This Grilled Butterflied Chicken with Lemon recipe is the perfect meal with all the delicious flavors that put you in the summertime mood.
Context
While I am the head cook in the house, when it comes to grilling, Antony takes the lead. And I’m quite happy with that arrangement. I love grilled food and being outdoors, don’t get me wrong. But if I’m completely candid, cooking outdoors on a grill has seldom interested me. That said, it is something that I’ve wanted to explore since there are so many grilling recipes! Since we are home more these days, now is the perfect time to get out of my comfort zone.
I’m starting with something somewhat easy. Well, easy in that it uses a small number of ingredients I usually have on hand, and there’s not a lot of fuss on the grill. The only advanced skill level is butterflying the chicken, but it’s not difficult and gets easier each time you do it. Worst case, you can ask your butcher to do it for you. 😉
This recipe is adapted from Bobby Flay. See below for specific tidbits.
Recipe notes
- When you butterfly the chicken, I recommend using sharp kitchen scissors. I find it’s easier and faster than using a knife. Alternatively, if you feel inclined, a sharp boning knife works well. Either way, sharpen them beforehand.
- If you don’t feel comfortable in butterflying the chicken yourself, ask your butcher to do it for you. 🙂
- Save the removed chicken parts for making homemade stock. If you don’t intend to use it right away, place them in a plastic freezer-safe bag for later use.
- Timing is everything when it comes to marinating. While 2 hours will suffice, I’ve found that marinating for 4-8 hours will result in a tastier chicken.
And finally
There’s nothing like the aroma of outdoor grilling on a gas or charcoal grill that screams summer, and this Grilled Butterflied Chicken with Lemon recipe is a fantastic way to kick things off. It makes my mouth water just talking about it. With accessible ingredients, it’ll become a staple the first time you make it. I can’t wait for you to try it and let me know what you think! Be on the lookout for more grilling recipes now that I’ve crossed that bridge. 🙂 Happy cooking, and bon appétit!
Recommended side dishes: Greek Salad recipe, Tuna, Celery, and White Bean recipe, Fattoush Salad with Heirloom Tomatoes recipe, or Watermelon Greek Salad recipe.
Grilled Butterflied Chicken with Lemon Recipe
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- 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!
- 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!
Ingredients | My cost | Note |
|---|---|---|
| 3-lb whole chicken | $15.54 | |
| 2 Tbsp + 1 tsp minced garlic | $0.27 | |
| 2 Tbsp lemon zest | $0.00 | from our garden |
| 2 Tbsp + 1 tsp fresh thyme, minced | $0.00 | from our garden |
| 1 Tbsp chopped onion | $0.10 | |
| 1/2 cup canola oil | $1.36 | |
| Pinch red pepper flakes | $0.01 | |
| Salt | $0.01 | |
| Pepper | $0.01 | |
Total: | $17.30 | |
| Cost per serving: | $2.88 |
* Note regarding pricing: The lemon and herbs are from our garden which is why there is no cost. The price for items such as salt and pepper take into account the cost of the amount used for the recipe and not the cost if you had to purchase the entire jar or container.
** All prices in US dollars and based on Bay Area prices from my local grocery and farmers market. Prices may vary in other parts of the United States.
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