Butterflied Chicken with Thyme, Lemon and Garlic

1. 1

   Whisk together the oil, 2 tablespoons of the garlic, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish.

2. 2

   Add the chicken and turn to coat in the oil.

3. 3

   Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.

4. 4

   Preheat the grill to medium.

5. 5

   Remove the chicken from the marinade and season both sides with salt and pepper.

6. 6

   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.

7. 7

   Turn the chicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer.

8. 8

   Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting.

9. 9

   Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.

* Per serving · 4 servings · Values may vary.

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