This post is a Cookbook Club exclusive. Every month, we share recipe variations inspired by or following a certain blueprint. This dish is one of three inspired by the Gai Yang blueprint, alongside these jerk chicken and chile and citrus-marinated variations. Join the club to test these recipes alongside fellow Frienjis and provide direct feedback for my next cookbook!

Simple flavors with a reliable method. It's hard to go wrong with this garlic and herb-grilled whole chicken.

Every summer, there comes a point when I stop reaching for spice rubs and complicated marinades and start craving simpler flavors. This is the chicken I make when that happens. A huge handful of fresh herbs, plenty of garlic, lemon zest and juice, and good olive oil are enough to transform a chicken into something that tastes unmistakably of the season.

The exact mix of herbs isn't particularly important. Parsley, sage, rosemary, and thyme are a classic combination, but this recipe works just as well with whatever looks best in the garden or at the market. One ingredient that might seem out of place is the scallions. I add them because I've found that scallions have a knack for making other herbs and alliums taste more like themselves. They boost the overall savoriness and aromatic quality of the marinade without announcing their own presence too loudly.

As with my gai yang recipe blueprint where we introduced this chicken grilling technique, the real secret is the cooking method. Splitting the chicken in half and grilling it first over indirect heat and then directly over the coals produces juicy breast meat, fully cooked legs, and crisp, lightly charred skin every time. The lemony, herby marinade just gives that technique a fresh summer accent.

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Recipe: Garlic and Herb-Grilled Chicken

Every recipe I publish here is personally tested, tasted, and approved.

What I love about this recipe:

Packed with fresh herbs, garlic, and lemon.

Produces juicy meat and crisp, lightly charred skin every time.

Turns a simple grilled chicken into a complete meal.

The chicken grilling technique delivers consistently juicy and flavorful meat.

Yield: 4 to 6 servingsActive Time: 30 minutesTotal Time: 1 hour 30 minutes plus marinatingNotes: For best flavor, marinate at least 4 hours and up to overnight.

Ingredients

1 whole chicken, 4 to 5 pounds (1.8 to 2.3kg)

A big handful of mixed herbs, such as parsley, sage, rosemary, and thyme with stems removed (reserve for the jus)

4 medium cloves garlic, trimmed

2 scallions, trimmed

Small pinch of MSG (optional)

The zest and juice of 1 lemon

3 tablespoons (45ml) extra-virgin olive oil

Kosher salt and freshly ground black pepper

Greens and croutons for serving (optional)

Method

Remove the backbone from the chicken with poultry shears. Flip it over, press firmly to flatten it, then split it in half through the center of the breastbone. Thread two bamboo or metal skewers through each half, starting by threading them through the breast and toward the leg to hold the chicken flat.

Combine the herbs, garlic, scallion, MSG (optional), lemon zest and juice, and olive oil in a container just large enough to fit the head of an immersion blender. Season generously with salt and pepper. Blend until no large pieces of herbs remain. (Alternatively, use a food processor.) Rub the marinade all over the chicken and refrigerate for a minimum of 30 minutes and up to overnight.

Prepare your two-zone fire. If using a charcoal grill, light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, if using a gas grill, set half of the burners to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate before you start cooking.

Place the chicken skin-side up on the cooler side of the grill with the legs pointed toward the hotter side. Cover and cook until the thickest part of the breast reaches about 140°F (60°C), 35 to 50 minutes.

Flip the chicken skin-side down over the hotter side of the grill, keeping the breasts slightly farther from the hottest area than the legs. Cook until the skin is crisp and lightly charred, the breast reaches 145 to 150°F (63 to 66°C), and the legs reach at least 170°F (77°C), about 3 to 8 minutes longer.

Transfer to a cutting board and let rest for 5 minutes. Remove the skewers, carve, and serve with an extra drizzle of olive oil and a squeeze of lemon juice. Serve this chicken over a bed of greens (arugula or frisée work well) with roughly torn croutons to soak up the extra juices as dressing.

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