Grilled Rosemary Chicken
Grilled Rosemary Chicken is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Arrange chicken in a glass baking dish.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionArrange 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.