Grilled Chicken
60 min
total
4
people
883
calories per serving
Ingredients
4 people
- 1 pcChicken thigh (butterflied)
- 4 tbspExtra virgin olive oil
- 2 pcCitrus limon (L.) Burm. f. (juiced)
- 3 pcGarlic (minced)
- 3 pcRosemary (fresh sprigs)
- 1 tbspOregano (dried)
- 2 pinchFleur de sel
- 1 pinchBlack pepper ground
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep for up to 3 days in the fridge. Reheat gently in a pan skin-side down to restore crispiness.
4.5
4 reviews
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