There is nothing I love more than firing up the grill in the summer for dinner. You can’t reproduce the flavor that grilling produces with any other cooking method. This recipe involves precooking in the oven, then moving the chicken out to the grill. By cooking it in the oven first, the chicken soaks up the marinade which produces a moist, succulent chicken. Grilling the chicken afterwards gives it those lovely grill marks and a fire grilled taste.
The key to cooking a whole chicken on the grill is to butterfly, or spatchcock it, so it lays flat and cooks evenly. Be sure to have a good pair of tongs and a spatula on hand to flip your bird. If you want to make it a little easier, go ahead and cut the chicken in half. Of course, if you would rather not cook a whole chicken, you can always just make breasts or wings using the same method.
Grilled Lemon and Yogurt Chicken
Yields: 4-6 servings
1 whole medium chicken, spatchcocked
1/2 cup plain yogurt
2 cloves of garlic, crushed
1 tsp herbes de provence
1 tbsp paprika
1 tbsp ground coriander seeds
1 lemon – juiced and rind grated
1 tsp salt
2 tbsp sugar
1/2 tsp pepper
Preheat the oven to 350 degrees F. Mix all of the marinade ingredients in a bowl. Place the chicken, skin-side up in a roasting pan. Rub the marinade all over the chicken, being sure to go under the skin as well. Cover the pan with aluminum foil, sealing around the edges tightly. Bake in a preheated oven for 40 minutes.
Take the roasting pan out of the oven and carefully remove the foil. Place the chicken on the grill. Grill the chicken on medium heat for 30 minutes or until done.
Source: Adora’s Box