Grilled Chicken with Charred Meyer Lemons
Serves 6
Ingredients:
· 1 - 4 pound whole chicken, butterflied (see below)
· 1/3 cup freshly squeezed Meyer lemon juice or regular lemon juice
· 1/4 cup extra-virgin olive oil
· 2 garlic cloves, crushed
· 1 tablespoon chopped fresh rosemary
· 1 tablespoon chopped fresh thyme
· 1 tablespoon chopped fresh oregano
· 2 pepperoncino chilies, crushed
· 2 teaspoons kosher salt
· 1 tablespoon crushed peppercorns
· 2 Meyer lemons, grilled
Instructions:
Place the chicken breast side down on a cutting board. Using a knife or kitchen shears cut along one side of the backbone and then down the other. Discard the backbone. With the inside of the carcass facing you, pound the chicken as flat as possible, using a tenderizer. It should have something of a butterfly shape.
Season the chicken on both sides with the kosher salt and crushed peppercorns.
In a small bowl, mix together the lemon juice, olive oil, pepperoncino, garlic and fresh herbs.
Place the seasoned chicken in a shallow dish and pour the lemon herb mixture all over. Marinate for 1-2 hours. Uncover and baste from time to time.
To prepare the grill, heat grill to high setting. Using an old rag or paper towel place oil on top. Using a pair of tongs, generously rub grates with oiled cloth.
Place marinated chicken, breast side up on the grill. Turn the grill to medium and grill for 20 minutes, basting with remaining marinade. If the chicken begins to burn, remove it from direct heat, and continue to cook. Using tongs, carefully turn the chicken breast side down. Grill for 20 minutes or until the internal temperature of the chicken is about 165 degrees. Remove the chicken from the grill and cover with aluminum foil for about 10 minutes. Clean the grates. Place a little oil onto each half of the lemon. Place the lemons, flat side down onto the grill, and grill until nicely charred. Cut the chicken into eighths, garnish with charred lemons, fresh herbs, and serve.