Grilled Chicken with Rosemary

Sometimes the simplest recipes are the hardest to beat. A whole chicken split in half, marinated in fresh rosemary, crushed garlic, lemon juice, and olive oil, then grilled low and slow until the skin crisps and the juices run clear.

The one-hour marinade does real work here. The lemon juice tenderizes the surface of the meat, the olive oil carries the rosemary and garlic flavor into every crevice, and the salt starts seasoning beyond the skin. Don’t skip the full hour.

Grilling over medium-low heat for about 25 minutes per side is critical with a half bird this size. High heat chars the outside before the thigh meat cooks through. Brushing with the leftover marinade as it grills builds up layers of rosemary-garlic flavor on the skin.

Pro Tips

• Crush the garlic, don’t mince it. Crushed cloves release flavor slowly during the marinade and won’t burn on the grill the way fine pieces do.
• Check for doneness by piercing the thickest part of the thigh. Clear juices mean it’s done; pink means give it more time.
• Let the chicken rest 10 minutes off the grill before carving. The juices redistribute and every piece stays moist.

Variations

• Add a tablespoon of Dijon mustard to the marinade for a tangy, peppery crust.
• Swap rosemary for fresh thyme and oregano for a more Mediterranean herb blend.
• Squeeze extra lemon juice over the finished chicken right before serving for a bright citrus hit.