Lemon-Barbecue Chicken

 

Wow, this crispy chicken looks delish. Quick and easy marinade that can be made up in advance. The crispy charred skin from the grill makes this chicken stand out. Hint, starting the chicken skin-side up on the grill allows the skin to dry out, making it less likely to stick once flipped. Marinade the chicken for only 4 hours, any longer the acid from the lemon could change the texture of the chicken.

1 cup olive oil

½ cup fresh lemon juice (from 3 lemons)

2 teaspoons dried basil

2 teaspoons onion powder

½ teaspoon dried thyme leaves

1 garlic clove, smashed

1 tablespoon plus 1½ tsp. kosher salt, divided

2 (3½- to 4-lb.) whole chickens, cut lengthwise in half, backbones removed

Lemon halves, for garnish (optional)

Fresh basil, for garnish (optional)

Whisk together olive oil, lemon juice, basil, onion powder, thyme, garlic, and 1 tablespoon of the salt in a large bowl. Add chicken halves; toss to coat. Cover; chill for 3 to 4 hours, turning chicken halves occasionally.

Preheat grill to medium (350°F to 400°F). Remove chicken from marinade; discard marinade. Sprinkle evenly with remaining 1½ teaspoons salt. Place skin side up, on oiled grates, and grill, covered, turning occasionally, until a meat thermometer inserted into thickest portion registers 165°F, 35 to 45 minutes.

Transfer chicken to a platter; rest for 10 minutes before serving. Garnish with lemon halves and basil, if desired.

This is a Southern Living Recipe published in 1972

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