Grilled Spring Chicken
A succulent, herb-marinated spring chicken grilled to perfection with crispy skin and tender, juicy meat.
Ingredients
- •2 whole spring chickens (about 1.5 lbs each), butterflied or halved
- •1/4 cup extra virgin olive oil
- •4 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh thyme leaves
- •1 teaspoon smoked paprika
- •1 tablespoon kosher salt
- •1 teaspoon freshly cracked black pepper
- •1 lemon, halved
Instructions
- 1
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, smoked paprika, salt, and pepper to create the marinade.
- 2
Place the chicken pieces in a large glass dish or resealable bag and pour the marinade over them, ensuring they are well coated; let them marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- 3
Preheat your grill to medium-high heat and lightly oil the grates.
- 4
Place the chicken on the grill, skin-side down, and cook for about 12-15 minutes without moving it to ensure a good sear.
- 5
Flip the chicken, place the lemon halves cut-side down on the grill, and continue cooking for another 12-15 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part.
- 6
Remove the chicken from the grill and let it rest for 5-10 minutes before serving with the charred lemon halves squeezed over the top.
💡 Chef tips
- To ensure even cooking, use kitchen shears to remove the backbone so the chicken lays flat on the grill.
- If the skin starts to char too quickly before the meat is cooked through, move the chicken to a cooler part of the grill to finish cooking with indirect heat.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and is excellent cold in salads.
✅ How it should turn out
The finished chicken should have a beautifully charred, golden-brown skin, a fragrant herbal aroma, and meat that is exceptionally moist and flavorful.