For my Labor Day weekend grilling, I’m taking advantage of the local sales on whole chickens and bags of lemons.
I’ve always been a fan of lemon pepper seasoning on seafood, especially fish and shrimp and my dad loves it on his steaks, whether venison or beef. But don’t forget that it also goes really well on chicken, too. You can buy a jar of the seasoning from the store or make your own. I use this version when making my own.
Grilled Lemon Pepper Chicken
4-5 lb chicken
4 lemons, divided
1/4 cup olive oil
4-5 cloves garlic, minced
2 tablespoons lemon pepper seasoning, divided
Butterfly chicken by cutting out the backbone and the wings. Reserve the backbone and wings for stock. Place remaining chicken in a zip top bag.
Zest two of the lemons and then place the zest and juice from three lemons in a bowl. You want to have about a 1/2 cup of lemon juice. Whisk together with the olive oil, garlic and 1 tablespoon of lemon pepper seasoning. Pour the marinade over the chicken and seal the bag. Marinate in the refrigerator for at least 2 hours and up to 8 hours, occasionally turning the chicken to make sure it is fully covered.
Remove from marinade and pat dry. Sprinkle both sides with remaining tablespoon of lemon pepper seasoning.
Set up the grill for indirect cooking. Place chicken on the cool side of the grates with the legs facing the coals. Grill chicken for approximately 60 minutes or until a thermometer registers 165 degrees F. Let rest 5 minutes before carving.
For the last 15 minutes of grilling, place the final lemon, cut in half on the grill. Once you’ve plated the chicken for serving, squeeze some of the grilled lemon on each piece for a bright hit of lemon flavor.