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Grilled Butterflied Rosemary Lemon Chicken
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October 1, 2015 Comments Off on Grilled Butterflied Rosemary Lemon Chicken
There’s just something amazing when a chicken is butterflied, then cooked on a grill. If you’ve never cooked a chicken like this, you should…you’re in for an amazing treat! What I really like about this recipe is the simplicity of the method. Adding rosemary, lemon & garlic enhances the flavor & tenderizes the chicken to perfection! This is a great dish to serve for a luncheon or dinner, it’s so easy to prepare. Even though I typically do not eat chicken skin, I cannot help it here…the skin is crispy & delicious! The fragrance of the rosemary & lemon will make you think you’re in Provence. Set a glass of rosé alongside the chicken with a bowl of Quinoa Tabbouleh & Grilled Provençal Vegetables…your tastebuds will thank you!
1 large Meyer lemon, cut into small chunks & seeds removed
4 inches Gourmet Garden™ Garlic Paste
freshly ground black pepper
The easiest way to butterfly a chicken is to have your butcher do it. Any butcher will do it, even grocery store chain butchers...trust me. Be sure to look over the roaster & remove any yucky stuff. Lay the butterflied chicken flat on a large rimmed baking sheet. Using your hands, loosen the skin completely so a pocket is formed between the skin & the meat. Set aside.
Remove the leaves from the rosemary sprigs & place in the bowl of a a mini food processor or mini chopper (a). Add the lemon chunks, garlic paste, kosher salt & pepper (b). Pulse until well-blended (c).
Spoon the rosemary lemon mixture into the space created between the skin & meat. Spread out the mixture everywhere, so the rosemary lemon mixture can flavor all the meat. Use all of the mixture.
Refrigerate the rosemary lemon chicken several hours to overnight...the longer you marinade, the more tender the chicken will be from the acid of the lemon. Do not cover the chicken...this will allow the skin to dry, which will create a crispier skin.
When ready to cook the chicken, preheat your grill on high. Generously salt & pepper the chicken skin. Place a grate or cake rack over the chicken...this will allow you to flip the chicken, so the chicken cooks "skin-side-down" first. Reduce the heat, if cooking on a gas grill, to medium-high.
Grill the chicken uncovered for 20 minutes. Generously salt & pepper the underside of the chicken.
After 20 minutes, gently lift & turn over the chicken using 2 spatulas...the chicken skin should easily release from the grate. Cover the chicken & cook for an additional 30 minutes.
When the chicken is done, the skin should be beautifully browned, & the chicken legs should move easily. Remove from the grill.
Allow the chicken to rest for at least 10 minutes before serving. Enjoy!