Reposted from Paleo Kitchen Stories
Ingredients
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
Directions
- 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 (check for doneness and internal temp of 165, nobody likes raw chicken)
- Serve with grilled lemon and garlic
- See more at: http://www.paleokitchenstories.com/recipes/garlicky-lemon-pepper-grilled-chicken.html