Name: Lemon-Cured Chicken
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

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.