Grilled Spring Chicken
A succulent, herb-marinated spring chicken grilled to perfection with crispy, golden skin and tender, juicy meat.
Ingredients
- •2 whole spring chickens (about 1.5 lbs each), spatchcocked
- •1/4 cup extra virgin olive oil
- •4 cloves garlic, minced
- •1 tablespoon fresh rosemary, finely chopped
- •1 tablespoon fresh thyme leaves
- •1 teaspoon lemon zest
- •1 tablespoon fresh lemon juice
- •1 teaspoon kosher salt
- •1/2 teaspoon freshly cracked black pepper
- •1/2 teaspoon smoked paprika
Instructions
- 1
In a small bowl, whisk together the olive oil, minced garlic, rosemary, thyme, lemon zest, lemon juice, salt, pepper, and smoked paprika to create the marinade.
- 2
Place the spatchcocked chickens in a large glass dish or resealable plastic bag and pour the marinade over them, ensuring they are evenly coated.
- 3
Cover and refrigerate for at least 1 hour, or up to 4 hours, to allow the flavors to penetrate the meat.
- 4
Preheat your grill to medium-high heat (about 400°F or 200°C) and lightly oil the grill grates.
- 5
Place the chickens on the grill, skin-side down first, and cook for 12-15 minutes until the skin is charred and crispy.
- 6
Flip the chickens over, close the grill lid, and continue cooking for another 12-15 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- 7
Remove the chickens from the grill and let them rest on a cutting board for 10 minutes before carving to ensure the juices redistribute.
💡 Chef tips
- To spatchcock the chicken, use kitchen shears to cut along both sides of the backbone and remove it, then press down firmly on the breastbone to flatten the bird.
- If you don't have a grill, you can achieve similar results by roasting the chicken in a 425°F oven on a wire rack set over a baking sheet for 35-40 minutes.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days and is excellent served cold in salads.
✅ How it should turn out
The finished chicken should have a beautifully charred, aromatic skin with a bright citrus-herb fragrance, and the meat should be incredibly moist and flavorful.