Description
This Juicy Spatchcocked Grilled Lemon Chicken is a flavorful and tender chicken recipe perfect for outdoor grilling. The chicken is marinated in a zesty blend of lemon, garlic, herbs, and spices before being grilled to perfection. Spatchcocking the chicken ensures even cooking and crispy skin, resulting in a delicious, juicy main course ideal for gatherings or family dinners.
Ingredients
Scale
Chicken
- 1 whole 4-5 lb chicken, giblets and neck removed
Marinade
- 1 whole lemon, quartered and 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 oregano leaves
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- Extra kosher salt and black pepper for seasoning
Instructions
- Make the marinade: Using a sharp knife, quarter the lemon and remove visible seeds. Add lemon quarters with 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 without large chunks.
- Spatchcock the chicken: Remove chicken from packaging and discard giblets and neck. Pat dry inside and out with paper towels. Place the chicken breast-side down on a cutting board. Use heavy-duty kitchen shears to cut along both sides of the spine to remove it. Flip chicken so breast side is up, press firmly on breastbone with palm until you hear a crack and the bird lays flat. Transfer to a large baking dish.
- Marinate the chicken: Pour the marinade evenly over the chicken, spreading it all over including underside with your hands. Refrigerate uncovered for at least 2 hours, up to 8 hours. Remove from fridge 1 hour before grilling to reach room temperature. Season the outside with extra kosher salt and black pepper.
- Prep and preheat the grill: Preheat the grill to medium heat using only half the burners. Clean and lightly grease the grates. Once grill reaches 400 degrees Fahrenheit, remove chicken from marinade and shake off excess. Place chicken breast-side up on unlit side of the grill near heat source but not directly over flame.
- Grill the chicken: Close lid and cook chicken in 15-minute increments, rotating it 180 degrees each time. Continue grilling for 1 hour or until the thickest part reaches 165 degrees Fahrenheit on a meat thermometer. Flip chicken skin-side down over direct heat for 3-5 minutes to crisp the skin. Remove from grill and squeeze fresh lemon juice on top. Let rest for 15 minutes before slicing.
Notes
- Use a food thermometer to ensure chicken is cooked safely to 165°F.
- Allowing the chicken to rest after grilling helps retain juices for moist meat.
- If you don’t have fresh oregano or dill, dried herbs can be used but reduce quantity to half.
- Spatchcocking the chicken enables faster, even cooking and crispier skin.
- You can marinate the chicken overnight for even more flavor, but do not exceed 8 hours to prevent overly acidic texture from the lemon.
- If grilling is not available, bake spatchcocked chicken at 425°F for approximately 50-60 minutes until cooked through.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
