Grilled Butterflied Lemon Chicken
From Cook's Country
Many grilled butterflied chicken recipes result in scorched skin and leathery meat. For perfectly Grilled Butterflied Lemon Chicken, we baked all the coals on one side of the grill, placing the chicken opposite the coals and setting the lid on the grill. This allowed the fat under the chicken’s skin to render slowly without flare-ups, and the relatively gentle heat resulted in a moister bird. Placing the chicken on the grill skin side down reduced cooking time and allowed the most fat to render—a final sear directly over the dying coals at the end of our recipe crisped and browned the skin nicely. To finish the grilled butterflied chicken with intense lemon flavor, we caramelized lemon halves over the grill—which concentrated their flavor and tempered their acidity—and made a sauce from their juice.
You may not need to squeeze all the grilled lemons in step 5 to obtain 1/3 cup of lemon juice. Cut any unsqueezed lemons into wedges for serving.
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