Pollo a la parrilla con limón y pimienta

Ingredientes

• Compound Butter
• 1/2 cup Land O Lakes® Butter softened
• 1 tablespoon chopped fresh parsley
• 1 tablespoon finely chopped shallot
• 1 1/2 teaspoons finely grated lemon zest
• 1 1/2 teaspoons chopped fresh thyme leaves
• 1/2 teaspoon pepper
• Chicken
• 2 lemons, sliced 1/2 inch, ends discarded
• 1 large onion, sliced 1/2 inch
• 6 to 8 (2 1/2 to 3 1/2 pounds) bone-in skin-on chicken thighs
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• Fresh thyme leaves, if desired for garnish

Preparación

1. 1

   Combine all compound butter ingredients in small bowl; mix well. Set aside.

2. 2

   Heat gas grill to 375-450°F (medium-high) or charcoal grill until coals are ash white.

3. 3

   Place lemons and onion into disposable foil pan.

4. 4

   Loosen skin from chicken thighs; insert about 1 tablespoon compound butter under skin of each piece using all of butter. Season both sides of chicken with salt and 1 teaspoon pepper. Place chicken on top of lemons and onion, being careful not to overlap chicken pieces.

5. 5

   Place foil pan on hot grill grate; close grill. Grill 20 minutes. Turn and baste chicken with pan juices; grill 20 minutes longer or until chicken skin is brown and crisp and internal temperature of chicken reaches at least 165°F at thickest part of thigh. Transfer chicken to serving tray to rest 10 minutes.

6. 6

   Scatter grilled lemon slices around chicken. Transfer pan juices and grilled onion to blender; puree until smooth. Serve sauce with chicken. Garnish with thyme leaves, if desired.