Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Ingredients
6–8 servings
Step 1
Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
Step 2
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
Step 3
Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
Nutrition Per Serving
Leave a Review
Reviews (12)
Back to TopOutstanding flavor and, using it on a Calphalon stovetop grill, the aroma is just exquisite.
Anonymous
Minneapolis
8/7/2016
I don't know what these other reviewers are raving about... it was really bland. I let the chicken sit for 5 hours before putting it on the grill and I followed the recipe exactly as indicated. I expected a lot of flavor and was disappointed because the chicken was weak and no better than just salt an pepper.
amandagawin
San Francisco, CA
7/20/2014
We brined the chicken for an hour before marinading. It was fantastic!
theszabos
5/31/2014
Very good! I paired it with the tomato jam and it was a hit!
Mariaele37
Schaumburg, IL
7/14/2013
For additional flavor, add thinly sliced garlic to the oil and let it infuse for an hour. Also bruise the leaves of the Rosemary you baste with.
fido1949
East Lansing, Mi
6/4/2013
Easy. Tasty. All 8 guests loved it. I chopped rosemary right into marinate. I used 2 tablespoons of smoked paprika. Grilled it on gas grill. I used chicken breasts--12 of them. Will make again.
kitchenface
rhode island
5/26/2013
Delicious! Used frenched boneless chicken breasts and only had time to marinate for a couple of hours, but was by far the best chicken in awhile. The tomato jam (made from freshly picked ripe tomatoes) was wonderful and really complemented the chicken. This is a definite keeper!
Anonymous
Midlothian, Va
7/24/2012
fast and easy,
cookfromSF
1/8/2012
A simple but lovely way to do chicken. We were surprised by an all-day rainstorm, so forwent grilling and baked instead at 450 F for 45 minutes. Only marinated for about 8 hours, but still ended up with a delicious garlicky, rosemary-infused meat...can only imagine what overnight would do. Skipped the tomato jam due to time and served with roasted balsamic farmers' market vegetables and the green onion and buttermilk biscuits on this site - fabulous summer supper!
Platypian
Provincetown, MA
8/16/2011
爱这鸡!我腌制的鸡veral hours, then partially baked in the oven, in the marinade. I finished cooking the chicken on the barbecue. It was moist and delicious. The tomato jam, which I made from fresh garden tomatoes, was excellent. I used double the amount of smoked paprika to give it more flavor. I made a double batch of the jam to can for use in the winter.
sussrum1
NJ
8/12/2011
I made this with great success as a gift for some new parents. I used a lot less rosemary, though. The cooking time on the grill was perfect. I agree with the other review that overnight marinating works the best. I don't even really like chicken, and I loved this!
nancyterrill
Colorado
8/10/2011
We've been making a version of this for years, it is incredibly yummy. It is key to marinade the chicken for a minimum of 3 hrs, I prefer overnight for good flavor. We love this with ceasar salad and grilled squashes from the garden.
feedemwell
Colorado
8/10/2011
