Marinated Coquelet Recipe

Prepare the coquelet

Pat the boneless coquelet dry with paper towels. If not already butterflied, ask the butcher to spatchcock (or use kitchen shears to remove the backbone and press flat) so it cooks evenly on the grill. Tuck wing tips under so it lays flat.

Make the marinade

In a bowl large enough to hold the coquelet, whisk together orange juice, lemon juice, honey, olive oil, minced garlic, soy sauce, chopped thyme, smoked paprika, ground cumin, kosher salt, and black pepper until honey is fully incorporated.

Marinate

Place the prepared coquelet into the bowl (or a zip-top bag). Pour most of the marinade over the coquelet, reserving about 2 tablespoons in a small container for glazing later. Ensure the bird is well coated and submerged as much as possible. Seal or cover and refrigerate for 2–6 hours (minimum 1 hour for some citrus flavor, up to 6 hours to avoid over-curing).

Bring to room temperature

Remove the coquelet from the refrigerator 30–40 minutes before grilling so it comes closer to room temperature; strain off excess marinade and pat lightly with paper towels (do not rinse). Reserve the 2 tablespoons of reserved marinade for glazing.

Preheat the grill

Prepare a medium-high heat on a gas or charcoal grill (about 400–450°F / 200–230°C). If using charcoal, bank coals to create a two-zone fire for direct and indirect cooking. Oil the grill grates lightly to prevent sticking.

Sear skin-side down

Brush the coquelet lightly with the teaspoon of olive oil. Place skin-side down over direct heat and sear 4–6 minutes until nicely browned and release easily from the grates. Watch for flare-ups; move as needed.

Finish over indirect heat

Flip the coquelet and move to indirect heat (or reduce flame to medium-low). Close the lid and cook for 12–18 minutes, flipping once, until an instant-read thermometer inserted into the thickest part of the breast reads 160°F (71°C). Cooking time depends on size and grill; avoid overcooking to keep moistness.

Glaze and rest

During the last 2–3 minutes of cooking, brush the reserved 2 tablespoons of honey-citrus marinade over the coquelet and allow it to set briefly on the heat (do not caramelize to burn). Remove the bird from the grill and tent loosely with foil. Let rest 8–10 minutes; carryover cooking will bring internal temp to around 165°F (74°C).

Finish and serve

Transfer the rested coquelet to a cutting board. Sprinkle with chopped parsley and sea salt flakes to taste. Carve into portions (halves or quarters) and serve with lemon wedges and the optional extra glaze on the side for drizzling.