Rosemary, Lemon, and Garlic Grilled Chicken

Grilled Rosemary, Lemon, and Garlic 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.  It is springtime, and I am here to assure you that you can multitask meal prep with soaking in some important vitamin D.

Please don’t mind that this chicken missing a wing.  I literally couldn’t help myself.  I had to test it to make sure it was safe, ya dig?  It was already enjoyed 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…

For dinner tonight, we can have chopped chicken breast with roasted potatoes and a simple salad.  Tomorrow, it can be mixed with mayo, celery, apples and curry powder into a to-die-for chicken salad that can be wrapped, sandwiched or sat atop a #BAS.

The point is: the protein is done.  With minimal effort, it can feed us as is- or can be repurposed endless ways.  I am always featuring easy ways to reinvent leftovers in creative, delicious ways @cookbycolor and would love for you to join the #cookbycolor community.


A post shared by Stephanie (@cookbycolor) on

Grilled Rosemary, Lemon, and Garlic Chicken

Grilled Rosemary, Lemon, and Garlic Chicken

Course: Main Dish
Cuisine: American
Keyword: Chicken


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


  • 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 
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

About the Author

Stephanie 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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