GOLDEN VALLEY, Minn. — Each of Minnesota's seasons is filled with its own flavors, and summer is all about fresh and zesty.
Lunds & Byerlys executive chef Anthony Leonhardi visited KARE 11 Saturday to whip up a batch of his Lemon Oregano Grilled Spatchcock Chicken. The chicken draws flavor from a marinade that brings together avocado oil, Dijon mustard, oregano, lemons and garlic.
Here's the recipe.
Lemon-Oregano Grilled Spatchcock Chicken
Serves 4
Prep Time 10 minutes
Cook Time 45-55 minutes.
Spatchcock Chicken
1 each - Whole Chicken Spatchcocked
For the marinade
- 2 Tablespoons Avocado Oil
- 1 Tsp Dijon Mustard
- 2 Sprigs Oregano freshly chopped.
- 1 Lemon zested and juiced.
- 1 clove garlic chopped.
- Sea salt and freshly cracked pepper to taste
Directions
- Place chicken on a cutting board breast side down.
- Cut along the spine on both sides to remove the backbone.
- Flip the chicken breast side up. Using your hands press along the breastbone, you should hear a rack. The goal is to get the chicken as flat as possible.
- Whisk together your marinade by combining avocado oil, mustard, oregano, lemon zest and juice, garlic salt and pepper.
- Rub the marinade on the chicken, getting into and under skin. You are looking for even coverage over the entire bird.
- Heat the grill on medium-high heat (350-400 degrees)
- Place chicken skin side down on grill grates until lightly crispy and charred, about 5 minutes.
- Reduce heat on your grill to a medium-low (300-325)
- Flip the chicken over and move to either an indirect heat area of the grill or a cold spot on your grill. Continue cooking the chicken until the internal temperature of the chicken is 165F. This should be approximately 45-55 minutes.
- Transfer the chicken to a cutting board and let it rest for 10 minutes, carve, and serve family style.
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