Ready to elevate your summer grilling game? This Juicy Lemon Grilled Spatchcock Chicken Recipe is a total winner — juicy, zesty, and bursting with fresh herbs. Trust me, once you try this, you’ll want to grill it all season long!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Juicy Lemon Grilled Spatchcock Chicken Recipe
- Top Tip
- How to Serve Juicy Lemon Grilled Spatchcock Chicken Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Juicy Lemon Grilled Spatchcock Chicken Recipe
Why You'll Love This Recipe
I can’t get enough of how simple but impressive this grilled chicken turns out. The spatchcock method means the bird cooks evenly and the skin crisps beautifully—plus, the lemon-garlic-herb marinade infuses every bite with bright, savory flavor.
- Even Cooking & Crispy Skin: Spatchcocking flattens the chicken so it grills perfectly every time.
- Zesty & Fresh Flavor: The marinade’s lemon, garlic, and herbs make the chicken irresistibly bright and savory.
- Great for Gatherings: Feeds 6 people—perfect for summer BBQs or family dinners.
- Simple Prep: Minimal ingredients, big impact, and you can marinade ahead for easy entertaining.
Ingredients & Why They Work
When it comes to this recipe, fresh and quality ingredients truly make a difference. Look for a fresh, plump whole chicken around 4-5 pounds—one that feels firm and smells clean. For the lemon, pick one without a thick white pith for the best bright, tangy flavor.
- Whole Chicken: Opt for a fresh 4-5 lb bird for tender, juicy meat that holds up to grilling.
- Lemon: Fresh and firm without thick pith to keep the marinade bright and zingy.
- Olive Oil: Helps carry flavors into the chicken and keeps it moist while grilling.
- Garlic Cloves: Adds savory depth and pairs perfectly with lemon and herbs.
- Dijon Mustard: Gives a gentle tanginess and helps emulsify the marinade.
- Red Wine Vinegar: Adds acidity to balance the oil and brighten flavors.
- Aleppo Pepper: Mild heat with fruity, smoky notes for subtle warmth without overpowering.
- Chopped Dill: Fresh herb with a slightly sweet, grassy taste that complements lemon beautifully.
- Oregano Leaves: Earthy, aromatic herb that adds an Italian flair and pairs well with grilled chicken.
- Kosher Salt: Key for seasoning and drawing out deep flavor during marination.
- Ground Black Pepper: Adds a sharp, spicy bite to round out the taste.
Make It Your Way
The beauty of this Juicy Lemon Grilled Spatchcock Chicken Recipe is how adaptable it is. Whether you want to amp up the herbaceous notes or dial back on the heat, there’s plenty of room to make it feel truly yours. Plus, switching up a few ingredients can give your summer BBQ a fresh new twist every time you grill.
- Variation: For a smoky twist, I like adding a teaspoon of smoked paprika to the marinade. It complements the lemon beautifully and adds a rustic depth perfect for fall cookouts.
- Herb Swap: If fresh dill or oregano aren’t in season, try rosemary and thyme instead — they’re classic companions to lemon and garlic and work wonderfully on the grill.
- Spice It Up: If you crave a little extra heat, adding crushed red pepper flakes or swapping Aleppo pepper for cayenne will give the chicken a fiery kick without overpowering the citrus-herb marinade.
- Make it citrusy: Try substituting half the lemon with lime or orange for a different bright, tangy flavor profile that still keeps your chicken juicy and succulent.
- Oven Version: Don’t have a grill? No worries! Just follow the marinade and spatchcock steps, then roast at 400 F for about 1 hour 15 minutes until the internal temp hits 165 F. The skin won’t crisp in exactly the same way, but it’s still delicious!
Step-by-Step: How I Make Juicy Lemon Grilled Spatchcock Chicken Recipe
Step 1: Whip Up That Zesty Marinade
Start by cutting your lemon into quarters, removing any seeds you spot—this prevents bitterness. Pop those lemon pieces into your food processor along with olive oil, garlic, Dijon mustard, red wine vinegar, Aleppo pepper, chopped dill, oregano leaves, kosher salt, and freshly ground black pepper. Blend it up until mostly smooth, but don’t worry if there are tiny bits of herbs here and there — those little bursts of flavor will make this chicken shine.
