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Crispy Spatchcock Grilled Chicken Easy Zesty Lemon Herb Marinade Recipe

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A straightforward grilled chicken recipe using the spatchcock technique for crispy skin and juicy meat, paired with a bright, zesty lemon herb marinade.

Ingredients

Scale
  • Whole chicken (about 3.5–4 lbs / 1.6–1.8 kg), spatchcocked
  • 2 large fresh lemons (zest and juice)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons fresh parsley, chopped (optional)
  • ⅓ cup (80 ml) extra virgin olive oil
  • 1½ teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)

Instructions

  1. Spatchcock the chicken by cutting along either side of the backbone with kitchen shears and removing it completely. Flip the chicken and press down firmly on the breastbone until it cracks and the bird lies flat (about 10 minutes).
  2. Make the marinade by combining lemon juice and zest, minced garlic, chopped rosemary, thyme, parsley (if using), olive oil, salt, black pepper, and red pepper flakes if desired in a mixing bowl. Whisk until well blended (about 5 minutes).
  3. Place the spatchcocked chicken skin-side up in a large dish or resealable bag. Pour the marinade over it and rub to coat evenly. Cover and refrigerate for at least 1 hour, ideally 3-4 hours, but no longer than 24 hours.
  4. Preheat the grill to direct medium-high heat (375–400°F / 190–205°C). Oil the grates to prevent sticking (about 10 minutes).
  5. Grill the chicken skin-side down first for 10-12 minutes until the skin crisps and gets char marks. Flip and cook for another 20-25 minutes, turning occasionally. Use a meat thermometer to ensure the thickest part of the breast reaches 165°F (74°C). Total grilling time is about 35-40 minutes.
  6. Remove the chicken from the grill and let it rest for 10 minutes before carving to allow juices to redistribute.

Notes

Pat the chicken dry before marinating to ensure crispy skin. Use a meat thermometer to avoid undercooking. Rest the chicken after grilling to keep it juicy. If skin browns too fast, lower heat or move to indirect heat. Marinate between 1 to 4 hours for best flavor; avoid over 24 hours to prevent meat breakdown. Can be roasted in a 425°F oven for 45 minutes if no grill is available.

Nutrition

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

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