Lemon and Herb Spatchcocked Chicken

Our grandparents really did know best!  This Spatchcocked Lemon and Herb Chicken is full of flavor and tender.  I love a recipe when we let the marinade do all the work.  Still flavorful, without a lot of hands on time.

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Spatchcocked Lemon Chicken

Prep Time15 minutes mins

Cook Time1 hour hr

8 hours hrs

Total Time9 hours hrs 15 minutes mins

Course: dinner, Main Course

Cuisine: American

Keyword: chicken, grill recipes, lemon, spatchcock, whole chicken

Equipment

• 1 grill
• 1 large pot or grill that holds at least 128 oz. of water plus the chicken

Ingredients

• 1 organic whole chicken without the giblets
• 128 oz water
• 1½ cup kosher salt
• 2 lemons sliced
• 1 lemon juiced
• 6 garlic cloves sliced in half
• 2 tsp Italian seasoning
• 5 sage leaves
• ¼ cup white vinegar

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Instructions

• In a large bowl combine 128 oz water, 1½ cup kosher salt, 1 of the 2 lemons sliced, the juice of 1 lemon , 6 garlic cloves , 2 tsp Italian seasoning, 5 sage leaves and ¼ cup white vinegar.
• Stir until all of the salt is dissolved.
• Spatchcock the 1 organic whole chicken To do this, cut down both sides of the backbone. Flip over and press on the breast bone until the chicken lays flat.
• Place the spatchcocked chicken into the bowl of the brine.
• Brine at least 2 hours and up to 8-10 hours.
• Heat the grill to 375℉.
• Place the chicken on the grill breast side up. Place the lemon slices that are remaining on top.
• Cook 45 minutes - 1 hour. Until the internal temperature reaches 165℉.
• Remove and let rest 5-10 minutes.
• Cut and serve with your favorites sides.