Description
Don’t let the fun word ‘Spatchcocked’ scare you; all it means is that the back of the chicken is cut away from the legs, thighs and breast, so it lays flat.
Ingredients
Scale
- 1 chicken (3-4 pounds), spatchcocked (see note above)
- Kosher salt
- 1/3 cup olive oil
- 2 lemons, zest and juice
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary
- Freshly ground black pepper
- 1 lemon, halved
Instructions
- Salt each side of the chicken
- Prepare a marinade by mixing olive oil, lemon zest, lemon juice, garlic, rosemary, and pepper
- Pour the lemon marinade into a resealable gallon-sized bag and place the chicken inside; zip close and massage the marinade into the chicken, then place the zipped bag onto a plate or rimmed sheet pan. Refrigerate overnight
- When ready to grill, remove chicken from marinade and pat dry with paper towels; discard any remaining marinade
- Place the chicken skin side up, onto prepared grill and weigh it down with a brick wrapped in aluminum foil; cook for 15 minutes. Turn the chicken skin side down, weigh it down again with the brick, and cook for another 15 minutes
- When 10 minutes of cooking remains, place the lemon halves on the grill, cut side down. Remove the chicken, cover with aluminum foil, and allow to rest for 5 minutes
- Sprinkle with salt and serve with the grilled lemon halves
- Category: Main