Try this Lemon and Herb Chicken recipe, or contribute your own.
Suggest a better description*Place the chicken in a large bowl or baking dish; stack the halves if necessary.
* In a medium bowl, whisk together the lemon juice and mustard until thoroughly combined. Continue to whisk as you slowly drizzle in the olive oil to form a emulsified marinade (it should be thick and creamy). Season with salt and pepper and whisk to combine.
*Pour the marinade over the chicken. Using a mortar and pestle or the back of a chef’s knife, press on the herbs (still on their stems) to bruise them, releasing some of their aromas and oils. Add the herbs to the chicken and toss everything together, making sure all parts are covered. Cover with a large plate or plastic wrap and refrigerate for at least 1 hour and up to an hour and a half. If you stacked the chicken halves, or if the spatchcocked bird wasn’t fully submerged in liquids, rearrange the pieces halfway through the marinating process, moving the top part to the bottom and vice versa, or just flip the chicken over.
*Use a chimney starter to prepare your charcoal. Once the charcoal is red hot, dump it on the lower grate of your grill, leaving enough room for the chicken to sit on the upper grate without being directly over the smoldering coals. Heat the grill to between 350 and 400 degrees.
*Remove the chicken from the marinade and brush off any herbs still clinging to the meat so they don’t burn on the grill. Transfer the meat to the grill, skin side up. Close the grill and cook for about 1 hour, rotating the bird every 10 to 15 minutes to maintain an even color.
*Flip the chicken over and close the grill again. If the temperature drops below 250, prepare more charcoal. Cook until the thickest part of the meat registers 165 degrees, about an hour. Transfer the chicken to a platter and let rest 15 invites before carving and serving.
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Serving Size: 1 Serving (309g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 546 | ||
Calories from Fat: 343 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.2g | 51 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 16.9g | ||
Polyunsanturated Fat 7.8g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 1543.9mg | 53 % | |
Potassium 541.2mg | 14 % | |
Total Carbohydrate 6.9g | 2 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 6.1g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 546
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