Step 2: Master the Spatchcock
Place your whole chicken breast-side down on a sturdy cutting board. Using heavy-duty kitchen shears, carefully cut down one side of the backbone. Repeat on the other side to remove it completely. Now flip the chicken over so the breasts face up, legs splayed outward, and press down firmly on the breastbone until you hear that satisfying crack — that’s the bird flattening out perfectly for even grilling.
Step 3: Coat and Chill
Pour your vibrant marinade all over the spatchcocked chicken, making sure to get it underneath as well—it’s the secret to juicy, flavorful meat. Cover loosely and let it marinate uncovered in the fridge for at least 2 hours, but no longer than 8 to keep the texture just right. An hour before grilling, take it out to come to room temperature and season the outside again with salt and pepper for that perfect finishing flavor.
Step 4: Heat Things Up on the Grill
Fire up your grill to medium heat, turning on only half the burners so you can use indirect heat. After cleaning the grates and giving them a light oiling, place the chicken breast-side up on the cooler side of the grill, as close to the hot side as you can without going over direct flames. This indirect heat gently cooks the chicken through without burning the skin.
Step 5: Turn, Crisp, and Rest
Close the lid and grill the chicken for about 1 hour, turning it 180 degrees every 15 minutes to ensure even cooking. When the thickest part registers 165 °F on your meat thermometer, flip the chicken skin-side down directly over the heat for 3 to 5 minutes. This quick sear crisps up that gorgeous skin to golden perfection. Finally, remove the chicken and squeeze fresh lemon juice over the top before letting it rest for 15 minutes — this rest time locks in the juices, making every bite tender and succulent.
Top Tip
Mastering the Juicy Lemon Grilled Spatchcock Chicken Recipe is all about the little details that make a big difference. These tips from my own cooking adventures will help you achieve juicy, flavorful chicken with crispy skin every time.
- Spatchcocking With Confidence: Using heavy-duty kitchen shears is a game changer. It makes removing the spine easier and safer than a knife. Don’t rush this step—it ensures your chicken cooks evenly and crispily.
- Marinate Just Right: Marinating between 2 to 8 hours is crucial. I’ve learned that going beyond 8 hours can start to change the texture of the chicken. And remember to let the chicken come up to room temperature before grilling for even cooking.
- Temperature is Everything: A reliable meat thermometer is your best friend here. Grilling until the thickest part hits 165°F ensures juicy meat without overcooking—trust me, this step keeps the chicken tender every time.
- Don’t Skip the Rest: It’s tempting to dive right in after grilling, but letting the chicken rest for 15 minutes seals in those delicious juices that make this recipe so special.
How to Serve Juicy Lemon Grilled Spatchcock Chicken Recipe
Garnishes
Brighten your juicy lemon grilled chicken with fresh sprigs of dill or oregano to echo the marinade’s herbal notes. A few wedges of lemon on the side don’t just make a pretty plate—they let guests squeeze extra citrusy goodness right before eating. For a little texture, sprinkle flaky sea salt or a pinch of Aleppo pepper over the chicken after resting.
Side Dishes
This grilled chicken pairs beautifully with light, fresh sides. Think grilled asparagus or zucchini tossed in olive oil and garlic, a crisp Greek salad with cucumbers and feta, or fluffy herbed couscous. For heartier fare, creamy mashed potatoes or roasted baby potatoes seasoned with rosemary and lemon zest complement the savory tang of the chicken perfectly.
Make Ahead and Storage
Storing Leftovers
Once your delicious grilled chicken has cooled, store any leftovers in an airtight container in the refrigerator. It will stay good for up to 3 days. Keeping the chicken covered well preserves its tenderness and prevents the skin from drying out too much.
Freezing
If you want to save some for later than a few days, freezing is a great option. Remove the chicken meat from the bones, wrap it tightly in plastic wrap or foil, then place it in a freezer-safe container or bag. Frozen chicken can last up to 3 months. Label it so you remember just how good it’ll be when thawed.
