Butterflied Grilled Chicken with Rosemary, Lemon, & Garlic

Recipe created by Jenn's Food Journey


1 (4.5 lb or less) chicken
6 garlic cloves
3 Tablespoons lemon juice
3 Tablespoons olive oil
1 Tablespoon dried Rosemary
1 Tablespoon dried Thyme
2 teaspoons lemon pepper seasoning
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 Tablespoon grated parmesan cheese


Light a grill or set your broiler on high and give it a 15-minute head start. Cut out the chicken’s backbone with poultry shears, a cleaver or a sharp, heavy chef’s knife. (If you think you will make stock at some point, by all means tightly wrap the backbone in plastic and put it in the freezer.) Place the chicken skin side up and press firmly on the breast with the heels of your hands until it cracks and flattens (THIS IS VERY IMPORTANT...make sure the chicken breast breaks and the chicken lays flat). Position the legs so they lie flat and the drumsticks point out. Tuck the wingtips over the tops of the wings to hold them in place, or cut them off.

In a food processor, add the garlic and pulse a few times until it's minced fairly well. Add all the other ingredients and pulse until well combined. Brush or rub the skin side of the chicken with the mixture, reserving about 2-3 tablespoons.

Reduce the heat on the grill to medium and set the chicken skin side down on a grill or skin side up on a broiler rack positioned so the highest point of the bird is 5 or 6 inches from the flame. When the skin begins to brown after 8 or 9 minutes, flip the chicken over. (The easiest way is to grab the knobby ends of both drumsticks with several layers of paper towels if you are in the kitchen, or with clean oven mitts if you are grilling.) After about 10 minutes, when the bony side is browned, lower the heat to low or low, flip the chicken again and cook another 10 minutes, or until the skin is very crisp and brown. Flip the chicken again and continue to grill until the thickest part of the chicken reaches 165 degrees when checked with a meat thermometer. Let it rest about 5 minutes before carving. Since my timing was all screwed up, I can't guarantee how long it's going to take, over an hour for sure.. just keep an eye on it and use a meat thermometer. If you are worried about under cooking it...roast it in the oven for about 30 minutes before you throw it on the grill.