Grilled Rosemary Chicken

Name: Grilled Rosemary Chicken
Total time: 3 h 42 min
Yield: 8 servings
Ingredients: 2 whole chickens; ¾ cup olive oil; ¼ cup fresh lemon juice; 12 sprigs rosemary; 10 cloves garlic; 1 to taste Kosher salt; 1 to taste black pepper; 1 pinch smoked paprika; 1 to serve Tomato Jam

Succulent grilled chicken pieces marinated in a fragrant mixture of rosemary, garlic, and olive oil, finished with fresh lemon and served with tomato jam. This Mediterranean-inspired dish is perfect for outdoor entertaining.

8 servings

3 hr 42 min

Published October 4, 2025

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Ingredients

•2 whole chickens
•¾ cup olive oil
•¼ cup fresh lemon juice
•12 sprigs rosemary
•10 cloves garlic
•1 to taste Kosher salt
•1 to taste black pepper
•1 pinch smoked paprika
•1 to serve Tomato Jam

Cooking Instructions

1.
Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
180 min
2.
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
27 min
3.
Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
15 min