Grilled Lemon Chicken

1. 1

   Heat a grill, ideally charcoal, to medium (about 400u00b0). Meanwhile, bring broth, 1/2 tsp. chile flakes, and the chicken to a simmer in a 5- to 6-qt. covered pot. Reduce heat and simmer until chicken is barely cooked through at bone, 12 to 15 minutes.

2. 2

   Transfer chicken to a bowl (save broth for other uses). Let stand a few minutes, then drain juices. Coat chicken with oil, remaining 1 tsp. chile flakes, and the salt. Coat lemons on cut sides with the oil in bowl.

3. 3

   Grill lemons on cut sides until softened and grill chicken, turning once, until browned, with grill covered, 5 to 10 minutes total; if chicken flares up, move to another spot. Transfer to a platter. Garnish chicken with thyme.

4. 4

   Make ahead: Up to 1 day through step 2, covered and chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.