Grilled Rosemary Chicken Recipe

 Grilled Rosemary Chicken Double #AnAppealingPlan summer grilling recipes

Summertime is grilling time and chicken is a staple in most homes that own a grill. Try this citrus and rosemary variation this weekend to shake things up a bit. I think you will find it juicy and delicious!

Rosemary Grilled Chicken


  • 2 3–4-pound chickens, each cut into 4 pieces,
  • 3/4 cup olive oil, divided
  • 1/4 cup fresh lemon juice plus slices for garnish
  • 1/4 cup fresh orange juice plus slices for garnish
  • 12 rosemary sprigs, divided
  • 10 garlic cloves, coarsely chopped
  • 1 Teaspoon of Fennel Seeds, ground
  • Kosher salt


Place chicken in a glass baking dish or bowl. Drizzle with 1/2 cup oil, lemon and orange juice. Coarsely chop leaves from rosemary sprigs. Mix chopped rosemary, garlic and fennel in with chicken to coat; season with salt and pepper. Cover; chill for 3 hours or overnight. {or put straight on the grill if time is tight}

Build a medium fire in a charcoal grill for best flavor, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off any large pieces of rosemary or garlic ; grill chicken, turning occasionally to create grill pattern, until browned and almost cooked through, about 16–18 minutes for breasts.


Pour 1/4 cup oil into a bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.

Let chicken rest for 15 minutes. Transfer to wood cutting board for serving. Cut lemon and orange in half lengthwise, and place as garnish. Serve chicken on a platter with fresh Rosemary sprigs to garnish.

Serve this with cold craft beer, a Raspberry Rosemary Summer Sipper or a Summer Berry Cocktail Bar.

Grilled Rosemary Chicken Plated #AnAppealingPlan rosemary grilling recipes




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