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Crispy Spatchcock Grilled Chicken Recipe Easy Lemon Herb Marinade

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This crispy spatchcock grilled chicken features a bright lemon-herb marinade and perfectly crisp skin, delivering juicy, flavorful meat ideal for weekend gatherings or quick dinners.

Ingredients

Scale
  • 1 whole chicken (about 3 to 4 lbs / 1.4 to 1.8 kg)
  • 1/4 cup (60 ml) freshly squeezed lemon juice
  • Zest of 1 lemon
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme, chopped
  • 1/4 cup (60 ml) extra virgin olive oil
  • 1 1/2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon smoked paprika (optional)

Instructions

  1. Prepare the chicken (10 minutes): Place the whole chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along one side of the backbone from tail to neck. Repeat on the other side to remove the backbone completely. Flip the chicken over and press down firmly on the breastbone to flatten it out.
  2. Make the marinade (5 minutes): In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, thyme, salt, black pepper, and smoked paprika if using.
  3. Marinate the chicken (at least 30 minutes, up to 4 hours): Place the flattened chicken into the marinade bowl or a large ziplock bag. Rub the marinade all over, coating both sides evenly. Cover and refrigerate.
  4. Preheat the grill (10 minutes): Heat grill to medium-high (about 400°F / 200°C). For charcoal grills, prepare a two-zone fire; for gas grills, use one burner on low to medium for indirect cooking.
  5. Grill the chicken (35-40 minutes): Place chicken skin-side down over direct heat and grill for 6-8 minutes until skin is crisp and golden. Move chicken to indirect heat, skin side up, close lid, and cook for another 25-30 minutes until internal temperature reaches 165°F (74°C).
  6. Rest before serving (10 minutes): Remove chicken from grill and let rest loosely tented with foil to redistribute juices.
  7. Carve and enjoy: Slice chicken into serving pieces and serve warm.

Notes

Pat chicken dry before marinating for extra crispy skin. Avoid marinating longer than 4 hours to prevent lemon juice from altering texture. Use indirect heat zones on grill to control flare-ups. Rest chicken 10 minutes before carving to keep meat juicy. If no grill, roast spatchcocked chicken at 425°F (220°C) for 40-45 minutes.

Nutrition

Keywords: spatchcock chicken, grilled chicken, lemon herb marinade, crispy chicken skin, easy grilled chicken, summer barbecue, healthy chicken recipe

Find it online: https://prismtaste.com/crispy-spatchcock-grilled-chicken-recipe-easy-lemon-herb-marinade/