March 23, 2016

Grilled Rosemary Chicken

55 min


  • 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.

Serves 4-5

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