Makes 6 to 8 servings
2 whole chickens (about 3 pounds each), spatchcocked (see instructions below)
Freshly ground black pepper
2 lemons, juiced; peels reserved and thickly sliced
1 bunch fresh thyme
5”“6 large cloves garlic, thickly sliced
¼ cup extra-virgin olive oil
1. Season both sides of chickens with salt and pepper. In a large bowl, combine remaining ingredients and chickens, and toss to coat. Transfer chickens to a rimmed baking sheet and pour marinade on top. Cover with plastic wrap, refrigerate, and marinate overnight.
2. Heat grill to medium-high. Place chickens skin side up on grill and cook until meat starts to brown, 10 to 15 minutes, then flip and cook 10 to 15 minutes more. Reduce temperature of grill to medium. Flip chickens again and cook for 10 to 15 minutes, then flip a final time and cook for about 10 minutes more, or until skin is golden brown, juices run clear, and a meat thermometer inserted into thickest part of each bird registers 150°F. Transfer to a platter, cover loosely with foil, and allow to rest 15 minutes before serving.
To spatchcock a chicken, place the bird breast side down on a work surface. Using a sharp knife or poultry shears, make vertical cuts on either side of the spine, then remove the bone (1). Next, flip the chicken over, cut off the wing tips, and press firmly on the breastbone to flatten for grilling (2).