Whether you’re a seasoned grill master or just getting started, this recipe is designed to deliver that crispy skin and juicy meat everyone loves. And the best part? It’s all about the technique and a touch of lemon zest.
Why Grilled Chicken?
Grilled chicken is a staple at any BBQ or summer gathering, but getting it just right can be a challenge. The goal is a crispy exterior with perfectly cooked meat inside. By starting your chicken on high heat, skin side down, and finishing it on indirect heat, you achieve the best of both worlds—crunchy, golden skin and tender, flavorful meat.
Ingredients You’ll Need:
- 1 whole chicken, spatchcocked (butterflied)
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp lemon zest
- Salt and pepper to taste
Step-by-Step Grilling Instructions:
1. Prep Your Chicken:
Start by spatchcocking your chicken. This simply means removing the backbone and flattening the chicken, which ensures even cooking on the grill. Season the chicken generously on both sides with salt, pepper, paprika, garlic powder, onion powder, smoked paprika, and lemon zest. Drizzle olive oil over the chicken and rub it in to ensure an even coating.
2. Heat the Grill:
Preheat your grill to high heat. You want the grill hot to start the cooking process and sear the skin. Make sure one side of the grill is set to high heat for searing, while the other side is on low or no heat for indirect cooking.
3. Start Skin Side Down:
Place the chicken on the hot side of the grill, skin side down. This initial high heat will help you achieve that crispy, golden skin we all crave. Grill the chicken for about 5-7 minutes, until the skin has crisped up and has beautiful grill marks.
4. Flip and Cook on Indirect Heat:
Flip the chicken over and move it to the cooler side of the grill. Cover the grill and let the chicken cook for about 35 minutes on indirect heat. This method allows the meat to cook through without burning the skin.
5. Check for Doneness:
Use a meat thermometer to check the internal temperature. The chicken is ready when the thickest part of the thigh reaches 165°F (74°C). If needed, you can move the chicken back to the hot side of the grill to crisp up the skin further before serving.
6. Let It Rest:
Once cooked, let the chicken rest for 10 minutes before carving. This helps the juices redistribute throughout the meat, ensuring every bite is juicy and flavorful.
Tips for the Perfect Grilled Chicken:
- Patience is Key: Don’t rush the cooking process. Indirect heat is essential for cooking the chicken evenly without burning the skin.
- Get Creative with Spices: While this recipe uses paprika and lemon zest, feel free to experiment with your favorite spice blends.
- Lemon Zest Magic: The lemon zest in this recipe adds a fresh, vibrant flavor that pairs perfectly with the smoky grill taste.
Pair It with Your Favorite Sides:
Grilled chicken pairs beautifully with a variety of sides. Consider serving it with a fresh salad, grilled vegetables, or even some classic potato salad. The possibilities are endless, making this dish a versatile star of any meal.
Final Thoughts:
Grilling chicken to perfection doesn’t have to be complicated. With the right technique and a few key ingredients like lemon zest, you can impress your family and friends with a dish that’s both delicious and visually stunning. Fire up the grill, follow these steps, and enjoy your perfectly grilled chicken with lemon zest!
