Rosemary-Garlic Grilled Chicken

rosemary grilled chicken collage titlesEveryone at our house loves this grilled chicken recipe! It was one of the first main dish recipes my son learned to make, I think he was 10 or 11 the first time he made it. All you do is mix up the rosemary and garlic with some plain yogurt and a little lemon, then rub some of the mixture underneath the skin of the chicken and let it marinate for a little while, and then grill it. Double the rosemary garlic yogurt mixture and save some for the next day, it makes a great spread on sandwiches made with leftover chicken.

For an easy side dish just make skewers from alternating chunks of cherry tomatoes, bell pepper, zucchini, eggplant and onion brushed with olive oil and sprinkled with salt and pepper. Grill the skewers during the last ten minutes of the chicken grill time.

Rosemary-Garlic Grilled Chicken

2 Tablespoons chopped fresh rosemary

2 Tablespoons plain whole milk or plain full-fat Greek yogurt

zest and 1 Tablespoon of juice from a fresh lemon

1 teaspoon minced fresh thyme

1/4 teaspoon sea salt

3 cloves garlic, pressed

5-6 lbs. bone-in pastured chicken pieces (thighs and legs are especially good)

additional sea salt and freshly ground black pepper

Combine all of the ingredients except for chicken,  and additional salt & pepper, in a medium bowl. Loosen the skin on the chicken pieces and rub the rosemary mixture evenly all over the chicken and underneath the skin. Place the chicken in a covered container and refrigerate at least 4 hours or overnight.

Preheat your grill or prepare the coals and oil the grill rack. Remove the chicken from the refrigerator and sprinkle with additional salt and pepper. Place the chicken pieces, skin side down, on the prepared grill. Grill for about 25 minutes, turning occasionally until done. Chicken with the bone is done when it reaches an internal temperature of 180 degrees. I always use a thermometer just to be sure!

Rosemary-Garlic Grilled Chicken
 
Author:
Recipe type: grilled
Cuisine: Mediterranean
 
Fragrant herbs are rubbed under the skin and the chicken marinates and is then grilled for a delicious real food dinner. Grill skewers of summer vegetables alongside for your side dish.
Ingredients
  • 2 Tablespoons chopped fresh rosemary
  • 2 Tablespoons plain whole milk yogurt, or plain full fat Greek style yogurt
  • zest and 1 Tablespoon of juice from a fresh lemon
  • 1 teaspoon minced fresh thyme
  • ¼ teaspoon sea salt
  • 3 cloves of garlic, crushed
  • 5-6 lbs of bone-in chicken pieces (thighs and legs are especially good)
  • additional sea salt and freshly ground pepper
Instructions
  1. Combine all of the ingredients, except for the chicken and additional salt and pepper, in a medium bowl.
  2. Loosen the skin on the chicken pieces and rub the rosemary mixture evenly over the chicken and underneath the skin.
  3. Place the seasoned chicken in a covered container and refrigerate at least 4 hours or overnight.
  4. Preheat your grill or prepare coals for grilling and oil the grill rack.
  5. Remove the chicken from the refrigerator and sprinkle the pieces with salt and pepper.
  6. Place the chicken, skin side down, on the prepared grill.
  7. Grill for about 25 minutes, turning occasionally until done.
  8. Chicken is done when it reaches an internal temperature of 180 degrees for bone-in chicken.

 

rosemary garlic grilled chicken

Rosemary Garlic Grilled Chicken

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2 thoughts on “Rosemary-Garlic Grilled Chicken

  1. Eddie Vandam

    I have tried this and it taste great.
    Next time I am adding some fresh garlic to it to give it more the Mediterranean taste that I like.
    Thanks for sharing.
    Eddie

    Reply

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