Rosemary Lemon Grilled Spatchcocked Chicken Food

ROSEMARY LEMON GRILLED SPATCHCOCKED CHICKEN

Steps:

• Make the marinade in a large bowl by combining the avocado oil, lemon zest, rosemary, garlic, kosher salt and black pepper. Stir this rosemary lemon chicken marinade with a fork to combine.
• Spatchcock the chicken by placing the whole chicken breast side down on your cutting board. Using kitchen shears, cut along either side of the spine to remove the spine from the chicken. Flip the chicken over so it is now breast side up, place your palm on the breast bone in the center, then use medium pressure to push down on the breast until you hear a crack and are able to get the chicken flattened.
• Marinate the chicken by placing the flattened chicken in the large bowl with the marinade. Use your hands to rub it all over the chicken on both sides. You can grill right away, or allow the chicken to marinate for up to 3 days covered in the refrigerator.
• Heat your grill over medium heat (I heat my Traeger Grill at 400ºF). Clean and oil the grill grates.
• Grill the chicken and lemons on your grill once your grill is fully heated. Grill the chicken breast side up, and the lemons cut side down. Cook until the chicken skin is crispy and the chicken has an internal temperature of 165ºF. On my Traeger Grill it takes about 45-55 minutes. No need to flip the chicken, but you can flip it half way through cooking if you prefer.
• Rest the chicken on your cutting board for 10 minutes.
• Carve and serve the chicken along with the grilled lemons. Squeeze out the grilled lemons on top of the chicken. The lemon pulp gets thick and concentrated as it is grilled and loses a lot of its sourness. It's very delicious!
• Leftover grilled spatchcocked chicken will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.
• See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

ROSEMARY BRICKED GRILLED CHICKEN

Steps:

• Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

TUSCAN LEMON CHICKEN

Steps:

• Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
• When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

ROSEMARY-LEMON GRILLED CHICKEN

Steps:

• Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

LEMON-ROSEMARY GRILLED CHICKEN

Steps:

• In a small bowl, combine lemon juice, oil, rosemary, and garlic.
• Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
• Remove wing tips from split broilers; trim off excess fat and excess skin.
• Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
• Place chicken in dish with marinade, turning to coat.
• Cover and let stand at room temperature for 30 minutes.
• Remove chicken from marinade; drain, reserving marinade.
• Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
• Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
• Turn chicken over; cook for 10-15 minutes more or until golden brown.
• Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
• Season to taste with salt and pepper.
• Cut into serving size pieces and serve.

LEMON-ROSEMARY GRILLED CHICKEN

Steps:

• In large bowl, combine mustard, rosemary, lemon juice, sugar, oil, garlic, salt, and pepper to taste.
• Add chicken.
• Toss to coat.
• Cover.
• Set aside for at least 30 minutes or refrigerate up to 2 hours.
• Grill over medium heat, about 8-10 minutes a side.
• Watch carefully.

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON

Steps:

• Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
• Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
• Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

GRILLED SPATCHCOCK CHICKEN WITH DIJON AND ROSEMARY

Steps:

• Place chicken on a large cutting board, breast-side down. Using kitchen shears, cut along each side of backbone and remove (reserve for stock, see cook's note). Flip over; press firmly with your palm in center of breasts to flatten.
• Whisk together mustard, mayonnaise, rosemary, and lemon juice. Season chicken generously all over with salt and pepper; slather both sides with mustard mixture. Cover loosely and let stand while you prepare the grill, or refrigerate in a resealable bag up to 1 day (return to room temperature 1 hour before grilling).
• Heat grill to 350°F for direct and indirect cooking. Oil grates over indirect zone, then place chicken, skin-side up, on it, with legs facing direct zone (this helps keep the breast from overcooking before the legs are done).
• Cover and cook, maintaining a temperature of about 350°, until skin begins to brown and a thermometer inserted in thickest part of breast reads 150°, 45 to 50 minutes.
• Oil grates over direct-heat zone. Using tongs, carefully flip chicken skin-side down over direct heat. Cook, moving occasionally to avoid flare-ups, until skin is charred in places and chicken is cooked through (thermometer should read 160°), 5 to 10 minutes more. Transfer to a tray; tent with foil. Let stand at least 15 minutes before carving.