Ingredients

The following ingredients have 4 Servings
  • 1 whole chicken (three to four-pounds, butterflied)
  • 1 tsp kosher salt
  • 1/2 tsp lemon pepper
  • 1/3 cup olive oil
  • 1 Tbsp lemon zest
  • 1/3 cup fresh lemon juice
  • 1 Tbsp garlic (minced)
  • 1 Tbsp fresh rosemary (minced)
  • 2 lemons (halved)

Instruction

  • Season the chicken with kosher salt, and lemon pepper on both sides.
  • Add the olive oil, lemon zest, lemon juice, garlic, and rosemary to a small bowl or mason jar and mix well to make the marinade.
  • Place the chicken in a gallon-size plastic storage bag, and pour in the marinade. Squeeze out as much air as possible, seal and squish around to make sure the marinade covers the entire chicken. Place the bag in the refrigerator and marinate for a minimum of four hours up to 24 hours. Turn the bag occasionally.
  • When ready to grill, clean the grates with a wire brush and oil the grill racks. Place the charcoal on one side of the grill and prepare a medium-hot fire, 350 degrees F. When the coals are ready, most of them should be glowing orange-red and covered with a faint layer of ash. If using a gas grill, turn the heat to low.
  • When the grill is ready, place the chicken on the cooler side, skin side up, and weigh it down with a heavy dish or cast iron pan. You can even use a brick wrapped in aluminum foil. Cook for 12-15 minutes, or until the underside is golden brown.
  • Using long tongs, turn the chicken over, skin side down, and place the weight on it again. Place the lemon halves on the grill, cut side down. Cook the chicken for another 12-15 minutes, until the skin is golden brown and a meat thermometer reads 165 degrees F. when inserted in the thickest part of the thigh but not touching the bone.
  • Remove the chicken from the grill and place on a cutting board, cover with foil or a plate, and allow to rest for at least 5 minutes.
  • Cut the chicken into quarters and squeeze a little lemon juice over each piece from the grilled lemon halves.