Ingredients
The following ingredients have 4 Servings
- 1 ½ lbs chicken – 2 large breasts, 4 skin-on/bone-in thighs, 6 skin-on/bone-in drumsticks
- 24 cloves garlic
- 2 tbsp kosher salt
- 4 sprigs dill
- ¾ cup vegetable oil
- ¼ cup olive oil
- 1 lemon, zested and juiced
- 2 sticks butter, softened
- 1 tbsp smoked paprika
- ½ tsp cayenne pepper
- flaky sea salt (optional)
Instruction
- Place the chicken into a large mixing bowl. Add the garlic, salt, and dill to a food processor. Pulse until finely minced. With the processor running, slowly stream in the vegetable and olive oil until emulsified. Add the lemon juice (reserve the zest).
- Pour the marinade over the chicken and toss well. Cover with plastic wrap and chill for at least 2 hours. Transfer the bowl of chicken to room temperature and let sit for about 30 minutes before grilling.
- Meanwhile, add the softened butter, lemon zest, paprika, and cayenne to the food processor. Blend until smooth, scraping down the sides of the bowl as needed. Transfer to a small serving bowl and set aside.
- Heat one side of the grill over high heat and the other over medium-low. Once hot, place the chicken directly over the flames (or the hottest part of the grill). Grill quickly on both sides until deeply charred, 1-2 minutes per side.
- Transfer the chicken to medium-low heat and cover the grill. Cook for another 15-18 minutes or so until the chicken is cooked through, flipping halfway through (it should read an internal temperature of 165°F). Remove the chicken from the grill and cover loosely with foil. Allow to rest for 5 minutes.
- Thinly slice the chicken breasts. Arrange all of the chicken onto a large platter with the paprika butter alongside. Garnish with extra fresh dill and a sprinkle of flaky sea salt if you’d like.
