1 Video | Photo: Butterflied Chicken with Thyme, Lemon and Garlic Recipe
Ingredients
- 1/2 cup canola oil
- 2 tablespoons, plus 1 teaspoon finely chopped fresh garlic, salt made a paste
- 2 tablespoons, plus 1 teaspoon finely chopped fresh thyme leaves
- 2 tablespoons grated lemon zest
- 1 tablespoon chopped onion
- Pinch crushed red pepper flakes
- 1 (3-pound) whole chicken, butterflied
- Salt and freshly ground black pepper
Directions
Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.
Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
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By Sports Cookin' Mom
Bakersfield, CA
on February 21, 2013
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Very flavorful and easy. I will definitely do this again. I just had chicken thighs, and it decided to rain so I had to forego the BBQ. I put them in the oven on roast and it came out great. I almost didn't do the topping because I didn't think I would like it, but changed my mind and it just intensified the marinade flavors.
By donnalahall_119...
Cape Coral, FL
on July 29, 2012
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Great way to do a chicken on the grill. I had a 5 pound chicken so I modified the recipe a bit. I grilled the chicken skin side down for 15 minutes then turned it and grilled for 15 minutes on the other side. Then turned again for about 10 minutes on each side. I used the reserved garlic and lemon zest with a bit of melted butter and olive oil to make a basting sauce. The trick was getting a nice crust on each side then cooking lower and slower to cook through. I used a thermometer to get to 160 degrees then turned off the covered grill and let the chicken rest until it reached 170 degrees, Yum!
By lesliezep_12637484
carson city, 68
on June 28, 2012
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DELICIOUS!!!!
Read all 26 reviews