I love to grill chicken as long as the temperature is warm enough. I plan on doing as much outdoor grilling as possible.
Two of my favorite things about grilling:
- That open-flame flavor (especially if I add wood chips on the grill).
- A clean kitchen stove since it doesn’t get dirty!
A friend of mine gave me a two-foot sprig of fresh rosemary from her garden so I had to figure out how to use it. Yes, I’m serious. She has a green house and a green thumb. The cutting was huge! So, I wanted a fresh new way to use it. That’s how dinners often start. How I’m I going to use “fill in the blank.” If it it’s cold outside, I might make Salt and Pepper Roasted Chicken in the oven. If the outdoor temperature is remotely high enough I want those flavors from the grill with moist chicken and crispy skin. I’ve made this three times within two weeks. It’s that good. Plus, I needed to use up that rosemary!
Tuscan Lemon and Rosemary Spatchcock Chicken on a Gas Grill
1 whole chicken, spatchcocked and brined (see below)
2 tablespoons of rosemary, minced
3 cloves of garlic, minced and smashed
zest from 1 lemon, juice from half (reserve other half of lemon)
1 teaspoon of medium grind pepper (omit for AIP)
1/2 cup of kosher salt for the brine
1/2 cup sugar for the brine (optional – do not use for AIP, Paleo, or Whole30)
1. Dry the whole chicken with paper towel so it is easier to handle and place the chicken on a cutting board breast side down with the spine facing up. Using sharp kitchen shears cut along one side of the spine.
3. Line up the knife along the breast bone.
5.Dissolve 1/2 cup each of salt and the optional 1/2 cup sugar in a large pot of cool water. Use just enough water to make sure the chicken is submerged about 2 to 3 quarts. Let the chicken brine in the refrigerator for 1 hour.
6. In the mean time mince the rosemary and zest of 1 lemon.
7. Mince the garlic then smash the garlic with salt.
8. Place the rosemary, lemon zest, and garlic in a small bowl. Squeeze the juice of 1/2 of lemon and add the pepper.
8. After 1 hour remove the chicken from the brine, place on cutting board and dry with paper towel. Carefully loosen the skin from the chicken with your fingers and insert the herb mixture between the skin and the chicken.
10. Prepare the grill by heating it on high for 15 minutes then clean the grates with a grill brush. Lightly oil the grates with paper towel coated with olive oil. Leave one side of the grill on high and shut the other side of the grill off. Place the chicken skin side up on the cool side of the grill with the legs towards the hot side. Leave the chicken in this position for about 30 to 40 minutes or until the chicken reaches 155 degrees.
11. When the chicken is almost cooked through at 155 degrees flip the chicken skin side down on the hot side of the grill. Also, place the remaining half of lemon cut side down on the hot side of the grill. The chicken is done when it reaches 165 degrees about 5 to 7 minutes. Let chicken rest skin side up under a loose tin foil tent for 5 minutes.
12. Cut chicken in pieces and squeeze lemon over the chicken right before serving.
Tuscan Lemon and Rosemary Spatchocked Chicken on a Gass Grill
Ingredients
- 1 whole chicken, spatchcocked and brined (see below)
- 2 Tablespoons of rosemary, minced
- 3 cloves of garlic, minced and smashed
- zest from 1 lemon, juice from half (reserve other half of lemon)
- 1 teaspoon of medium grind pepper (omit for AIP)
- 1/2 cup of kosher salt for the brine
- 1/2 sugar for the brine (optional – do not use for AIP, Paleo or Whole30)
Directions
- Step 1 1. Dry the whole chicken with paper towel so it is easier to handle and place the chicken on a cutting board breast side down with the spine facing up. Using sharp kitchen shears cut along one side of the spine.
- Step 2 2. Cut along the other side of the spine to remove and save for homemade chicken stock.
- Step 3 3. Line up the knife along the breast bone.
- Step 4 4. Crack the breast bone half-way through with a knife in order for the chicken to lay flatter. This will help the chicken cook more evenly.
- Step 5 5.Dissolve 1/2 cup each of salt and the optional 1/2 cup sugar in a large pot of cool water. Use just enough water to make sure the chicken is submerged about 2 to 3 quarts. Let the chicken brine in the refrigerator for 1 hour.
- Step 6 6. In the mean time mince the rosemary and zest of 1 lemon.
- Step 7 7. Mince the garlic then smash the garlic with salt.
- Step 8 8. Place the rosemary, lemon zest, and garlic in a small bowl. Squeeze the juice of 1/2 of lemon and add the pepper.
- Step 9 8. After 1 hour remove the chicken from the brine, place on cutting board and dry with paper towel. Carefully loosen the skin from the chicken with your fingers and insert the herb mixture between the skin and the chicken.
- Step 10 9. Run a wooden skewer that has been soaked for an hour through the thighs to make the bird more sturdy for the grill.
- Step 11 10. Prepare the grill by heating it on high for 15 minutes then clean the grates with a grill brush. Lightly oil the grates with paper towel coated with olive oil. Leave one side of the grill on high and shut the other side of the grill off. Place the chicken skin side up on the cool side of the grill with the legs towards the hot side. Leave the chicken in this position for about 30 to 40 minutes or until the chicken reaches 155 degrees.
- Step 12 11. When the chicken is almost cooked through at 155 degrees flip the chicken skin side down on the hot side of the grill. Also, place the remaining half of lemon cut side down on the hot side of the grill. The chicken is done when it reaches 165 degrees about 5 to 7 minutes. Let chicken rest skin side up under a loose tin foil tent for 5 minutes.
- Step 13 12. Cut chicken in pieces and squeeze lemon over the chicken right before serving.
Looks delicious! Welcome back, we've missed you around here!
Thank you so much. I really missed blogging. I'm excited to get back in the groove!