This mouthwatering barbecued flattened lemon chicken is a crowd pleaser for certain. You can marinate the chicken in the lemony marinade a day before cooking. It’s an easy entertaining menu.

Combine the following ingredients into a small bowl:

  • 1 cup good olive oil. (I used Napa Valley Olive Oil and it’s delicious for this recipe)
  • Grate lemon zest from 3 lemons
  • 1 cup freshly squeezed lemon juice. (it takes about 5 large lemons to get a cup)
  • 3 Tbsp. Engage Organics Garlicsaltless
  • 1 Tbsp. Engage Organics Tuscany Mix
  • 2 Tbsp.. Engage Organics Lemon Pepper
  • 1 Tbsp. fresh rosemary leaves

I bought 2 whole organic chickens and cut them in half. I pressed down on the chicken halves until I heard the bones crunch. This flattens the chicken so there is more surface to brown until crispy.

Place chicken halves in a large baking dish and cover with marinade. There is plenty of marinade to completely cover the chicken. Cover with plastic wrap and put in refrigerator at least 4 hours or overnight. Make certain to turn the chicken while it is marinating.

When ready to grill, prepare either a hot charcoal fire on one side of the grill or turn a gas grill on low heat. Place the chicken (skin side up) on the opposite side of the heat, and not directly over the coals. Flatten with clay bricks wrapped in foil. (You can also use a heavy pan from your kitchen to weigh the chicken down) Cook until the underside of the chicken is golden brown. (12-15 minutes) Turn the chicken to the skin side down, weigh again with the brick and cook for another 12-15 minutes until it registers 165 degrees. Place the lemon halves on the cool side of the grill, cut side down during the last 10 minutes of the chicken cooking time. Remove the chicken to a plate and cover with aluminum foil and allow to rest about 5 minutes. At this point you can cut into quarters and serve with lemon halves.

This is a recipe that calls to you for repeats. Enjoy  the crispy goodness of your masterpiece.