GRILLED LEMON-PEPPER CHICKEN
If you want to go with the same flavors and basic method but prefer chicken pieces, go forth! Use skin-on, bone-in breasts and legs-total cooking time will be shorter.
Provided by Bryan Furman
Categories Bon Appétit Dinner Grill Grill/Barbecue Summer Chicken Lemon Lemon Juice Kid-Friendly Wheat/Gluten-Free Small Plates
Yield 8 servings
Number Of Ingredients 7
Steps:
- Sprinkle chicken all over with salt and 1 1/2 tsp. pepper. Let sit at room temperature 1 hour.
- Meanwhile, prepare a grill for medium heat and brush grate with oil. Thinly slice lemon half into rounds. Heat butter and honey in a small saucepan until butter is melted and foaming, then remove from heat and add lemon slices.
- Grill chicken, skin side down, until skin is lightly charred and releases from grate without tearing, about 6 minutes. Turn chicken over and lightly brush with lemon butter. Cover grill and continue grilling chicken, brushing with lemon butter every 5 minutes or so, until an instant-read thermometer inserted into the thickest part of breast registers 150°F, 25-28 minutes.
- Just before chicken is ready, cut remaining lemon into quarters and grill, cut side down, until charred and softened, 6-8 minutes. Transfer chicken and lemons to a cutting board; let rest 10 minutes before carving chicken into pieces.
- To serve, squeeze grilled lemons over chicken and sprinkle with remaining 1/2 tsp. pepper.
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