Grilled Lemon Chicken with Rosemary
Why This Recipe Works
Chicken usually requires a two-stage grilling process to prevent the high-fat skin from flaring up and causing off-flavors: low heat first to gently render fat, and high heat to finish cooking, char the meat, and crisp the skin. In this recipe, we skip the rendering step by removing the skin from a butterflied chicken. We then brine it in a sugar and salt solution, cut deep channels in the meat, and rub it with a lemon and herb mixture. The skinless bird can be placed directly over high heat to cook quickly without fear of fire. A flavorful basting sauce keeps the surface moist and tender, and charred lemon wedges boost the flavor of each portion.