Grilled Rosemary, Lemon, and Garlic Chicken

Rosemary, Lemon, and Garlic Grilled Chicken

Garlic grilled chicken with rosemary and lemon. No matter how you describe it, all of those things are delicious and classic accompaniments to chicken.

Grilled Rosemary, Lemon, and Garlic Grilled Chicken

Hiiiiya! It’s Stephanie here from @cookbycolor sharing a recipe for this simply delicious Rosemary, Lemon and Garlic Grilled Chicken. No matter what time of year it is, there's nothing like a roasted chicken with rosemary, lemon, and garlic. So delicious.

Please don’t mind that this chicken missing a wing. I literally couldn’t help myself, so I had to test it to make sure it was safe, ya dig? The verdict? Well, I enjoyed it before I remembered I needed a picture. Take away? It’s irresistible.

This chicken will easily serve our small family 6 meals + the goods for a delicious broth. You have a perfect protein-building block to work with, so stick with me here.

How to Make Rosemary, Lemon, and Garlic Grilled Chicken

This recipe comes together fast because what you're doing is removing the backbone of the chicken, or spatchcocking it. With the backbone removed, you can lay the chicken flat right on the grill and it cooks more quickly and evenly. If this sounds like something you're afraid to do or don't know how to do, you can ask your butcher to do it, try your hand at it yourself (take a spin through YouTube), or find a grocery store that sells them already prepped that way. (Thanks, Wegmans!) All this needs is a quick rub down with lemon juice, rosemary, and garlic, and some salt and pepper. And boom, you're good to go.

How to Store and Serve Garlic Grilled Chicken

Just about anything tastes great with chicken. It's true, right? Roasted potatoes (sweet or white or even Yukon golds), green beans, steamed broccoli, or a giant salad. It's something you can make all year round and vary the side dishes accordingly; in the summer, serve alongside grilled vegetables. Chicken will keep in the fridge for up to 4 or 5 days. You can portion this out into airtight meal-prep containers if desired, or just leave the whole thing in the fridge, as is, and cut off what you need, as you need it. Talk about low-fuss meal prep!

Substitutions and Variations

This recipe uses lemon, but feel free to use lime if you want instead, or even orange. Chicken and citrus get along well together, in general.

Vary the herbs, too. Thyme, cilantro, sage, parsley, marjoram, chives—these are all great herbs that work with chicken.

If you don't have garlic, or want to vary things, try chopped shallots or red onion instead.

What to Do With Leftover Chicken

For dinner tonight, we can have chopped chicken breast with roasted potatoes and a simple salad. Maybe tomorrow we will mix it with mayo, celery, apples, and curry powder to make a to-die-for chicken salad that can be wrapped, sandwiched or set atop a #BAS.

The point? You have prepped protein for the week, or at least a few days. With minimal effort, it can feed us as is, or can be repurposed in endless ways. Soup, salad, stews—the sky is the limit.

I am always featuring easy ways to reinvent leftovers in creative, delicious ways @cookbycolor and would love for you to join the #cookbycolor community. Check it out!


A post shared by Stephanie (@cookbycolor) on

Grilled Rosemary, Lemon, and Garlic Chicken

Grilled Rosemary, Lemon, and Garlic Chicken

This chicken will easily serve our small family 6 meals + the goods for a delicious broth. You have a perfect protein building block to work with so stick with me here…

Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Course: Main Dish
Cuisine: American
Keyword: Chicken, Meal Prep
Servings: 6 meals
Calories: 401kcal
Author: Stephanie V


  • 3 tablespoon Extra-virgin olive oil (depending on size of the chicken)
  • 3 tablespoon Rosemary finely chopped
  • 4 cloves garlic minced
  • 2 tablespoon Fresh lemon juice
  • Salt to taste
  • 1 whole chicken


  • Get your lemon juiced, and rosemary/garlic ready to roll -all together in a bowl.
  • Cut out the backbone of your chicken with sharp kitchen shears- and break the breastbone so it will lay flat on the barbecue. (or ask your butcher to do it. Keep the backbone for broth!)
  • Flip ‘er over, and generously salt the skin, and between the skin and meat.
  • Coat the meat and the skin with the marinade mixture- ensuring you get the thigh meat marinating too. Let marinate for at least 30 minutes in the fridge
  • Preheat the grill for low, indirect heat. On a three-burner barbecue, the two outside burners are on a medium low heat, and the middle burner is off.
  • Cook the chicken on the middle burner for approximately one hour. Test for a temperature of 165 degrees.
  • Let it rest for 10 minutes so that it stays nice and juicy!


Recipe via @Cookbycolor


Calories: 401kcal | Carbohydrates: 2g | Protein: 29g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 109mg | Potassium: 314mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 248IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

AboutStephanie V

Stephanie is a studying nutritional therapist, chef, and an expert on colorful cookery. She practices and teaches meal prep as the ultimate act of self care; though this practice can be anywhere on a broad spectrum. Her Instagram, CookbyColor is a great places to get practical ideas that can be easily applied to eating delicious, nutritious, beautiful food that will help support your busy lives.

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