Spatchcocked Lemon Herb Chicken (Brined + Grilled)
Spatchcocked lemon herb chicken brined for up to 8 hours in a lemon, garlic, sage, Italian seasoning, and white vinegar bath — then grilled at 375°F until deeply golden and juicy all the way through. The brine is what makes this recipe different from any other grilled chicken: it seasons the meat from the inside out and keeps it tender even over the direct heat of a grill. Our grandparents knew what they were doing.
Servings: 4 people
Calories: 385kcal
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
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.
Notes
Brine time: 2 hours minimum, 8–10 hours maximum. Overnight is ideal. Don't exceed 12 hours.
Pat completely dry after removing from brine before grilling. Wet skin steams instead of crisping.
Let come to room temperature for 15–20 minutes before grilling for even cooking.
Thermometer required. 165°F in the thickest part of the thigh, away from the bone.
Rest 5–10 minutes before carving. Don't skip this.
Table salt substitute: Use ¾ cup table salt instead of 1½ cups kosher salt.
No grill: Roast at 425°F breast-side up for 45–55 minutes until 165°F internally.
Save the backbone for homemade chicken stock.
Nutrition
Serving: 1g | Calories: 385kcal | Carbohydrates: 3g | Protein: 43g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 145mg | Sodium: 580mg | Fiber: 0.5g | Sugar: 1g | Calcium: 30mg | Iron: 2mg