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Labor Day BBQ – Lemon Grilled Whole Chicken Recipe

Entry #2774, August 22, 2013


Labor Day is almost here and most of you may be wondering what you will grill as the last official summer holiday takes way. For many of you the thought of bbq main dish recipes and side dishes can be a challenge to think of. Well Stagetecture has plenty of summer recipes in the archives! Today, try this lemon grilled whole chicken recipe and let me know what you think!

Labor Day BBQ – Lemon Grilled Whole Chicken 

grilled chicken and lime recipe

Grilled chicken and lime recipe

Image and Recipe via Delish


1 tablespoon(s) grated lemon zest
1/3 cup(s) freshly squeezed lemon juice (from 2 lemons)
1/4 cup(s) finely chopped fresh oregano (or 1 tablespoon dried)
2 tablespoon(s) olive oil, plus more for grates
Coarse salt and ground pepper
4 (1 1/2 pounds each) chicken halves or 2 whole chickens, split
4 lemons, halved crosswise
Oregano sprigs (optional)

grilled chicken sandwich recipe

Grilled chicken sandwich recipe

Image via: Table Feast


1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2 teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room temperature 30 minutes, turning bags occasionally.

2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10 to 15 minutes (an instant-read thermometer should register 175 degrees.when inserted into thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts of grill or turn grill to low heat.

3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

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