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 a marinade.
- 2
Pat the chicken halves completely dry with paper towels to ensure the skin gets crispy.
- 3
Rub the marinade thoroughly over the chicken, ensuring it gets under the skin and into all the crevices.
- 4
Preheat your grill to medium-high heat, approximately 400°F (200°C).
- 5
Place the chicken on the grill skin-side down first. Grill for about 12-15 minutes until the skin is golden brown and charred.
- 6
Flip the chicken, squeeze the fresh lemon juice over the top, and continue grilling for another 12-15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
- 7
Remove the chicken from the grill and let it rest on a cutting board for 5-10 minutes before serving to lock in the juices.
💡 Chef tips
- To ensure even cooking, use kitchen shears to remove the backbone so the chicken lays flat on the grill.
- If you don't have a grill, you can achieve similar results by using a heavy cast-iron grill pan on your stovetop.
- 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 features a beautifully charred, crispy skin with an aromatic, herbaceous scent and incredibly moist, flavorful meat.