Butterflied Herb and Lemon Grilled Chicken
Butterflied Herb and Lemon Grilled Chicken
Prep time
Cook time
Total time
Author: National Chicken Council
Serves: Serves 4
Ingredients
Butterflied Herb and Lemon Grilled Chicken
- 4 lb whole chicken, butterflied
- ½ tsp salt
- 1 garlic, whole bulb
- 1 tbsp olive oil
- 1 tsp pepper
- ½ cup rosemary, fresh
- ½ cup thyme, fresh
- lemon, sliced, for garnish
- parsley, for garnish
Herb and Lemon Sauce
- ¾ cups olive oil
- ⅓ cup parsley, chopped
- ⅓ cup basil, chopped
- ¼ cup cilantro, chopped
- ¼ cup chives, chopped
- zest of one lemon
- juice of ½ a lemon
- ½ tsp salt
- ½ tsp pepper
Instructions
- Heat grill on high. Cut the top off the garlic bulb (not the root end). Place the garlic on a piece of aluminum foil, drizzle with olive oil, and close foil around garlic to seal. Place on grill. Close cover of grill and cook for about 20-25 minutes. Remove from grill and allow to cool until able to handle. Squeeze garlic cloves out of bulb into bowl of a processor.
- To garlic, add all ingredients for herb and lemon sauce. Process until smooth and reserve.
- Place rosemary and thyme under chicken skin. Season chicken with salt and pepper. Place chicken, skin side down on grill. Grill for 5 minutes then turn. Close grill, reduce heat to medium, and continue to grill for 25-30 minutes or until an instant read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Remove from grill and place chicken on a cutting board. Allow chicken to rest for 15 minutes. Place on serving dish and drizzle generously with herb and lemon sauce.
- Garnish with fresh lemon slices and parsley sprigs. Serve.
Nutrition Information
Serving size: 535 g Calories: 960 Fat: 58 g Saturated fat: 10 g Carbohydrates: 7 g Sodium: 940 mg Fiber: 2 g Protein: 98 g Cholesterol: 320 g
