Raised in the Kitchen cookbook giveaway graphic

Raised in the Kitchen is available now!

Secrets to Cooking on a Smoker like a Pro!

Grilled Lemon and Rosemary Chicken

I LOVE when you can see grill marks on meat. To me it just means I’m about to eat something so delicious. This one might not look as pretty considering I forgot to scrub down the grill after heating it so blackened a little more and some skin came off. WOOPS! 🙂
 
 
This Grilled Lemon and Rosemary Chicken is so easy, but it really is so flavorful. Don’t you think it can be hard to have a good whole chicken sometimes? Like, the skin has all the flavor, and although you rubbed the spices under the skin too it’s just too bland. Well, this is not the case with this chicken. I thought it had the perfect little lemony, rosemary zip to it. Plus, by butterflying it everything got browned evenly and cooked faster.
 
This may be a good idea if you aren’t a ham fan for Easter. Just suggestin’!!
 
 

How Do You Keep Grilled Chicken From Being Dry?

Here are some tips for juicy chicken that won’t dry out on the grill.

Choose good quality chicken.

Make sure your chicken is completely thawed before grilling.

Pound the chicken so it is equal thickness.

Salt the chicken, it will help hold in the moisture.

Prep your grill by making sure it is completely clean and lightly oiled.

Cook chicken on a lower heat so it cooks evenly, all the way through.
 
Don’t overcook!
 

Is Dried Rosemary Just As Good as Fresh?

As long as you cook your dish long enough to soften the dried herbs, dried will flavor just as well as fresh.

Some herbs are actually more flavorful dried than fresh.

These herbs include bay leaves, marjoram, oregano, rosemary, sage, savory and thyme.

Can You Eat Grilled Chicken Cold?

Left-over cooked chicken should be kept cold.

You can eat cooked chicken cold, if it has been kept in a refrigerator.

Grilled Lemon and Rosemary Chicken

Raised in the Kitchen - Carrian Cheney
Launched!

Our new book is now available!

This unique cookbook guides the way through every step, including meal lists and easy-to-follow recipes, and features dollops of heartwarming family stories.

Buy now

Grilled Lemon and Rosemary Chicken

No ratings yet
Prep Time: 4 hours 25 minutes
Cook Time: 45 minutes
Total Time: 5 hours 10 minutes
Servings: 6
This Grilled Lemon and Rosemary Chicken is so easy, but it really is so flavorful.

Ingredients

Recipe by ATK

  • 1 Chicken Butterflied, See note below to do it yourself as I did
  • 6 Tablespoons Salt
  • 2 Teaspoons Lemon Zest Minced
  • 2 Cloves Garlic Minced
  • 1 Teaspoon Rosemary Minced Fresh
  • 3 Tablespoons Lemon Juice fresh
  • 3 Tablespoons Olive Oil Extra Virgin

Instructions

  • Fill a large pot or bucket with enough water to cover the chicken.
  • Add the salt and chicken.
  • Brine for 2-4 hours. Rinse and pat dry.
  • Heat a gas grill to high and close the lid for 15 min.
  • Turn the burners down to medium and scrub the grill with a bristle brush.
  • In a small bowl, combine the lemon zest, garlic and rosemary.
  • In another small bowl, whisk together the lemon juice and olive oil and set aside.
  • Carefully lift the skin on the bird and rub the lemon zest mixture over the breasts and thighs.
  • Reposition the chicken parts and sprinkle with a little black pepper.
  • Place the bird skin side down on the grill and place a heavy dish or pyrex on top of the bird with a brick to hold it down, for 12-15 min and then flip over, replacing the pan and brick on the bird.
  • Cook another 12-15 min or until juices run clear and an internal temp of 165 is reached.
  • The last two minutes of the cooking time, brush the bird with the lemon juice and olive oil mixture.
  • Remove from grill and tent with foil, letting the bird rest for 10 min before slicing.

Notes

This was done on a gas grill, but a charcoal grill you would just need to heat it for five min or until you have a medium fire.
To butterfly your chicken just place it breast side down and using kitchen shears cut down each side of the back bone from one end to the other to remove the entire back bone and tail. Turn the bird over and using the palm of your hand, press firmly down in the center of the chest to break the ribcage, therefore making the bird lie flat
refrigerate left overs for 3-4 days
Nutrition Facts
Grilled Lemon and Rosemary Chicken
Amount Per Serving (1 g)
Calories 338 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 6g38%
Cholesterol 95mg32%
Sodium 7066mg307%
Potassium 248mg7%
Carbohydrates 1g0%
Fiber 1g4%
Sugar 1g1%
Protein 24g48%
Vitamin A 178IU4%
Vitamin C 6mg7%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
 
 

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Oh, Sweet Basil on Instagram

Want more of our family, recipes, and all our shenanigans?

Check us out on Instagram and be sure to tag us @ohsweetbasil #ohsweetbasil for a chance to be featured!

Secrets to Cooking on a Smoker like a Pro!

About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

Leave a comment

Recipe Rating




1 comment

  • This look sso so good. I think it's the thought of actually cooking outside that is so appealing to me! Bring on the sunshine. Happy Easter Carrian!

    • Reply

Secrets to Cooking on a Smoker like a Pro!