March 23, 2016
Grilled Rosemary Chicken
- 2-3 lbs chicken, thighs & drumsticks
- 6 springs of rosemary
- 2-3 tbsp olive oil
- 4 garlic coves, roughly chopped
- 1 tbsp sea salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp paprika
- 1 lemon
Place the chicken in a large baking dish or mixing bowl, season with salt, pepper, and garlic.
Cover the dish and refrigerate for at least an one hour or up to 8 hours.
Remove chicken from the refrigerator and let sit at room temperature for about 20 minutes.
Gently bash the rosemary sprigs with the end of a knife to release it’s flavor and place them in a small cup with olive oil.
Grill chicken pieces on medium fire in a charcoal grill or medium-high on a gas grill. Cook chicken until it’s browned on both sides about 20-22 minutes, brushing the chicken pieces with rosemary springs occasionally to infuse it with the herb oil.
Let chicken rest for about 10 minutes, drizzle with juice from the lemon, and serve.