Grilled Lemon-Coriander Chicken

A flavorful whole chicken marinated with fresh cilantro, lemon, and aromatic spices, then grilled to perfection. The herb-spice paste is tucked under the skin for maximum flavor infusion.

4 servings

2 hr 15 min

Published October 4, 2025

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Ingredients

•¾ cup loosely packed fresh cilantro sprigs
•¼ cup olive oil
•2 whole shallots
•1 clove garlic
•1 teaspoon lemon zest
•2 teaspoons lemon juice
•1 whole serrano chile
•1 teaspoon ground coriander
•1 teaspoon sugar
•¾ teaspoon salt
•1 whole chicken
•¼ teaspoon black pepper
•1 tablespoon unsalted butter
•1 set kitchen equipment

Cooking Instructions

1.
Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.
15 min
2.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure".
10 min
3.
To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.
65 min
4.
To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.
45 min

Ingredients

•¾ cup loosely packed fresh cilantro sprigs

•¼ cup olive oil

•2 whole shallots

•1 clove garlic

•1 teaspoon lemon zest

•2 teaspoons lemon juice

•1 whole serrano chile

•1 teaspoon ground coriander

•1 teaspoon sugar

•¾ teaspoon salt

•1 whole chicken

•¼ teaspoon black pepper

•1 tablespoon unsalted butter

•1 set kitchen equipment

Cooking Instructions

Purée cilantro, oil, shallots, garlic, lemon zest and juice, chile, coriander, sugar, and 1/2 teaspoon salt in a food processor until it forms a paste. Leave any fat in opening of chicken cavity and sprinkle cavity with pepper and remaining 1/4 teaspoon salt. Starting at cavity end, gently slide an index finger between skin and flesh of breast and legs to loosen skin (be careful not to tear skin). Using a small spoon, slide cilantro purée under skin over breast and drumsticks, using your finger on outside of skin to push purée out of spoon and distribute evenly. Tie legs together with kitchen string and tuck wing tips under. Brush outside of chicken all over with butter.

15 min

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see "Grilling Procedure".

10 min

To cook chicken using a charcoal grill: Lightly oil grill rack, then put chicken on rack with no coals directly underneath and cook, covered with lid, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 40 to 50 minutes. (Add more briquettes during grilling if necessary to maintain heat.) Transfer chicken to a platter and let stand 15 minutes.

65 min

To cook chicken using a gas grill: Lightly oil grill rack, then put chicken above shut-off burner. Grill, covered with lid, turning chicken 180 degrees halfway through cooking if using a 2-burner grill, until thermometer inserted into fleshy part of thigh (do not touch bone) registers 170°F, 35 to 45 minutes.

45 min