The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free

Spatchcocked Lemon and Rosemary Grilled Chicken

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 8
  • 20 min
  • 100 min
  • $
Gatheredtable
adapted fromTastes Lovely Blog

Ingredients

  • 1 whole chicken, butterflied
  • 2 lemons
  • 3 sprigs of fresh rosemary, chopped
  • 3 cloves of garlic, grated or finely chopped
  • 1/4 cup of extra virgin olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • aluminum foil
  • brick or heavy baking pan, to flatten chicken while grilling

Directions

Prep: 1. Zest lemons and then cut in half and reserve. 2. Chop rosemary and garlic. 3. Butterfly the chicken. (see notes for details) Make: 1. Combine all ingredients except chicken and lemon halves in a large baking dish. Add in the flattened chicken, and rub it with the olive oil mixture on both sides. Allow to marinate for at least 30 minutes, or up to 24 hours. 2. Preheat grill to medium high heat, and oil the grill grates. While grill is heating cover a brick or heavy baking pan with aluminum foil. 3. Place chicken on the grill, skin side down. Weigh the chicken down with an aluminum foil covered brick or heavy baking dish. Grill for 20 minutes, then flip the chicken and weigh it down again. 4. Continue grilling until the chicken has an internal temperature of 165 degrees, about 20-30 minutes more (exact timing depends on the size of your chicken). 5. Grill the lemon halves, cut side down, during the last 10 minutes. 6. Remove the chicken from the heat, and allow to rest for 10 minutes. 7. Carve, and serve with the grilled lemons squeezed over-top.

Notes

This is a great method for your Thanksgiving Turkey as well, check out more details here - http://blog.gatheredtable.com/2015/11/10/spatchcocked-dry-brined-and-grilled-my-perfect-thanksgiving-turkey/ To butterfly a chicken, turn it breast side down (drumsticks will be facing you) and using cooking shears (or a very sharp chef's knife), cut down one side of the back bone and then the other, discard the bone. Then open the chicken and cut through the cartilage at the top/neck of the chicken, until you hit the breast bone (about an inch or two depending on the size of your chicken). Turn the chicken over so that it is skin side up and press down to flatten. Check out our favorite tips for grilling - http://blog.gatheredtable.com/2015/06/26/barbecue-basics/

The ultimate meal planner

Discover more great recipes and get custom weekly menus and grocery lists

Join Now Free