Grilled Butterflied Lemon Chicken

From Cook's Country | April​/May 2007

Why this recipe works:

To cook whole chickens on the grill, we butterfly our birds, which exposes more of the skin to the fire, and flatten them out for even cooking. Starting them over the cooler side of the grill lets the fat render and the skin dry out, and just a few minutes over the hotter fire crisps the skin.… read more

To cook whole chickens on the grill, we butterfly our birds, which exposes more of the skin to the fire, and flatten them out for even cooking. Starting them over the cooler side of the grill lets the fat render and the skin dry out, and just a few minutes over the hotter fire crisps the skin. To enhance the simple lemon zest, salt, and pepper seasoning, we grill lemons alongside the chickens to use in a flavorful sauce with garlic, parsley, mustard, and olive oil.

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Serves 8

Ingredients

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