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Garlicky Lemon Pepper Grilled Chicken


When I first met Dana she only ate salad and chicken…I know, how boring!!!  Anyhow, know that we have explored the wonderful world of grass fed beef and wild caught salmon together, I wanted her to see how flavorful chicken can be.  This wonderful summer dish is sure to delight even the most ardent red meat lover and get them on a grilled chicken bandwagon. Welcome back to chicken Dana!

From our kitchen to yours, Bennett


1 whole chicken, backbone removed and flattened
3 lemons, squeezed for juice
8 garlic cloves, minced
1 cup olive oil
1 tablespoon lemon pepper
1 tablespoon fresh thyme leaves
1 tablespoon fresh oregano
1 tablespoon sea salt
1 tablespoon fresh cracked peppers
5-6 wooden skewers, soaked

Remove the backbone and butterfly chicken.  If this is your first time, watch this helpful video
Pat the chicken dry with paper towels and liberally season with salt and pepper on both sides
Prepare the marinade by mixing the lemon juice, minced garlic, olive oil and remaining spices
Place the chicken in a gallon size Ziploc and allow to marinate in the fridge for at least 30 minutes up to overnight
When ready to grill remove the chicken and bring to room temperature.  Add the skewers through the chicken to make it easier to flip
Get your charcoal and gas grill ready to a medium heat and place skin side down on the grill
Allow to stay skin side down until crispy about 15 minutes
Then flip over for another 20 minutes
Serve with grilled lemon and garlic

Serves 4

WineGlassWine Pairings

Suggested Wines by Tom from Wine Solutions:

Budget $18: I Greppi Greppicante, Bolgheri Rosso Superiore, Tuscany, Italy
Moderate $30: Le Macchiole Bolgheri Rosso, Tuscany, Italy
Splurge $75: Le Macchiole ‘PALEO‘, Tuscany, Italy



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