Rosemary & Charred Lemon Chicken

This crowd-pleaser by Merci chef-owner Michael Zentner includes a bright and herbaceous marinade for the chicken that’s grilled to a smoky, caramelized finish with charred lemons

(Serves 3-4)

• 2 Tbs. roughly chopped fresh rosemary leaves 
• 1 Tbs. chopped garlic 
• Zest of 1 lemon
• 2 lemons, cut in half and reserved 
• 1 tsp. chili flakes
• 1 tsp. smoked paprika, Aleppo pepper, or mild chili powder 
• 1 Tbs. Dijon mustard
• 1 tsp. Diamond Crystal kosher salt
• Several grinds black pepper
• 3 Tbs. red wine vinegar
• 6 Tbs. extra-virgin olive oil
• 1 whole 3 ½ - 4 lb. chicken, cut into 8 pieces (breasts, thighs, legs, and wings)
• Sea salt and freshly ground black pepper to finish
• Rosemary sprigs to garnish

Twenty-four hours in advance of grilling, make the marinade. Combine the rosemary and garlic and lightly chop until all is even. Combine the rosemary/garlic mixture, lemon zest, chili flakes, paprika, mustard, salt, pepper, vinegar, and olive oil in a medium mixing bowl. Stir, cover lightly with plastic wrap, and refrigerate for 24 hours before grilling the chicken. This can be made up to three days in advance.

The day before grilling, stir the marinade, pour one third over the chicken, and massage it into the chicken. Cover and refrigerate for up to 24 hours.

To grill, allow the chicken to come to room temperature for at least 30 minutes. 

Heat a grill to hot. Once hot, clean the grill grates with a grill pad or block. (The chicken will stick to a dirty grill.) Oil the grates, preferably with beef tallow or avocado oil. Lightly toss the chicken, then place it on the grill skin-side down and close the lid. Keep a close eye on things throughout the grilling process. If the fire seems too hot, keep the grill open until the flames die down a bit.

After five to eight minutes, flip the chicken and brush with the marinade. Continue grilling, flipping the chicken every three to five minutes or so and brushing with the marinade each time. 

Brush the reserved lemons with the marinade, place them cut side down on the hottest section of the grill. Grill them until caramelized, about four to five minutes, and remove.

The chicken should take 35 to 45 minutes to cook. After the chicken has been flipped and basted four to five times, you will see a dark caramelized color. Move the wings and drumsticks to a cooler spot on the grill. Check the thighs and breasts with an instant read thermometer and remove them when the temperature reaches 165 degrees in the thickest part.

Arrange the chicken on a serving platter and squeeze the charred lemons on top. Brush with any remaining marinade, sprinkle with sea salt and fresh pepper, and serve.

Chef’s Notes: “For the first few minutes, stay close by to make sure the flames don’t get too high. The marinade and the chicken skin can get a little crazy. You should have enough marinade to brush the chicken every time you flip it. The flipping and constant basting are the keys to making the chicken super flavorful.”