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Butterflied chicken grilled with lemon resulting in a deliciously juicy meal.

Butterflied Chicken with Chargrilled Lemon

A simple, juicy roast chicken with smoky, charred lemons, perfect for weekday or weekend dining.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 day
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Brine
  • 3/4 cup sea salt flakes Flaky salt dissolves quickly in warm water; kosher salt is an easy substitute using a slightly higher volume.
  • 3/4 cup caster sugar Helps balance the brine; brown sugar adds a warmer caramel note if preferred.
  • 1 tsp coriander seeds, toasted Toast briefly to bloom the oils and deepen aroma.
  • 1 tsp cumin seeds, toasted Toast briefly to bloom the oils and deepen aroma.
  • 1 tsp black peppercorns, toasted Toast briefly to bloom the oils and deepen aroma.
  • 1 L water Used for brining.
  • 2 L iced water Used for cooling the brine.
  • 1 small bunch thyme
  • 1 bunch flat-leaf parsley, leaves picked Freshness is key to maintain vibrant flavors.
  • 1 bunch coriander, leaves picked Freshness is key to maintain vibrant flavors.
  • 1 bunch mint, leaves picked Freshness is key to maintain vibrant flavors.
  • 6 cloves garlic, bruised
For the Chicken
  • 1.8 kg whole chicken Choose a fresh, well-raised bird for the best texture and flavor.
  • 3 lemons, halved extra virgin olive oil, to brush Brush on chicken and lemons for grilling.
For the Tahini Sauce
  • 2 tbs tahini Good-quality tahini produces a silkier sauce.
  • 100 ml extra virgin olive oil Add to tahini sauce.
  • 50 g baby spinach leaves Blanch for the tahini sauce.

Method
 

Preparation
  1. Butterfly the chicken by cutting down either side of the backbone to remove, then flatten the chicken.
  2. For the brine, bring 1L water to a boil, add salt and sugar, stir until dissolved, then remove from heat and add 2L iced water to cool.
  3. Add remaining brine ingredients and chicken to the cooled brine, cover, and refrigerate overnight.
  4. The next day, remove chicken from brine, discard brine, and pat dry.
  5. Return the chicken to the fridge uncovered for at least 1 hour.
Cooking
  1. Preheat a barbecue or chargrill pan to medium-high heat.
  2. Brush chicken and lemons with oil, then cook chicken skin-side down for 2 minutes, adding lemons cut-side down for another 2–3 minutes.
  3. Reduce heat to medium-low, turn chicken and lemons, close lid, and cook for 35-40 minutes until cooked through.
  4. Let chicken rest for 10 minutes.
  5. For tahini sauce, blanch herbs and spinach, refresh in iced water, and drain.
  6. Blend herbs and spinach with tahini, olive oil, and water until smooth.
  7. Cut chicken into pieces, serve with lemons, tahini sauce, and garnish with herbs.

Notes

Brining ensures juicy meat; serve with a green tahini sauce for a rustic and beautiful presentation.