I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Grilled Lemon Chicken
...in your mind.
Grilled Lemon Chicken

Grilled Lemon Chicken

Ingredients

  • 1 tablespoon dry oregano
  • 1 tablespoon fresh thyme
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 -2 teaspoons red pepper flakes
  • 1 teaspoon black pepper
  • 1 tablespoon Kosher salt
  • 1/3 cup olive oil
  • Juice and zest of 2 lemons
  • 1 1/2 tablespoons lemongrass paste
  • 3 tablespoons minced garlic
  • One 3-4 pound chicken
  • Lemon for grilling

Directions

  1. Put oregano, thyme, paprika, cumin, red pepper flakes, pepper, salt, olive oil, juice and zest of lemons, lemongrass and garlic - mix really well to combine and save about 1/3 cup for basting
  2. Spatchcock chicken by removing remove backbone (see video) and brush marinade on back & front - put in fridge a couple hours up to overnight
  3. Heat grill to medium/high and set up for direct & indirect cooking, and cook chicken skin side down over direct heat about 5-6 minutes or until you get nice grill marks, then flip over and repeat
  4. Move to indirect side, close lid and continue cooking until chicken reaches 160-165 degrees
  5. Cut lemon in half, and grill cut side down about the last 5 minutes of chicken cooking
Grilled Lemon Chicken

Grilled Lemon Chicken

Ingredients

  • 1 tablespoon dry oregano
  • 1 tablespoon fresh thyme
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 -2 teaspoons red pepper flakes
  • 1 teaspoon black pepper
  • 1 tablespoon Kosher salt
  • 1/3 cup olive oil
  • Juice and zest of 2 lemons
  • 1 1/2 tablespoons lemongrass paste
  • 3 tablespoons minced garlic
  • One 3-4 pound chicken
  • Lemon for grilling

Directions

  1. Put oregano, thyme, paprika, cumin, red pepper flakes, pepper, salt, olive oil, juice and zest of lemons, lemongrass and garlic - mix really well to combine and save about 1/3 cup for basting
  2. Spatchcock chicken by removing remove backbone (see video) and brush marinade on back & front - put in fridge a couple hours up to overnight
  3. Heat grill to medium/high and set up for direct & indirect cooking, and cook chicken skin side down over direct heat about 5-6 minutes or until you get nice grill marks, then flip over and repeat
  4. Move to indirect side, close lid and continue cooking until chicken reaches 160-165 degrees
  5. Cut lemon in half, and grill cut side down about the last 5 minutes of chicken cooking