We are in the final stretches of IM training and we are TIRED!!! So much so that a quick 15 minute dinner at the end of the day seems like too much work. Especially on Thursday nights when we don’t get home from the Wedge Run until about 9pm. Sandwiches have been made! This past week I decided that I’d make Thursday a great leftover night so I wanted 1 piece of protein and with grilling season coming to an end (frowny face) I figured a butterflied chicken was a good idea.
When I was walking through the produce section I stumbled upon some Meyer lemons so I knew right away I was going to use them. Meyer lemons have a bit more flavor to them than regular lemons and they also have a hint of orange. I needed something to stand up to that and also enhance it. A pretty obvious pairing to me was rosemary, dijon mustard, garlic and red chili flakes. A little more punch of flavor than what I usually do during the summer months. If you grill the some lemons, they will become a bit sweet and for even more flavor, squeeze a bit onto the cooked chicken before serving. Yum!
To make sure you get super crisp sking while not over cooking the chicken and vice versa, there are 2 things I do every single time.
1. Have the grill on high. Place the chicken skin side down on the grates. Make sure the thighs are over the hottest part of the grill. Check for flair ups but hopefully you can leave it for 15-20 minutes.
2. Flip the chicken over and turn the grill down to medium-low heat. Cover and leave for maybe 30 minutes.
This will give you crisp skin and moist chicken.
Lemon, Dijon and Rosemary Grilled Chicken
- 1 whole 3 pound chicken, butterflied by removing the back bone.
- 3 lemons
- 1/4 cup minced fresh rosemary
- 3 cloves of garlic, minced
- 1 tablespoon dijon mustard
- 1 tablespoon olive oil
- 1 teaspoon crushed red pepper
- kosher salt
- Take the zest and juice of 1 lemon. Combine with the rosemary, garlic, dijon, olive oil, red pepper flakes and make a paste. Rub all over the chicken. Both sides. Liberally sprinkle with salt.
- Let marinate for 8-24 hours.
- Turn the grill up to high. Cook the chicken skin side down for about 15 minutes. Watch for flare ups.
- Flip the chicken over and turn the heat down to medium low. Grilll for another 30 minutes or so.
- Pull the chicken and let it rest for 10 minutes. The chicken will continue to cook and the juices will set.
Low Carb, Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added