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Category: Poultry I
Prep Time: Cook Time: Total Time:
Chicken and Rub
2 tsp grated lemon zest from 1 lemon (reserve lemon for vinaigrette) and salt
1 tsp pepper
2 whole chickens (3 1/2 to 4 lbs each) cut into pieces
Vinaigrette
4 lemons, halved; plus halved, zested lemon from rub
1 clove garlic, minced
1/2 tsp salt and pepper
2 tsp Dijon mustard
1 tsp sugar
2 tbsp minced fresh parsley leaves
2/3 cup extra-virgin olive oil
For the chicken and rub: Combine lemon zest, salt, and pepper in bowl. Rub zest mixture under chicken skin and tuck wings Transfer chicken pieces to rack set over rimmed baking sheet and refrigerate, uncovered, for 30 minutes. (Chickens may be prepared up to this point 24 hours in advance; allow chickens to sit at room temperature 30 minutes before grilling.)
Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 100) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan on one side of grill and pour hot coals into pile on opposite side. Evenly scatter 20 unlit coals on top of hot coals and set cooking grate in place. Cover, with lid vents positioned over cooler side of grill and opened fully. Let grill heat up 5 minutes. Scrape grate clean.
Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. Place chicken pieces skin-side down over cooler side of grill. Cover, with opened vents in lid over chicken.
Grill lemons until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl. Grill chickens until skin is well browned and breast meat registers 160 degrees, 45 to 55 minutes. Move chickens to hot side of grill and sear, uncovered, until deep brown, 2 to 4 minutes longer.
For the vinaigrette: While chickens is grilling, squeeze 1/3 cup juice from grilled lemons into bowl. Using flat side of knife, mash garlic and salt into paste and add to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley, then slowly whisk in olive oil until emulsified.
Transfer chicken to cutting board and let rest 10 to 15 minutes. Transfer to serving platter, and pour 1/3 cup vinaigrette over chicken. Serve, passing remaining vinaigrette at table. Serves 8
LEMON CHICKEN
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Category: Poultry I
Prep Time: Cook Time: Total Time:
Chicken and Rub
2 tsp grated lemon zest from 1 lemon (reserve lemon for vinaigrette) and salt
1 tsp pepper
2 whole chickens (3 1/2 to 4 lbs each) cut into pieces
Vinaigrette
4 lemons, halved; plus halved, zested lemon from rub
1 clove garlic, minced
1/2 tsp salt and pepper
2 tsp Dijon mustard
1 tsp sugar
2 tbsp minced fresh parsley leaves
2/3 cup extra-virgin olive oil
For the chicken and rub: Combine lemon zest, salt, and pepper in bowl. Rub zest mixture under chicken skin and tuck wings Transfer chicken pieces to rack set over rimmed baking sheet and refrigerate, uncovered, for 30 minutes. (Chickens may be prepared up to this point 24 hours in advance; allow chickens to sit at room temperature 30 minutes before grilling.)
Open bottom grill vents completely. Light large chimney starter filled with charcoal briquettes (about 100) and burn until charcoal is covered with fine gray ash. Place 13 by 9 inch disposable aluminum roasting pan on one side of grill and pour hot coals into pile on opposite side. Evenly scatter 20 unlit coals on top of hot coals and set cooking grate in place. Cover, with lid vents positioned over cooler side of grill and opened fully. Let grill heat up 5 minutes. Scrape grate clean.
Dip wad of paper towels in oil and oil grate, holding paper towels with long-handled tongs. Place lemon halves cut side down over hot side of grill. Place chicken pieces skin-side down over cooler side of grill. Cover, with opened vents in lid over chicken.
Grill lemons until deep brown and caramelized, 5 to 8 minutes. Transfer to bowl. Grill chickens until skin is well browned and breast meat registers 160 degrees, 45 to 55 minutes. Move chickens to hot side of grill and sear, uncovered, until deep brown, 2 to 4 minutes longer.
For the vinaigrette: While chickens is grilling, squeeze 1/3 cup juice from grilled lemons into bowl. Using flat side of knife, mash garlic and salt into paste and add to bowl with lemon juice. Stir in mustard, sugar, pepper, and parsley, then slowly whisk in olive oil until emulsified.
Transfer chicken to cutting board and let rest 10 to 15 minutes. Transfer to serving platter, and pour 1/3 cup vinaigrette over chicken. Serve, passing remaining vinaigrette at table. Serves 8
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.