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Ingredients
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Marinated Chicken
Grill Finishing & Serving
Method
Marinated Chicken
- 1
Prepare the chicken
If not already split, ask the butcher to halve the chicken or use kitchen shears to cut through backbone and flatten (spatchcock) so the half lays fairly flat. Pat the pieces dry with paper towels. Leaving skin on improves grilling.
- 2
Make the marinade
In a bowl combine 2 tablespoons olive oil, 1 tablespoon lemon juice, minced garlic, smoked paprika, dried oregano, ground cumin, 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk to an even paste.
- 3
Marinate
Rub the marinade evenly over and under the skin and all surfaces of the half chicken. Place in a shallow dish or resealable bag and refrigerate for at least 30 minutes and up to 6 hours. If short on time, let sit at room temperature for 20 minutes before grilling.
Grill Finishing & Serving
- 4
Preheat the grill
Preheat a gas or charcoal grill to medium-high heat (about 400–425°F / 200–220°C). Prepare two-zone heat if possible: one side with direct heat and the other with indirect (no coals or burners off) for finishing.
- 5
Sear and cook
Brush the grill grates clean and lightly oil. Place the chicken skin-side down over direct heat and sear for 4–6 minutes until the skin is nicely browned and releases easily. Flip and move to indirect heat (skin-side up). Close the lid and cook 20–30 minutes, turning once, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Total cooking time will vary by grill and piece size; watch closely to avoid flare-ups.
- 6
Rest and finish
Transfer the chicken to a cutting board and tent loosely with foil. Let rest 8–10 minutes. While resting, brush with 1 tablespoon melted butter for shine and extra flavor and sprinkle chopped parsley over the top.
- 7
Serve
Carve into portions if desired and serve with lemon wedges for squeezing. Adjust salt and pepper to taste before serving.