Grilled Lemon Rosemary Chicken Recipe
Lemon, rosemary and garlic flavors permeate every bite of this delicious chicken! Attaining a crispy skin is the goal. Try this at your next barbecue, it is a real crowd-pleaser!
I first made this chicken referencing an Emeril Lagasse recipe and LOVED it! Each bite sings of lemon, garlic and rosemary. Emeril is a little heavy on the olive oil, though, so I made a few tweaks to it. Today I am using boneless, skin-on chicken breasts and thighs, but have also used a whole spatchcocked chicken -- backbone removed and chicken flattened. Emeril's recipe will walk you through the process, or have your butcher do it. It's easier than it sounds. This dish can be prepared on the grill or pieces cooked in a skillet.
Serves (4).
FOR THE MARINADE:
- 1/4 c. olive oil
- 3 - 4 lemons, juiced and zested (enough for 1/2 cup of lemon juice)
- 2 TBSP. fresh minced garlic (don't even think about jarred garlic!)
- 2 TBSP. fresh minced rosemary (NOT dried)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1/2 tsp. black pepper
Mix ingredients well in a measuring cup or small bowl and set aside.
FOR THE CHICKEN: (2) boneless, skin-on chicken breasts and (4) boneless, skin-on chicken thighs OR one whole chicken, backbone removed and flattened
Place chicken in a 13' x 9" baking dish and cover with marinade anywhere from 2 - 6 hours, turning at least once.
Marinating the chicken for at least two hours, turning once, is key. Longer is better!
GRILLING INSTRUCTIONS: FOR WHOLE CHICKEN: Heat a barbecue grill to medium heat, placing (2) foil covered bricks on the grill to pre-heat for about 20 minutes. Once grill and bricks are hot, place whole chicken, skin side down on the grill and cover each side with a foil-wrapped brick. Turn heat to med-low, cover and cook for 1/2 hour until skin is brown, checking halfway. Carefully remove bricks using potholders and turn the chicken over to bone-side down. If the skin sticks to the grill, it is not yet done. When it turns easily, carefully place the bricks back on the chicken so as not to tear the skin and cook until an instant-read thermometer reads 165 degrees, another half hour or so (this depends on the size of your chicken). When the chicken is done, remove to a cutting board, rest for 5- 10 minutes, cut into sections and enjoy! Garnish with fresh parsley and lemon.
FOR CHICKEN PIECES: Place chicken on grill and cook for 10 - 15 minutes or until skin releases and chicken turns easily, Cook skin-side up for another 7 - 10 minutes for thighs, slightly longer for breasts, using a thermometer until the chicken reads 165 degrees. Remove from heat, rest, garnish with lemon and parsley and enjoy!
The skillet method works best with chicken pieces. For best browning, do not crowd the chicken in the pan.
IN A SKILLET: Heat a bit of olive oil over medium heat and add chicken, skin side down. Lower heat slightly and cook until chicken turns easily and skin is nicely browned, about 7 - 10 minutes. Cook on second side another 7 - 10 minutes or until chicken registers 165 degrees. The thighs may be done sooner than the breasts. Again, let rest, garnish and serve.
It was raining last night so I used the skillet method. The boneless pieces really don't require the brick as they lie flat and brown up nicely. I served with some parmesan cous-cous and a green salad with homemade red wine vinaigrette. Delicious and light! You will taste the lemon, garlic and rosemary in every tasty bite. Give it a try and let me know how it turns out!