Butterflied Chicken With Thyme, Lemon And Garlic

Name: Butterflied Chicken With Thyme, Lemon And Garlic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup canola oil; 2 tablespoons finely chopped fresh garlic, with salt made into a paste; 1 teaspoon finely chopped fresh garlic, with salt made into a paste; 2 tablespoons finely chopped fresh thyme leaves; 1 teaspoon finely chopped fresh thyme leave; 2 tablespoons grated lemon zest; 1 tablespoon chopped onion; 1 pinch crushed red pepper flakes; 1 (3 lb) whole chickens, butterflied; salt; fresh ground black pepper

Servings: persons

1/2 cup canola oil
2 tablespoons finely chopped fresh garlic, with salt made into a paste
1 teaspoon finely chopped fresh garlic, with salt made into a paste
2 tablespoons finely chopped fresh thyme leaves
1 teaspoon finely chopped fresh thyme leave
2 tablespoons grated lemon zest
1 tablespoon chopped onion
1 pinch crushed red pepper flakes
1 (3 lb) whole chickens, butterflied
salt
fresh ground black pepper

1
Whisk together oil, 2 tablespoons of the garli, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinade in the refrigerator for at least 2 hours and up to 8 hours.
2
Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn thechicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.
3
Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup canola oil, 2 tablespoons finely chopped fresh garlic, with salt made into a paste, 1 teaspoon finely chopped fresh garlic, with salt made into a paste, 2 tablespoons finely chopped fresh thyme leaves, and more.

Yes, Butterflied Chicken With Thyme, Lemon And Garlic falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!