Grilled Rosemary Chicken
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.
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
