Name: Spicy Grilled Chicken with Lemon and Parsley
Yield: 8 Servings
Ingredients: ¼ cup hot smoked Spanish paprika; ¼ cup kosher salt; ¼ cup coarsely ground black pepper; 1½ tablespoons cayenne pepper; 2 3½–4-pound chickens, preferably organic, backbones removed; 1 loaf country-style bread, sliced lengthwise 1 inch thick; ¼ cup extra-virgin olive oil; 4 lemons, halved; ½ cup parsley leaves with tender stems

Marcus Nilsson

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.

Spicy Grilled Chicken With Lemon and Parsley

Recipe notes