Recipe Courtesy of Michael Symon
- Preparation Time30 mins
- Cooking Time20 mins
- In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, chile flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight.
- Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 190 degrees C.
- Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving.
If making this to go along with Lemon Potatoes, place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until that side is charred, 3 to 4 minutes. Flip and move the chicken pieces over to the direct-heat side of the grill and cook to char the skin side, 1 to 2 minutes. Place the chicken pieces on top of the potatoes, close the lid, and bake on the indirect heat side until the potatoes are tender and the chicken is cooked through, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil. Oven Method: Bake at 190 degrees C skin-side down for 10 to 15 minutes, then flip and bake until the chicken is cooked through, another 5 to 7 minutes.