Grilled Spring Chicken
A tender and juicy whole spring chicken infused with garlic, lemon, and fresh herbs, then grilled to smoky perfection.
Ingredients
- •1 whole spring chicken (about 3 to 3.5 pounds), butterflied or spatchcocked
- •3 tablespoons extra virgin olive oil
- •3 cloves garlic, minced
- •1 tablespoon fresh lemon juice
- •1 tablespoon grated lemon zest
- •1 tablespoon chopped fresh rosemary
- •1 tablespoon chopped fresh thyme
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly ground black pepper
- •1/2 teaspoon smoked paprika
Instructions
- 1
In a small bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, lemon zest, chopped rosemary, chopped thyme, kosher salt, black pepper, and smoked paprika.
- 2
Pat the spatchcocked spring chicken completely dry with paper towels to ensure the skin gets crispy on the grill.
- 3
Rub the herb and olive oil mixture all over the chicken, making sure to get under the skin of the breast and thighs as well.
- 4
Preheat your grill for medium-high indirect heat, aiming for a temperature around 375 degrees Fahrenheit (190 degrees Celsius).
- 5
Place the chicken on the grill grate skin-side down over the indirect heat zone, close the lid, and let it cook for about 15 minutes.
- 6
Carefully flip the chicken so the skin-side is facing up, and continue cooking with the lid closed for another 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches 165 degrees Fahrenheit (74 degrees Celsius).
- 7
Remove the chicken from the grill and let it rest for 10 minutes before carving to allow the juices to redistribute.
💡 Chef tips
- You can prep and marinate the chicken up to 4 hours in advance and keep it covered in the refrigerator until you are ready to grill.
- If you do not have an outdoor grill, you can achieve great results by roasting the chicken in a preheated oven at 400 degrees Fahrenheit (200 degrees Celsius) for the same duration.
- Leftover cooked chicken can be stored in an airtight container in the refrigerator for up to 3 days and enjoyed cold in salads or sandwiches.
✅ How it should turn out
The finished grilled spring chicken has a wonderfully charred, golden-brown skin, aromatic notes of citrus and fresh herbs, and exceptionally juicy, flavorful meat.