Description
Experience the ultimate flavor explosion with Grilled Rosemary Spatchcock Chicken. This easy, crowd-pleasing recipe features a whole chicken marinated with fresh rosemary, garlic, and zesty lemon juice, grilled to perfection for juicy meat and crispy skin. Perfect for summer cookouts or cozy family dinners, this dish will have everyone coming back for seconds!
Ingredients
Scale
- 1 whole chicken (about 4 lbs)
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup extra virgin olive oil
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the chicken by spatchcocking itβremove the backbone to lay it flat.
- In a bowl, whisk together olive oil, garlic, rosemary, lemon juice, salt, and pepper to create the marinade.
- Rub the marinade over the chicken thoroughly, including under the skin. Let it marinate for at least 1 hour (or overnight for optimal flavor).
- Preheat your grill to medium-high heat (375Β°F/190Β°C).
- Grill the chicken skin-side down for about 30 minutes; then flip and continue grilling until the internal temperature reaches 165Β°F (74Β°C).
- Allow the chicken to rest for 10 minutes before slicing and serving hot with your favorite sides.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken (200g)
- Calories: 350
- Sugar: 0g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 31g
- Cholesterol: 120mg
Keywords: For added flavor, substitute rosemary with thyme or oregano. Pair grilled chicken with seasonal vegetables for a colorful side dish. Store leftovers in an airtight container in the fridge for up to three days.