Butterflied Herb And Lemon Grilled Chicken Recipes

BUTTERFLIED CHICKEN WITH THYME, LEMON AND GARLIC

Steps:

• Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
• Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
• Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

GRILLED BUTTERFLIED CHICKEN WITH LEMON RECIPE

Steps:

• Prepare all your ingredients.
• Make the marinade. In a large non-reactive container, whisk together the oil, 2 Tbsp garlic, 2 Tbsp thyme, 1 Tbsp lemon zest, red pepper flakes and onion. (Note: the remainder 1 tsp each of garlic and thyme plus 1 Tbsp lemon zest will be used at serving.)
• Butterfly the chicken. Take the whole chicken and place in front of you with the back facing up (the breast side down). Using sharp kitchen scissors, cut closely along both sides of the spine.
• Next, remove the breast bone.
• Add chicken and coat the marinade on both sides. Cover with plastic wrap and marinate in the fridge for 2-8 hours.
• Take chicken out of the fridge. Remove the chicken from the marinade and season with salt and pepper. Allow chicken to come to room temperature, about 30 min to 1 hour. Preheat the gas grill to medium. Carefully place the chicken (skin side down) on the grill uncovered for 15 minutes untouched until slightly charred.
• Using grilling tongs, turn chicken over (skin side up) and cover the grill. Cook for 20 minutes or until chicken is cooked through.
• Remove from the grill and cover chicken loosely with foil. Let rest for 10 minutes before cutting. While the chicken is resting, mix together the remainder 1 tsp each thyme and garlic plus 1 Tbsp lemon zest and When ready to serve, sprinkle cut chicken with remaining lemon zest, garlic and thyme. Enjoy!

BUTTERFLIED HERB AND LEMON GRILLED CHICKEN

Steps:

• Heat grill on high. Cut the top off the garlic bulb (not the root end). Place the garlic on a piece of aluminum foil, drizzle with olive oil, and close foil around garlic to seal. Place on grill. Close cover of grill and cook for about 20-25 minutes. Remove from grill and allow to cool until able to handle. Squeeze garlic cloves out of bulb into bowl of a processor.
• To garlic, add all ingredients for herb and lemon sauce. Process until smooth and reserve.
• Place rosemary and thyme under chicken skin. Season chicken with salt and pepper. Place chicken, skin side down on grill. Grill for 5 minutes then turn. Close grill, reduce heat to medium, and continue to grill for 25-30 minutes or until an instant read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
• Remove from grill and place chicken on a cutting board. Allow chicken to rest for 15 minutes. Place on serving dish and drizzle generously with herb and lemon sauce.
• Garnish with fresh lemon slices and parsley sprigs. Serve.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

GRILLED GARLIC, LEMON AND PEPPER BUTTERFLIED CHICKEN

Steps:

• Place chicken, breast side down, on cutting board. With kitchen scissors (or sharp knife), cut along one side of backbone from neck to tail, then cut along other side of backbone and remove bone.
• Turn chicken breast side up, and place flat with legs and wings to the sides. Press down on breast bone with palm of hand to flatten chicken.
• In large resealable food-storage plastic bag, mix remaining ingredients. Place chicken, breast side down, in bag; seal bag and turn to coat. Refrigerate 8 hours or overnight to marinate, turning once or twice.
• Heat gas or charcoal grill on high heat at least 15 minutes before adding chicken.
• Remove chicken from marinade; discard marinade. Reduce grill heat to medium. Place chicken, breast side up, on grill. Cover grill; cook 20 minutes. Turn chicken, breast side down. Cover grill; cook 10 to 15 minutes longer or until brown and juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Cut chicken into 4 quarters to serve.