Grilled Rosemary, Lemon, and Garlic Chicken
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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