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.