Reheating
To reheat, gently warm the chicken in a 325°F oven for about 15-20 minutes, covering it loosely with foil to keep moisture in. This helps maintain juiciness without drying out the meat. Avoid microwaving if possible, as it can make the chicken rubbery and the skin soggy.
Frequently Asked Questions:
While a very sharp knife can work, heavy-duty kitchen shears make removing the spine much easier and safer, especially if you’re new to spatchcocking. They help you cut close to the bone without losing meat.
Marinating for at least 2 hours is essential to infuse flavor, and up to 8 hours enhances it further without affecting texture. Marinating overnight isn't recommended as it may start to change the chicken’s texture.
Absolutely! If you don’t have a grill, bake the spatchcock chicken in a preheated oven at 400°F for about 1 hour and 15 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
Resting the chicken for 15 minutes after grilling allows the juices to redistribute, keeping the meat moist and tender when you slice into it. This step also helps the skin stay crispier.
Final Thoughts
This Juicy Lemon Grilled Spatchcock Chicken Recipe has become one of my favorite go-to dishes for summer gatherings and cozy dinners alike. The combination of zesty lemon, fragrant herbs, and perfectly crisped skin delivers a flavor and texture that’s truly special. With a little practice and these tips in hand, you’ll wow your family and friends with effortlessly delicious grilled chicken every time. So fire up your grill and enjoy the magic of this simple, satisfying recipe!
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Juicy Lemon Grilled Spatchcock Chicken Recipe
- Prep Time: 15 minutes
- Marinating Time: 2 hours
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Description
This Juicy Spatchcocked Grilled Lemon Chicken recipe features a whole chicken marinated in a zesty lemon, garlic, and herb mixture, then grilled to perfection. The spatchcock technique ensures even cooking and maximum crispiness, resulting in tender, flavorful chicken with crispy skin. Perfect for a summer cookout or an impressive dinner.
Ingredients
Chicken
- 1 whole chicken, 4-5 lb, giblets/neck removed
Marinade
- 1 whole lemon
- ½ cup olive oil
- 4 garlic cloves
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 teaspoon Aleppo pepper
- ¼ cup chopped dill
- ¼ cup oregano leaves
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
Instructions
- Make the marinade. Using a sharp knife, cut the lemon into quarters and remove any visible seeds. Add the lemon quarters to a food processor with olive oil, garlic, Dijon mustard, red wine vinegar, Aleppo pepper, chopped dill, oregano leaves, kosher salt, and ground black pepper. Blend until mostly smooth without large chunks.
- Spatchcock the chicken. Remove the chicken from packaging, discard any giblets and neck. Pat dry with paper towels. Place the chicken breast-side down on a cutting board and cut along one side of the spine using kitchen shears. Repeat on the other side to remove the spine. Flip chicken so breasts face upward and legs outward, then press down on the breastbone until you hear a crack and the chicken lies flat. Transfer to a large baking dish.
- Marinate the chicken. Pour the marinade evenly over the chicken, spreading it with your hands including underneath. Cover and refrigerate uncovered for at least 2 hours, up to 8 hours. Remove from fridge 1 hour before grilling to come to room temperature. Season outside with additional salt and pepper.
- Prep and preheat the grill. Preheat grill to medium heat using half the burners. Clean grates and lightly grease them. Remove chicken from marinade and shake off excess. Place chicken breast-side up on unlit side of grill, close to the heat but not directly over it.
- Grill the chicken. Close lid and grill for 1 hour, turning 180 degrees every 15 minutes until the thickest part reaches 165 F. Flip chicken skin-side down over direct heat for 3-5 minutes to crisp skin. Remove from grill and squeeze fresh lemon juice over the top. Let rest for 15 minutes before slicing.
Notes
- Use a meat thermometer to ensure the chicken is perfectly cooked and safe to eat.
- Marinating overnight enhances flavor but do not exceed 8 hours to avoid texture issues.
- If you don’t have a grill, this recipe can be adapted for oven baking at 400 F for about 1 hour 15 minutes.
- Use kitchen shears instead of a knife for easier spatchcocking.
- Resting the chicken before slicing keeps it juicy.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg





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