Categories: Chicken
Ingredients
- 1/4 cup olive oil
- Grated zest and juice of 1 lemon
- 1 tsp red pepper flakes
- 1 tsp salt
- 1/2 tsp black pepper
- 1 whole chicken, back removed, split in half
- 2 lemons, halved
- 2 bricks, covered in foil
Directions
-
Combine olive oil, lemon zest and juice, pepper flakes, salt and pepper in a large bowl. Add chicken and turn to coat. Cover the bowl and marinate in fridge for at least 30 minutes and up to 4 hours.
-
Preheat a grill. Remove the chicken from the marinade and place on the grate, skin side up. Cover the grill and cook for 10 minutes, until chicken is lightly charred. Flip chicken over then place a brick on top of each half so that is presses chicken firmly and evenly against the grate. Cook for another 15-20 minutes, until skin is thoroughly browned and crisp and meat pulls away easily from the bone. While the chicken cooks, toss on the lemon halves, cut side down, and grill until charred and juicy.
-
Separate each breast from the chicken leg by making a cut right at the thigh bone. Serve each of the four pieces of chicken with a grilled lemon half.