Sage-Scented Barbecued Chicken with Grilled Lemon
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
6 people
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Calories
330 kcal
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Course
Main Course
Sage-Scented Barbecued Chicken with Grilled Lemon
Description
The recipe begins by finely chopping garlic with salt and sage, then pulverizing into a paste used as the marinade base. Lemon juice, freshly ground black pepper, and olive oil are added to this paste, which is thoroughly rubbed all over the chicken, including under the loosened skin on the breasts. After marinating covered in the refrigerator for at least 4 hours, the chicken is cooked over a charcoal grill using both direct and indirect heat zones.
Grilling starts with the chicken breast side down over hot coals to crisp and slightly char the skin, followed by flipping and continuing indirect grilling until fully cooked. The chicken should register 170°F in the thickest part of the thigh, with clear juices and loose movement at the joint indicating doneness.
Serving the chicken with grilled lemon wedges complements the herbaceous and smoky notes of the bird, making it suitable for outdoor meals or gatherings. The marinade and grilling method produce a balance of tender meat and flavorful skin.
For checking doneness, observe the drumstick juices and leg movement, or use a meat thermometer for accuracy. Planning for an extended marination enhances flavor penetration, and ensuring well-preheated coals supports proper cooking.
Ingredients
- 3 cloves garlic
- 1 teaspoon salt fine sea salt
- 2 Tablespoons sage about 3 large sprigs, chopped
- 2 lemon whole
- 1/2 teaspoon black pepper freshly ground
- 2 Tablespoons olive oil
- 1 chicken patted dry (about 4 1/2 lbs, whole, organic
Instructions
- Finely chop garlic on a cutting board. Sprinkle the salt and the chopped sage on top, then finely chop again. Pulverize with the flat part of a chefs knife to make a paste.
- Transfer the garlic-sage paste to a small bowl. Juice in ONE of the lemons. Add the ground pepper and the olive oil. Mix well to combine the marinade.
- Rub the marinade all over the chicken until thoroughly coated. Loosen the skin around the neck opening and rub a little marinade directly on the breasts.
- Cover loosely with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- Preheat a charcoal grill to 450F with both direct heat over coals and indirect heat. Bring the chicken out of the fridge while the coals are heating up.
- With a sturdy pair of tongs, place the chicken, breast side down, onto the grate and grill directly over the coals. Grill for 5-6 minutes, or until the skin is crispy and slightly charred. Extinguish any flames with a spray bottle. Flip the bird and grill for an additional 5 minutes. The bird should be lightly charred all over.
- Slice the remaining lemon in half and add it to the grill, cut side down. Move the chicken off the coals, over to indirect heat. Close the lid of the grill and cook the chicken for about 15-20 minutes. The legs can indicate doneness, as per my Notes below.
- Remove the chicken and lemon from the grill and place on a serving platter. Tent loosely with foil. Allow the bird to rest for 10 minutes before carving. (This is a good time to grill your side dish)
- Squeeze the grilled lemon all over the chicken, garnish with a few more sprigs of sage and serve.
Notes
- Check doneness by ensuring drumstick juices run yellow, not pink, and that the leg wiggles freely at the joint.
- A meat thermometer should read 170°F in the thickest part of the thigh, avoiding contact with the bone.
- Marinate the chicken for at least 4 hours or overnight to develop flavor fully.
- Use both direct and indirect heat on a charcoal grill for crispy skin and even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 24g | 48% |
| Fat | 24g | 37% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 478mg | 20% |
| Potassium | 304mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 178IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 39mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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