Photo: Butterflied Chicken Recipe
Ingredients
- 1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
- 3 garlic cloves, chopped
- 1 teaspoon lemon zest
- 1 1/2 tablespoons lemon juice
- Good olive oil
- Kosher salt
- Freshly ground black pepper
- 2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
- 1/2 lemon, thinly sliced
Directions
Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.
Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.
Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper. Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.
Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.
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By TGebhardt
Shanghai, China
on April 28, 2013
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This was really tasty. I wouldn't hesitate to make it again. I deboned the chicken myself' which was a chore but worthwhile.
My chicken was a bit over 4 pounds. I cranked up my four burner grill all the way and placed the chicken skin side down, and then turned the middle burners off and put the outside burners all the way down. I cooked it 15 min on each side. It could have gone a couple of minutes less overall but it was great. So flavorful!
By redroset22
on June 30, 2012
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Hands down one of the simplest and best grilled chicken recipes I have ever tried. Even the leftovers were tasty days later. The lemon and rosemary were the right combination and it tasted good with or without the skin.
By maryredoak
maple lake, MN
on April 26, 2012
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wonderful - I never have fresh rosemary so I use a mixture of dried rosemary and fresh or dried thyme, sometimes I add a little herbs de provence. I marinate at least 8 hrs or better yet overnight I leave it spread open and put it in a 13 X 9 pan skin side down and cover tightly with cling rap in refrigerator.
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