Citrus Herb Grilled Chicken
Serves: 4
Total: 85M
Prep: 10M
Cook: 75M
5.0
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Recipe Preparation
- 3.5 lb spatchcocked Whole Chicken
- 3 Tbsp. Olive Oil
- juice from 1/2 Lemon
- juice from 1/2 Lime
- juice from 1/2 Orange (optional)
- 1/2 Tbsp. Cumin
- 1 Tbsp. Oregano
- 1 tsp. Salt
- 1/2 tsp. Chili Powder
- 1/2 tsp. Paprika
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/2 tsp. Black Pepper
Step Description
1
In a large bowl, combine the olive oil, lemon lime and orange juice and spices. Coat a chicken on all sides. Place the chicken in the fridge and allow it to marinate for at least 2 hours.
2
Set your grill to medium-high heat. Place the chicken skin side down and grill for 45 seconds-1 minute.
3
Turn the chicken 45 degrees and grill for an additional 30-45 seconds. Turn the chicken once more and grill for an additional minute or so, or until the skin of the chicken is nicely browned.
4
Flip the chicken over. Move the chicken over to one side of the grill and shut those burners off.
5
Keep the burners on high on the opposite side of the grill in order to set up a direct and indirect heating zone.
6
Set your ThermoPro TP17 Leave-In Meat Thermometer to 165 degrees Fahrenheit, or the poultry setting, and place the thermometer probe in the thickest part of the breast. If you are using a thermometer with two probes, you can set one probe into the breast and one probe into the thickest part of the thigh.
7
Set your ThermoPro meat thermometer to 145 degrees Fahrenheit and place the probe through the side of the thickest pork chop so the tip of the probe is in the center of the pork chop.
8
Cover the grill and grill until the internal temperature reaches at least 165 degrees. Serve the chicken along with slices of lemon and lime.
Step Video
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