Monday Meal: Labor Day Grilled Lemon Chicken | The Daily Feed

Monday, September 5, 2016

Monday Meal: Labor Day Grilled Lemon Chicken

Grilled chicken for Labor Day—what could be better?

Posted By on September 5, 2016, 9:00 AM

  • Pin It
    Favorite
dsc05535.jpg

Do you have plans to fire up the grill on Labor Day? One of my favorite grilling recipes is butterflied, lemon-marinated, grilled chicken. It's a real crowd-pleaser. 

Grilling chicken this way is super-easy and tastes terrific. The only difficult part is the technique of butterflying the chicken. But, once you've done it, you'll find that it's simple, too.  

Butterflying a whole chicken requires removing the backbone from neck to tail with poultry shears or a knife, then flattening the chicken out by breaking the breast bones. It's pretty easy to do, and the butterflied chicken cooks much more evenly than a regular, whole chicken would. To see video instructions on how to butterfly a chicken, click here.

This recipe calls for a marinade of lemon, garlic, shallots and herbs. It's really versatile, and you could easily substitute other herbs (such as thyme, tarragon, etc.) for the rosemary suggested here. You could also add a splash of white or Rose wine to the marinade, as well. And, if you want to kick the spices up a notch for 4th of July fireworks, add a teaspoon of chili pepper flakes or chili powder to the marinade. 

Speaking of  Rose wine, it makes a really good partner for this grilled chicken. 

Ingredients:

1/2 cup olive oil

2-3 garlic cloves, peeled and minced

2 Tbs. minced shallot

2 Tbs. fresh rosemary leaves, minced

juice of 1 lemon

zest from 1 lemon, minced

1/2 tsp. crushed red-chili flakes

1 whole 3-4 lb. chicken, butterflied

Salt and freshly ground black pepper.

dsc05483.jpg

Method:

Place the olive oil, garlic, shallot, rosemary, chilies, lemon juice and lemon zest in a large baking dish or Zip-Loc plastic bag.

dsc05486.jpg
Whisk the marinade ingredients together thoroughly.

dsc05491.jpg
Place the chicken in the marinade, turning to coat both sides. Then put the chicken and marinade in the refrigerator for at least two, and up to eight, hours for the marinade to penetrate and flavor the chicken.

dsc05497.jpg
Heat a grill to medium heat.

Remove the chicken from the marinade and season well on both sides with salt and pepper.

Place the chicken on the grill, skin-side down, and grill slowly with the grill cover closed until the skin is golden brown and crisp, about 15 minutes. Watch for flare-ups!

dsc05506.jpg

Turn the chicken over and continue to cook another 15-20 minutes with the cover closed until the chicken is done and nicely crisp and browned on both sides. Undoubtedly, there will be flare-ups and the chicken skin might burn in spots. Keep a spray bottle filled with water handy to extinguish flare-ups.

dsc05514.jpg
Remove the chicken from the grill and allow to sit for about 10 minutes covered with foil before cutting.

Cut the chicken in half or into pieces and serve with your favorite sides.

dsc05533.jpg
Photos by Ted Scheffler

Tags: , , , , , ,

On Topic...

More by Ted Scheffler

  • Wine Wednesday: Longoria Wines @ BTG

    BTW Wine Bar host Rick Longoria wine pairing dinner.
    • Mar 22, 2017
  • Taste for the Space and New Brew

    Mark your calendars for Saturday, May 6, from noon-4 p.m. That's when Salt Lake County, Taste Utah and the Utah Restaurant Association—with help from Sysco and Fox13—host Taste for the Space at The Shops at South Town.
    • Mar 22, 2017
  • Mr. Natural

    Will Bucklin makes gnarly wines from ancient vines.
    • Mar 22, 2017
  • More »

Latest in The Daily Feed

  • Trunk Flunk

    Holladay residents 'appalled' over removal of historic trees.
    • Mar 24, 2017
  • Local Releases: Visiting From Tennessee

    Brand new music from Truman Brothers, Sea Of Evenings, Constellations and more.
    • Mar 24, 2017
  • Purgatory Bar

    Getting a feel for one of the latest bars to join the downtown SLC area.
    • Mar 24, 2017
  • More »

Comments

Subscribe to this thread:

Add a comment

© 2017 Salt Lake City Weekly

Website powered by Foundation