Spicy Grilled Chicken with Lemon and Parsley

Warmer temperatures, end-of-school buzz, and longer evenings mean one thing—summer grilling is back. Kick things off strong with Spicy Grilled Chicken with Lemon and Parsley, a bold and zesty recipe built for backyard gatherings. This dish perfectly blends heat and brightness, pairing a smoky char with a tangy herb finish.

The marinade combines crushed red pepper, garlic, and paprika for depth, while fresh lemon juice and chopped parsley provide a refreshing contrast. Grilled to juicy perfection, the chicken balances crisp edges with a tender center—perfect for feeding a hungry crowd or keeping things simple on a weeknight.

There is no need to fuss with extra steps or specialty tools. This is straightforward, high-impact grilling made for summer. Whether paired with a chilled side salad, roasted vegetables, or just eaten straight off the grill, it's a dish that holds its own. The key is letting the fire do the work and giving the flavors time to soak in before it hits the heat.

Fire it up on your TrueFlame grill and make the most of long days and good company. Spicy Grilled Chicken with Lemon and Parsley isn’t just a recipe—it’s the start of a season filled with flavor, fresh air, and time well spent outside.

Serves 8

Spicy Grilled Chicken with Lemon and Parsley Ingredients

• ¼ cup hot smoked Spanish paprika
• ¼ cup kosher salt
• ¼ cup coarsely ground black pepper
• 1½ tablespoons cayenne pepper
• 2 3½–4-pound chickens, preferably organic, backbones removed
• 1 loaf country-style bread, sliced lengthwise 1 inch thick
• ¼ cup extra-virgin olive oil
• 4 lemons, halved
• ½ cup parsley leaves with tender stems

Spicy Grilled Chicken with Lemon and Parsley Directions

1. Prepare the grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of the grill; for a gas grill, leave one or two burners off). Combine paprika, salt, black pepper, and cayenne in a small bowl.
2. Working one at a time, place chickens on a work surface, skin side up. Using your palms, press firmly on the breastbone to flatten the breast. Season the chickens all over with the paprika mixture, patting to ensure it adheres.
3. Grill the chickens, skin side up, over direct heat, rotating occasionally and moving to the cooler side of the grill as needed to control flare-ups, until browned, 5–8 minutes. Turn skin side down and grill, rotating occasionally, until browned, 8–10 minutes. Turn chickens skin side up and move to indirect heat. Grill, rotating occasionally, until an instant-read thermometer inserted into the thickest part of the thighs registers 165°, 50–60 minutes. Transfer the meat to cutting boards and let it rest for 5 minutes.
4. Meanwhile, drizzle both sides of the bread with ¼ cup of oil in total and grill over direct heat until toasted and lightly charred about 4 minutes. Transfer to a platter.
5. Grill lemons, cut side down, over direct heat until lightly charred and juices start to caramelize, about 4 minutes.
6. Place the chickens on top of the bread and scatter the parsley over. Squeeze 2 or 3 lemon halves over; serve with remaining lemons.

Do Ahead: Chickens can be grilled 2 hours ahead; hold at room temperature. Grill over high heat to reheat for about 4 minutes, then finish as directed above.

Taken from bonappetit.com