By Design of Your Life
Can you relate?
This Lemon & Herb Grilled Chicken is a crowd-pleasing entreé that looks impressive, tastes delicious, and is quite simple to make. Win Win Win.
1 whole chicken, thawed 1 lemon kosher salt cracked pepper Rosemary Thyme Olive oil
1. Put the chicken breast side down, using kitchen shears cut up the sides of the backbone. 2. Once the backbone is removed flip the chicken back over and spread the chicken out flat. 3. Once flat press down with the heel of your hand on the center of the chicken breast until you hear the breastbone crack.
This is called spatchcock chicken
1. Chop the rosemary, thyme, and garlic. 2. Using your fingers gently separate the skin from the breast to form pockets. Be careful to to rip the skin. 3. Insert the chopped rosemary and thyme into the pockets along with salt and pepper. 4. Sprinkle olive oil, salt, and pepper on the top and bottom of the whole chicken to taste.
1. Juice the lemons and add the juice to a gallon ziplock bag. 2. Add the garlic and chicken to the bag as well. Double bag it in case the first gets a hole from a bone. 3. Marinate in the fridge for up to a day. The longer it marinates, the more the acid will cook the chicken.
1. Pull from fridge a few hours ahead of time to come to room temp. 2. Heat a grill to medium heat and grill until internal temp is 165 degrees. 3. Allow to rest for about 10 minutes before cutting chicken and serving.