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Spatchcock Lemon Pepper Wet Chicken
Recipes
Spatchcock Lemon Pepper Wet Chicken
6 servings
1 hour, 45 minutes total (Active 15 minutes)

Ingredients

  • 1 whole chicken (about 4 lb)
  • 3 tablespoons vegetable oil
  • 4 tablespoons lemon-pepper seasoning, divided
  • 2 lemons, for zest/juice
  • ¼ cup hot sauce
  • ¼ cup unsalted butter
  • 1 tablespoon garlic powder
  • ¼ teaspoon flavor enhancer seasoning
  • 2 tablespoons brown sugar

Steps

    1. Preheat grill on medium. Place chicken on cutting board breast-side down, with "tail" closest to you. Cut along each side of the backbone with electric knife (or kitchen shears). Turn chicken over and use heels of your hands to press down on both breasts, cracking and flattening the breastbone. Coat chicken with oil and 2 tablespoons lemon-pepper seasoning (wash hands).
    2. Zest 1 lemon (2 teaspoons), then juice both lemons (3 tablespoons). Combine in small saucepan on low: hot sauce, butter, garlic, lemon zest, lemon juice, flavor enhancer, brown sugar, and remaining 2 tablespoons lemon-pepper seasoning. Whisk to combine; keep warm.
    3. Place chicken on grill, cover, and cook 65–75 minutes, flipping occasionally with tongs, until grill-marked and 165°F. Remove chicken from grill and brush lightly with sauce. Let stand 10–15 minutes before carving. Cut chicken into pieces. Serve chicken with remaining sauce for dipping.

    Chef's Tip: For ease of preparation, use a whole cut-up chicken (about 4 lb), and prepare following recipe instructions.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

Amount per ⅙ recipe serving: Calories 500, Total Fat 34g, Sat Fat 11g, Trans Fat 0g, Chol 145mg, Sodium 1160mg, Total Carb 6g, Fiber 0g, Total Sugar 5g, (Incl. 4g Added Sugars), Protein 40g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 8%