Grilled Butterflied Lemon Chicken
WHY THIS RECIPE WORKS For perfectly grilled butterflied lemon chicken, we banked 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 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 cooking crisped and browned the skin nicely. To
finish the chicken with intense lemon flavor, we caramelized lemon halves over the
grill and made a sauce from their juice. See the sidebar that follows the recipe.
SERVES 8
|
CHICKEN AND RUB |
|
|
2 |
(3½- to 4-pound) whole chickens |
|
2 |
teaspoons grated lemon zest (reserve lemon for vinaigrette) |
|
2 |
teaspoons salt |
|
1 |
teaspoon pepper |
|
1 |
(13 by 9-inch) disposable aluminum roasting pan |
|
VINAIGRETTE |
|
|
4 |
lemons, halved; plus zested, halved lemon from rub |
|
2 |
tablespoons minced fresh parsley |
|
2 |
teaspoons Dijon mustard |
|
1 |
garlic clove, minced |
|
1 |
teaspoon sugar |
|
½ |
teaspoon salt |
|
½ |
teaspoon pepper |
|
⅔ |
cup extra-virgin olive oil |
1. FOR THE CHICKEN AND RUB: Set wire rack in rimmed baking sheet. Using kitchen shears, cut along both sides of backbone to remove it. Flatten breastbone. Use your hands to loosen skin over breast and thighs and remove any excess fat. Repeat with other chicken. Combine lemon zest, salt, and pepper in bowl. Rub zest mixture under chicken skin and tuck wings behind back. Transfer chickens to prepared baking sheet and refrigerate, uncovered, for 30 minutes. (Chickens may be prepared up to this point 24 hours in advance; allow chickens to sit at room temperature for 30 minutes before grilling.)
2A. FOR A CHARCOAL GRILL: Open bottom vent completely and place disposable pan on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered in ash, pour into steeply banked pile against side of grill (opposite disposable pan). Evenly scatter 20 unlit coals on top of hot coals. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
2B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)
3. Clean and oil cooking grate. Place lemon halves, cut side down, on hot side of grill and cook until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl.
4. Place chicken skin side down on cool side of grill, with legs closer to hot side. Cover (positioning lid vent over chicken if using charcoal) and cook until skin is well browned, 45 to 55 minutes.
5. Slide chicken to hot side of grill and continue to cook (covered if using gas) until deeply browned and breasts register 160 degrees and thighs register 175 degrees, about 5 minutes longer. Transfer chicken to carving board, tent loosely with aluminum foil, and let rest for 10 minutes.
6. FOR THE VINAIGRETTE: While chicken cooks, squeeze ⅓ cup juice from grilled lemons into bowl. Stir in parsley, mustard, garlic, sugar, salt, and pepper, then slowly whisk in oil until emulsified.
7. Carve chicken and transfer to serving platter. Pour ⅓ cup vinaigrette over chicken and serve, passing remaining vinaigrette separately.