Applying the rub to the chicken ahead of time infuses it with flavor.
Recipe information
Yield
Makes 4 servings
Ingredients
1 4-pound chicken, cut in half
4 garlic cloves, crushed
2 tablespoons fresh oregano leaves
2 tablespoons fresh rosemary leaves
4 teaspoons kosher salt
1 tablespoon finely grated lemon zest
1/2 teaspoon freshly ground black pepper
10 sprigs thyme
1 lemon, halved
2 teaspoons raw or light brown sugar
Preparation
Step 1
Rub chicken with garlic, oregano, rosemary, salt, lemon zest, and pepper. Place in a resealable plastic bag. Add thyme, seal bag, and chill at least 12 hours.
Step 2
Prepare grill for medium heat. Remove chicken from bag and grill, turning occasionally, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 30-40 minutes.
