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Lemon and Herb Grilled Chicken

This Lemon & Herb Grilled Chicken is a crowd-pleasing entreé that looks impressive, tastes delicious, and is quite simple to make.
Prep Time20 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: chicken, grilled chicken, herbs, lemon
Servings: 6 people

Equipment

  • 1 lemon
  • Kosher Salt enough to cover the top and bottom of the chicken generously
  • cracked pepper enough to cover the top and bottom of the chicken generously
  • 3 sprigs Rosemary
  • 3 sprigs Thyme
  • olive oil enough to cover the top and bottom of the chicken generously
  • 1 Whole Chicken, skin on

Ingredients

  • 1 Whole Chicken, skin on
  • 1 lemon
  • 3 sprigs Rosemary
  • 3 sprigs Thyme
  • Kosher Salt enough to coat top and bottom of chicken generously
  • cracked pepper enough to coat top and bottom of chicken generously
  • olive oil enough to coat top and bottom of chicken generously

Instructions

Prep Chicken

  • 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.

Prep Seasoning & Stuff 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.

Prep Marinade

  • 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.

Grill

  • 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.