Butterflied Herb and Lemon Grilled Chicken
Tips for a Memorable BBQ
- Prep Ahead: Marinate meats and chop veggies in advance to make grilling smooth and enjoyable.
- Safety First: Always have water nearby when dealing with open flames.
- Get the Kids Involved: Let them help with assembling skewers or mixing salads—it adds to the fun!
Ingredients
- 1 whole chicken, butterflied (about 4 pounds)
- 1/2 teaspoon salt
- 1 head garlic
- 1 tablespoon olive oil
- 1 teaspoon pepper
- 1 bunch rosemary (about ½ cup)
- 1 bunch thyme (about ½ cup)
- Lemon slices and fresh parsley as garnish
Herb & Lemon Sauce:
- 3/4 cup olive oil
- 1/3 cup chopped parsley
- 1/3 cup chopped basil
- 1/4 cup chopped cilantro
- 1/4 cup chopped chives
- Zest from 1 lemon
- Juice from 1/2 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Preparation
- 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 the 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 170° F.
- 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.
Source: ChickenEveryMonth
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Date: May 21, 2025
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