Deboned Chicken Recipe

Prepare chicken

If your chicken is not already deboned, carefully remove backbone and breastbone or ask your butcher to butterfly/debone it, keeping skin attached if desired. Pat the chicken dry with paper towels.

Marinade

In a bowl, combine 3 tbs olive oil, minced garlic, kosher salt, black pepper, and smoked paprika. Rub the mixture evenly under the skin (where possible) and all over the exterior. Let rest for at least 30 minutes at room temperature or refrigerate for up to 4 hours for deeper flavor.

Cook

Preheat oven to 425°F (220°C). Heat a large ovenproof skillet over medium-high heat and add 1 tbs olive oil. Place the chicken skin-side down and sear 4–5 minutes until the skin is golden. Flip and transfer the skillet to the oven. Roast for 20–30 minutes, or until an instant-read thermometer in the thickest part of the thigh reads 165°F (74°C). If you prefer, finish on a medium-hot grill for 6–10 minutes, turning occasionally, until internal temperature is reached.

Rest and serve

Remove chicken from oven/grill and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice or cut into portions, drizzle with a little fresh lemon if desired, and sprinkle with chopped parsley before serving.

Prepare chicken

Pat the deboned chicken dry. If not already butterflied, flatten slightly so it cooks evenly.

Make lemon-oregano marinade

Whisk together olive oil, fresh lemon juice, lemon zest, chopped oregano, minced garlic, kosher salt, and black pepper in a bowl. Taste and adjust salt or lemon as needed.

Marinate

Place chicken in a shallow dish or zip-top bag and pour marinade over it, rubbing it into the cavity and under the skin where possible. Marinate 30 minutes at room temperature or up to 4 hours refrigerated.

Cook

Preheat oven to 425°F (220°C) or preheat grill to medium-high. For oven: heat an ovenproof skillet with 1 tbs olive oil, sear chicken skin-side down 4–5 minutes, then transfer to oven and roast 20–30 minutes until 165°F (74°C). For grill: oil grate, grill skin-side down 6–8 minutes, then flip and grill until internal temp is reached, basting once with reserved marinade in last 5 minutes (discard marinade that touched raw chicken).

Finish

Rest chicken 8–10 minutes before slicing. Serve with additional lemon wedges and sprinkle with chopped oregano or parsley.

Prepare chicken

Pat the deboned chicken dry and flatten slightly for even cooking.

Make BBQ glaze

In a small saucepan or bowl, combine your favorite BBQ sauce, light brown sugar, apple cider vinegar, smoked paprika, garlic powder, kosher salt, and black pepper. Warm gently on low for 2–3 minutes to dissolve the sugar and marry flavors; if using directly as a marinade, cool before applying.

Marinate or brush

Either brush the cooled glaze liberally over the chicken and let rest 20–30 minutes, or marinate for up to 2 hours in the fridge (if marinating, reserve extra glaze for finishing).

Cook

Preheat grill to medium or oven to 425°F (220°C). For grill: oil grates and grill skin-side down first 6–8 minutes, flip and brush with additional BBQ glaze, continue grilling and basting until internal temperature reaches 165°F (74°C) and glaze is caramelized, about 10–12 more minutes. For oven: sear in an ovenproof skillet 4–5 minutes skin-side down, transfer to oven and roast 18–25 minutes. In the last 5–8 minutes, brush with remaining glaze and return to oven to set the glaze.

Rest and serve

Let chicken rest 8–10 minutes, then slice and serve with extra BBQ sauce on the side and a sprinkle of chopped parsley.

Whichever style you choose, ensure the chicken reaches an internal temperature of 165°F (74°C) measured in the thickest part. Resting is essential (8–10 minutes) to keep the meat juicy. Garnish with chopped parsley and serve with lemon wedges or extra sauce as appropriate.