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1
In a small bowl, combine the lemon zest, juice, mustard, rosemary, red pepper, garlic, and a pinch of salt.
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2
Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it slightly.
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3
Slather this mixture generously all over the chickens and let them hang out for up to 2 hours at room temperature or overnight in the fridge.
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4
(If any of the mustard mixture is left over, save it for reslathering while the chicken is cooking.)
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5
Preheat the grill to medium (you want the chicken to cook on the grill as long as possible without burning to develop lovely crispy, tasty, tangy skin).
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6
Place the chicken on the grill skin side down and cook for 5 to 6 minutes.
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7
If the chicken flares up, move it to a cooler part of the grill; you dont want sooty film on the chicken (it wont taste good).
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8
Once the chicken has started to brown and crisp, its a good idea to close the grill to allow the heat to cook the chicken from all directions.
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9
You want to cook the chicken skin side down for a total of 10 to 12 minutes, then turn it over and cook it for another 10 to 12 minutes.
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10
If youre using a grill pan, you can transfer the chicken to a 375F.
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11
oven when its ready to flip so it can finish cooking.
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12
If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side.
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13
The chicken is done when an instant-read thermometer registers 165F.
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14
When the chicken is nearly done, place the lemon halves on the grill cut side down and leave them alone until brown and caramelized, 5 to 6 minutes.
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15
(These will smell great while theyre grilling!)
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16
Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.
