Rosemary Lemon Spatchcocked Grilled Chicken features a whole butterflied chicken that is marinated before cooking under a weight on an outdoor grill.
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Marinating Time 4 hourshours
Total Time 4 hourshours55 minutesminutes
Servings 8servings
Ingredients
1chicken3 1/2 to 4 pounds
3sprigs fresh rosemaryroughly chopped
½cupolive oil
2lemons
½teaspoonsalt
¼teaspoonblack pepper
Instructions
Spatchcock the Chicken:
Remove the backbone from the chicken by cutting down both sides of the backbone and through the ribs using kitchen shears or a sharp, heavy knife.
Turn the chicken over and press down on the upper breast area until the bones crack and the chicken is flattened.
Make a cut between the leg and thigh to promote even cooking.
Marinate the Chicken:
In a large re-sealable bag, combine the rosemary, olive oil, juice and rinds of the lemons, salt, and pepper.
Add the chicken, turning to coat well.
Refrigerate for 4 hours, or overnight.
Grill the Chicken:
When ready to grill, remove the chicken from the refrigerator to come to room temperature.
Prepare either a charcoal or gas grill for indirect cooking.
Place the chicken skin side up on the cool side of the grill.
Top the chicken with a brick wrapped in foil for weight.
Cook for 25 minutes.
Turn the chicken over, replace the brick and cook for an additional 25 minutes or until an internal temperature of 160 is reached.
Remove the chicken from the grill and let rest for 10 minutes.
Serve with additional lemon slices if desired.
Notes
To store, allow the chicken to cool completely. Place in an airtight container or wrap tightly in foil. Refrigerate for 3-4 days. Reheat the chicken in the oven or microwave.