180 minutes
A flavorful grilled chicken dish infused with Mediterranean herbs and spices for a perfect summer meal.
Garlic Clove, minced
cloves
Lemon Zest, grated
teaspoons
tablespoons
pinches
Fresh Thyme, minced
teaspoons
Fresh Rosemary, minced
tablespoons
to taste
to taste
Whole Chicken, giblets discarded
0 lb
1. Prepare Infused Oil
Heat the olive oil in a small saucepan over medium heat. Add the minced garlic, grated lemon zest, and a pinch of red pepper flakes. Let them sizzle for about 3 minutes until the garlic becomes fragrant. Stir in 1 tablespoon of thyme and 2 teaspoons of rosemary, cooking for an additional 30 seconds. Strain the mixture, setting aside both the infused oil and the garlic-herb solids to cool.
2. Prepare Chicken
Butterfly the chicken by cutting along both sides of the backbone with kitchen shears and removing it. Flatten the breastbone to ensure the chicken lays flat, and tuck the wings under. Loosen the skin over the breasts and thighs, and remove any excess fat.
3. Season Chicken
Combine 1.5 teaspoons of salt and 1 teaspoon of pepper with the garlic-herb solids. Gently spread this mixture under the loosened skin of the chicken, and sprinkle the remaining salt and pepper mix on the bone side. Place the chicken skin side up on a wire rack set over a baking sheet, and refrigerate it uncovered for 1 to 2 hours.
4. Prepare Grill
For a charcoal grill, open the bottom vent halfway and light a chimney starter filled with charcoal. Once the coals are covered with ash, pour them over half of the grill and set the cooking grate in place. Wrap two bricks in aluminum foil and place them on the grate. Cover the grill and let it heat for about 5 minutes. For a gas grill, wrap two bricks in aluminum foil and place them on the cooking grate. Turn all the burners to high, cover, and heat the grill for about 15 minutes. Leave the primary burner on high and turn off the other burners, maintaining the temperature at 350 degrees.
5. Grill Chicken - Part 1
Clean and oil the cooking grate. Place the chicken skin side down on the cool side of the grill, with the legs facing the coals. Place the foil-wrapped bricks over the breasts and cover the grill. Cook for 22 to 25 minutes until the chicken is lightly browned and has faint grill marks.
6. Grill Chicken - Part 2
Remove the bricks and flip the chicken, transferring it to the hot side of the grill, skin side up. Replace the bricks over the breasts, cover, and cook for an additional 12 to 15 minutes until the chicken is well browned.
7. Grill Chicken - Part 3
Remove the bricks again, flip the chicken skin side down, and cook for another 5 to 10 minutes until the skin is well browned, the breast reaches 160°F, and the thighs reach 175°F. Transfer the chicken to a carving board, tent it with aluminum foil, and let it rest for 15 minutes.
8. Prepare Herb-Infused Oil
While the chicken rests, whisk the lemon juice, 1 teaspoon of thyme, and 1 teaspoon of rosemary into the reserved infused oil. Season with salt and pepper to taste.
9. Serve
Carve the chicken and serve it drizzled with the herb-infused oil. Enjoy the rich, Mediterranean flavors of your perfectly grilled chicken!
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Start with high-quality, organic, free-range chicken and ensure pieces are of even thickness for even cooking. Pound chicken breasts if necessary.
Let the chicken rest for 5-10 minutes after grilling for juice redistribution and a juicier result.
Use a meat thermometer and pull the chicken at 160°F, letting it rest to reach a safe internal temperature.
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