Lemon Rosemary Grilled Chicken (bone-in, white & dark meat)
I'm telling you right now, you are going to want to put this Lemon Rosemary Grilled Chicken on repeat all summer long - it is THAT good! It has big gorgeous flavor, is universally loved, and pairs well with almost anything!
Ingredients
- 1 chicken (skin-on, bone-in, cut into 8 pieces)
- 1 head garlic
- 3 lemons
- 1 bunch rosemary
- 1/4 cup olive oil (plus more to brush the lemon halves before grilling and an optional finishing drizzle)
- kosher salt
- black pepper
- 2 tbsp parsley (or other fresh herbs of your choice)
Instructions
- Prepare the marinade. Separate the cloves of garlic and smash them with the side of your knife to release the skins. Remove the skins, roughly chop it, and then place it into a large bowl or container.
- Next, add the zest of all 3 lemons to the garlic. Then add the juice of only 1 lemon. Cut the remaining lemons in half and set them aside (they will get grilled wiht the chicken, later).
- Remove the leaves of the rosemary and roughly chop it - then add it to the bowl with the lemon and garlic.
- Lastly, add the 1/4 cup of olive oil to the bowl and mix all of the ingredients well. Add the chicken pieces to the bowl and turn to coat well with the marinade. Cover with plastic wrap and place in the refrigerator for at least 3 hours, but preferably overnight.
- Grill the chicken. If you're using a gas grill, preheat the grill over high heat. If you're using a charcoal grill, light your coals and when ready, pour them out over one side of the grill, setting up zones for direct and indirect heat.
- Remove the marinated chicken from the refrigerator and place it on a sheet pan. Season both sides generously with salt and pepper.
- At this time, grab the lemon halves and brush the cut sides lightly with olive oil.
- Bring everything out to the grill and for a gas grill, reduce the heat of one side of the grill to the lowest heat it has (or no heat at all) to set up indirect heat. Reduce the other side to medium-high to set up for direct heat.
- Add the chicken pieces, skin side down, to the indirect heat side of the grill, and add the lemons, cut side down, to the direct heat side of the grill. Total grilling time will be about 25 minutes, but will depend ultimately on how large your pieces are. Flip pieces about half way through.
- Once the lemons are well caramelized, you can move them off of the direct heat.
- When the chicken is almost done, move the pieces, skin side down, to the direct heat side of the grill to finish any caramelization or crisping of the skin for a few minutes.
- Remove the chicken to a platter and let it rest for 5-10 minutes before serving. Squeeze some of the grilled lemons over the chicken and finish with an optional drizzle of olive oil and chopped fresh herbs. ENJOY!
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Notes
- Use a whole chicken and break it down yourself (see video) or buy a whole chicken already broken down into its pieces. For best flavor, use chicken that is skin-on and bone-in.
- If you can, marinate the chicken overnight and up to 48 hours, for best flavor.
- Before grilling, make sure to remove any pieces of chopped garlic from the chicken, as it will burn on the grill, and lend a bitter flavor to the dish.
- Be sure to cook the chicken over indirect heat to ensure the chicken is cooked through before the outside is burned.
- Don't skip grilling the lemons - they provide a wonderful acidity to the finished dish.
Nutrition
Calories: 105kcalCarbohydrates: 7gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 0.1mgSodium: 3mgPotassium: 104mgFiber: 2gSugar: 1gVitamin A: 135IUVitamin C: 32mgCalcium: 29mgIron: 1mg
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