Grilled Lemon and Chicken
Tex Buss
It’s a shame that chicken often gets overlooked for the grill. As opposed to roasting or frying, cooking poultry over hot coals yields a smoky taste and crispy, yet less fatty, skin. That’s because the grease drips down into the grill only to rise again as flavor-imbued smoke. You want to be careful, though, because boned chicken requires more cooking time. The last thing anyone wants is charred chicken that’s still raw on the inside. We recommend piling the coals up on one side of the grill, so you have a cooler area for slow cooking. Now, for the marinade. We chose to make ours with lemon, garlic, and sea salt. Let it steep overnight for optimal flavor. Once it’s time to grill the chicken, brush the remaining marinade on every now and then for glazed crispiness.
Images courtesy of Brooklyn Supper.
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Recipe
Grilled Lemon and Chicken
- 1 whole chicken (cut into 10 parts)
- 2 lemons
- 5 cloves garlic
- Sea salt (to taste)
Directions
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