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Spiced Lemon Chicken Recipe

Spatchcocking is becoming quite the trend! To spatchcock a chicken, simply cut along both sides of the backbone from neck to tail with a knife or kitchen shears. Then, cut into the breast bone to separate the breast segments. The goal of spatchcocking is to make the bird lay flat, which gives more surface area and enables more even cooking. The sauce in this recipe is drippy, so we cooked ours in cast iron skillet to catch the excess. This gives a nice, smoky flavor without the mess.
1. Spatchcock chicken as described, separate skin from meat by spreading with your fingers for extra sauce coverage.

2. Mix all other ingredients except 1/2 t salt in small bowl or mortar and pestle, spread all over bird and under skin. Sprinkle with remaining salt.

3. Set grill to 375° F and place cast iron skillets on grates (cast iron skillet is optional)

4. Place bird into piping-hot oiled cast iron skillet and insert thermometer into thickest part of breast.

5. Cook 20 minutes each side, basting with pan juices until thermometer reads 165F.

1 whole chicken
1 T olive oil
4 garlic cloves
1 T ground cumin
1 T smoked paprika
1/2 t dried oregano
1/2 t black pepper
1 1/2 t salt
2 fresh lemons, juice and zest
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