Applying the rub to the chicken ahead of time infuses it with flavor.
Recipe information
Yield
4 Servings
Ingredients
1
4-pound chicken, cut in half
4
garlic cloves, crushed
2
Tbsp. fresh oregano leaves
2
Tbsp. fresh rosemary leaves
4
tsp. kosher salt
1
Tbsp. finely grated lemon zest
½
tsp. freshly ground black pepper
10
sprigs thyme
1
lemon, halved
2
tsp. raw or light brown sugar
Need to make a substitution?
Preparation
Step 1
Rub chicken with garlic, oregano, rosemary, salt, lemon zest, and pepper. Place in a resealable plastic bag. Add thyme, seal bag, and chill at least 12 hours.
Step 2
Prepare grill for medium heat. Remove chicken from bag and grill, turning occasionally, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 30–40 minutes.
Step 3
Sprinkle cut sides of lemon with sugar. Grill until caramelized, about 2 minutes. Serve chicken with lemon for squeezing over.
Do Ahead: Chicken can be marinated 1 day ahead. Keep chilled.
Nutrition Per Serving
Calories (kcal) 340
Fat (g) 4
Saturated Fat (g) 1
Cholesterol (mg) 170
Carbohydrates (g) 5
Dietary Fiber (g) 1
Total Sugars (g) 2
Protein (g) 68
Sodium (mg) 670