Grilled Chicken with Lemons & Dijon

1. 1

   In a small bowl, combine the lemon zest, juice, mustard, rosemary, red pepper, garlic, and a pinch of salt.

2. 2

   Add 1 to 2 tablespoons of olive oil to the mustard mixture to loosen it slightly.

3. 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.

4. 4

   (If any of the mustard mixture is left over, save it for reslathering while the chicken is cooking.)

5. 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).

6. 6

   Place the chicken on the grill skin side down and cook for 5 to 6 minutes.

7. 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).

8. 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.

9. 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.

10. 10

    If youre using a grill pan, you can transfer the chicken to a 375F.

11. 11

    oven when its ready to flip so it can finish cooking.

12. 12

    If there is leftover mustard mixture, use it to paint the skin of the chicken on the second side.

13. 13

    The chicken is done when an instant-read thermometer registers 165F.

14. 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.

15. 15

    (These will smell great while theyre grilling!)

16. 16

    Remove the chicken from the heat and serve with the grilled lemon for extra lemony goodness.

* Per serving · 4 servings · Values may vary.