Grilled Rosemary Garlic Chicken Recipes

GARLIC-ROSEMARY GRILLED CHICKEN

Steps:

• In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
• Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).

ROSEMARY GARLIC GRILLED CHICKEN

Steps:

• Mix warm water with kosher salt until salt is dissolved.
• Place chicken in a large bowl and cover with salt water. Add rosemary sprigs, lemon, garlic and peppercorns. Cover and refrigerate 1- 4 hours.
• Drain chicken and discard brine.
• Pat chicken dry with paper towels and place on a baking sheet.
• Prepare a grill fire to about 350 ° with hickory wood for smoke flavor.
• Mix melted butter with olive oil, ground rosemary, garlic, salt and pepper.
• Use an injector to inject her butter down into the breast and thigh meat.
• Use remaining butter mixture to inject under the skin.
• Place chicken on the grill, breast side up over indirect heat. Close the grill and cook for one hour or until internal temperature reaches 165°. Check near the bone in the thick part of the thigh.
• Remove from grill and allow to rest 15 minutes before slicing.

GRILLED ROSEMARY-GARLIC CHICKEN

Steps:

• Cut the lemon in half. Juice half the lemon and cut the remaining half into wedges. In a large resealable plastic bag, combine the lemon juice, Dijon mustard, the leaves from the 2 rosemary sprigs, garlic, and 4 tablespoons (60 ml) olive oil. Seal the bag and firmly mix with your hands. Add the chicken, reseal, and let rest at room temperature for 1 hour.
• Heat your gas or charcoal grill to medium-high heat and let it get nice and hot to the tune of 400°F (204°C). (If using charcoal, the coals should be lightly covered with ash.)
• Add the sprig of rosemary and the remaining 1/2 cup (118 ml) olive oil to a small saucepan and place over medium-high heat. Bring to a simmer and then immediately remove from heat. Discard the sprig of rosemary and pour the oil into a small bowl.
• When the grill is ready, remove the chicken from the bag and discard the marinade. Season the chicken with the salt and pepper. Place the chicken thighs on the grill, skin side down, and cook for about 9 minutes. Flip and cook until the chicken thighs are cooked through and register 165°F (74°C), 4 to 5 more minutes.
• Remove the chicken thighs from the grill and place them on a large cutting board. Let rest for 5 to 10 minutes.
• While the chicken rests, mix the balsamic vinegar and red pepper flakes into the rosemary oil. Season with pepper and salt. Drizzle over the arugula and gently toss. Divvy the arugula among plates and arrange 2 chicken thighs on each arugula salad and garnish with lemon wedges. Originally published June 10, 2016.☞TESTER TIP: If you're uncorking a bottle of wine to go with this, opt for pinot noir or Chianti. You won't be disappointed.

ROSEMARY BRICKED GRILLED CHICKEN

Steps:

• Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
• Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.

GRILLED LEMON-GARLIC CHICKEN THIGHS WITH HERBS

Steps:

• Zest and juice 4 lemons; reserve remaining 2 whole.
• Combine olive oil, lemon zest and juice, rosemary, sage, garlic, and crushed red pepper for marinade in a small bowl. Whisk to combine.
• Place chicken thighs in a single layer in a wide, flat dish. Add the herb mixture and massage to coat. Cover and refrigerate, 8 hours to overnight.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove the chicken from the marinade and brush off any excess herbs and oil. Season generously with salt and drizzle with olive oil.
• Cut the 2 whole lemons in half and cut the tips off of the ends; this will allow the lemons to stand up without rolling around.
• Place the chicken, skin side-down, on the preheated grill. Grill chicken for 3 to 4 minutes, then rotate 90 degrees to create a crosshatch pattern. Grill another 3 to 4 minutes, then turn and grill until no longer pink in the center and juices run clear, 4 to 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• At the same time, grill the lemons, flesh-side down, alongside the chicken, until caramelized. Flip over to grill on the bottom, 2 to 3 minutes. Serve with grilled chicken.

GRILLED CHICKEN WITH ROSEMARY AND BACON

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC

Steps:

• Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
• Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side.
• Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish.
• Combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit.
• Cover and marinate in refrigerator 24 hours.
• To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on).
• Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
• Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time.
• Discard skin before serving.