Grilled Chicken

Grilled skin, crispy and charred by the flames, hiding tender and fragrant meat. The acidity of the lemon and the punch of the garlic balance the richness of the chicken.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 838
• Protein: 68 g
• Carbs: 3 g
• Fat: 53 g

Ingredients

• 1 piece Chicken thigh ( butterflied )
• 4 tbsp Extra virgin olive oil
• 2 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 piece Garlic ( minced )
• 3 piece Rosemary ( fresh sprigs )
• 1 tbsp Oregano ( dried )
• 2 pinch Fleur de sel
• 1 pinch Black pepper ground

Instructions

1. Preparing the marinade

   In a dish, mix the olive oil, lemon juice, chopped garlic, and herbs. The emulsion should be cloudy and release a powerful scent of garlic and rosemary resin.

2. Butterflying the chicken

   Open the chicken through the back and flatten it firmly with the palm of your hand. You should hear the bones crack so the poultry lies perfectly flat on the grill.

3. Searing and cooking

   Place the chicken on the hot grill. The skin should sizzle immediately. Let it brown until the skin is crispy and releases easily from the metal, then flip.

Chef's tips

• Press the chicken down onto the grill with a weight for sharp and even sear marks.
• Let the meat rest for 10 minutes under foil after cooking to allow the juices to redistribute.

Storage

Keep for up to 3 days in the fridge. Reheat gently in a pan skin-side down to restore crispiness.