Lemon-Cured Chicken

• portions: 4 servings

Ingrédients

1 4-pound chicken, cut in half

4 garlic cloves, crushed

2 Tbsp. fresh oregano leaves

2 Tbsp. fresh rosemary leaves

4 tsp. kosher salt

1 Tbsp. finely grated lemon zest

½ tsp. freshly ground black pepper

10 sprigs thyme

1 lemon, halved

2 tsp. raw or light brown sugar

Instructions

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.

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°, 30–40 minutes.

Sprinkle cut sides of lemon with sugar. Grill until caramelized, about 2 minutes. Serve chicken with lemon for squeezing over. Do Ahead: Chicken can be marinated 1 day ahead. Keep chilled.