Modernize Your Weeknight Chicken Dinner
You can’t go wrong with a chicken dinner. Throw together a fresh salad, maybe a side or two, and dinner is on the table in no time! With this recipe, weeknight dinners will be taken to a whole new level. Savoury with a refreshing citrusy twist, this three-lemon chicken recipe is delicious for weeknight meals and even better as chicken salad the next day! Enjoy this delicious recipe and let us know how it goes!
Serves: 4 to 6
Prep Time: 15 minutes
Grilling Time: 1 ¾ – 2 ½ hours
1 head of garlic
1 teaspoon extra-virgin olive oil
1 whole chicken, approximately 4 pounds
Freshly ground black pepper
4 sprigs fresh rosemary
¼ cup dry white wine
Finely grated zest of 2 lemons
2 tablespoons fresh lemon juice, divided
1 ½ teaspoons finely chopped fresh rosemary leaves
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 whole lemon, thinly sliced
1. Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F)
2. Remove the loose, papery outer skin from the head of the garlic. Cut about ½-inch off the top to expose the cloves. The garlic head on a large square of aluminum foil and drizzle oil over the top of the cloves. Fold up the toil sides and seal to make a packet, leaving a little room for the expansion of steam. Brush the cooking grates clean. Grill the garlic over indirect medium heat, with the lid closed as much as possible, until the cloves are soft, 30 to 45 minutes. Remove from the grill and allow to cool. Squeeze the garlic from the individual cloves into a small bowl.
3. In the bowl with the garlic, combine the lemon zest, 1 tablespoon of the lemon juice, rosemary, salt, and pepper. Mix well.
4. Remove and discard the neck, giblets, and any excess fat from the chicken. Use your fingers to gently separate the skin from the meat of the chicken breast to make a space for the paste. Spread half of the paste under the chicken breast skin, spreading it gently until the meat is covered. Season the inside of the chicken cavity with salt and pepper and add the rosemary sprigs.
5. Truss the chicken with butcher’s twine. Pour the remaining1 tablespoon of lemon juice and the wine into the cavity. Coat the outside surface of the chicken with the other half of the paste, pressing it into the skin.
6. Grill the chicken, breast side up, over indirect medium heat, with the lid closed, until the juices run clear and the internal temperate reaches 160° to 165°F in the thickest part of the thigh (not touching the bone), 1¼ to 1½ hours.
7. For a beautiful presentation, halfway through grilling time, carefully slide 3 lemon slices under the twine on top of the chicken breasts.
8. Remove the chicken from the grill and transfer to a platter. Loosely cover with foil and let rest for about 10 minutes before removing the twine and carving. Serve warm.
For more delicious recipes, visit weber.com.
©2013 Weber-Stephen Products LLC. Recipe from Weber’s New Real Grilling™ by Jamie Purviance. Used with permission.