructions
- Make the marinade: Cut the lemon into quarters, removing any seeds and excess pith. Add the lemon quarters, olive oil, garlic, Dijon mustard, red wine vinegar, aleppo pepper, dill, oregano, kosher salt, and black pepper to a food processor. Blend until mostly smooth with no large chunks remaining.
- Spatchcock the chicken: Remove chicken from packaging and discard giblets and neck. Pat dry inside and out. Place breast-side down on a cutting board and using heavy-duty kitchen shears, cut along both sides of the spine to remove it. Flip the chicken breast-side up, press down firmly on the breastbone with your palm until it cracks and the chicken lays flat. Transfer to a large baking dish.
- Marinate the chicken: Pour the prepared marinade all over the chicken, coating both top and underside evenly with your hands. Cover and refrigerate uncovered for at least 2 hours and up to 8 hours. Remove from fridge 1 hour before grilling to bring to room temperature. 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 direct and indirect heat zones. Clean and lightly oil the grill grates. When the grill reaches about 400 degrees Fahrenheit, place the chicken skin-side up on the unlit side of the grill as close to the heat as possible without direct contact.
- Grill the chicken: Close the grill lid and cook the chicken for 15-minute intervals, rotating the chicken 180 degrees at each interval for even cooking. Continue for a total of 1 hour or until the thickest part reads 165 degrees Fahrenheit on a meat thermometer. Then flip the chicken skin-side down directly over the heat for 3 to 5 minutes to crisp up the skin.
- Rest and serve: Remove chicken from the grill, squeeze fresh lemon juice over the top, and let rest for 15 minutes before slicing and serving.
Notes
- Marinating uncovered in the refrigerator ensures the skin dries out slightly for crispier results when grilled.
- Use heavy-duty kitchen shears for easy spatchcocking and to preserve maximum meat.
- If aleppo pepper is unavailable, substitute with smoked paprika or mild chili powder.
- Bring chicken to room temperature before grilling to ensure even cooking.
- Use a meat thermometer to ensure the chicken is perfectly cooked without drying out.
- Letting the chicken rest after grilling allows juices to redistribute for juicy meat.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 750 mg
- Fat: 29 g
- Saturated Fat: 6 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg
