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
Grilled Lemon and Rosemary Chicken
Description
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
Calories: 338kcal
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Si
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!