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+ servings
Two chukar on a grill

Simple Grilled Chukar with Lemon, Savory & Thyme

This simple grilled chukar recipe will have your mouth watering and your guests asking for more.
5 from 1 vote
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 2 whole chukar or grouse plucked with skin on and brined
  • Juice and zest of one lemon
  • ¼ cup olive oil
  • 4 cloves garlic chopped
  • 3 tbsp fresh thyme chopped
  • 1-2 tbsp summer savory chopped
  • salt and pepper to taste

Instructions
 

  • Mix lemon zest, olive oil, salt, pepper, and roughly-chopped herbs in a Ziploc bag or non-reactive dish. Add to the mixture two spatchcocked chukar. Allow the birds to marinate at least 30 minutes, preferably overnight.
  • Just prior to cooking, add the lemon juice.
  • On a cleaned, oiled and very hot grill (above 500 degrees) place your birds bony-side down and cover for 5 minutes. We’re shooting for a good char on the underside. Baste the breast and legs with remaining marinade. Once the edges of the bird begin to crisp up, flip the birds and cover for another 3 to 4 minutes or until the skin of the breast and thighs start to become crispy.
  • A great indicator of a perfectly done partridge is when you can tear a leg off at the hip joint with relative ease. When this is the case, plate them and let them rest for five minutes.
  • Serve with grilled veggies or a spring salad.
Keyword Chukar, Grilling
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