ROSEMARY GARLIC GRILLED CHICKEN
Rosemary Garlic Grilled Chicken is a tender and delicious whole chicken recipe that is perfect for a family dinner and tasty enough to serve for company. A simple brine keeps the chicken moist and juicy while it cooks.
Provided by Milisa
Categories Chicken
Time 2h10m
Number Of Ingredients 13
Steps:
- Mix warm water with kosher salt until salt is dissolved.
- Place chicken in a large bowl and cover with salt water. Add rosemary sprigs, lemon, garlic and peppercorns. Cover and refrigerate 1- 4 hours.
- Drain chicken and discard brine.
- Pat chicken dry with paper towels and place on a baking sheet.
- Prepare a grill fire to about 350 ° with hickory wood for smoke flavor.
- Mix melted butter with olive oil, ground rosemary, garlic, salt and pepper.
- Use an injector to inject her butter down into the breast and thigh meat.
- Use remaining butter mixture to inject under the skin.
- Place chicken on the grill, breast side up over indirect heat. Close the grill and cook for one hour or until internal temperature reaches 165°. Check near the bone in the thick part of the thigh.
- Remove from grill and allow to rest 15 minutes before slicing.
Nutrition Facts : Calories 536 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 162 milligrams cholesterol, Fat 39 grams fat, Fiber 1 grams fiber, Protein 41 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1, Sodium 745 grams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC
I found this recipe because I always seem to have fresh rosemary on hand. It makes up in a snap and I have marinated the chicken up to 3 days in the fridge. To make things simple, use 4 chicken breast.
Provided by Abby Girl
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
- Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side.
- Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish.
- Combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit.
- Cover and marinate in refrigerator 24 hours.
- To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on).
- Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
- Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time.
- Discard skin before serving.
Nutrition Facts : Calories 534.3, Fat 36.7, SaturatedFat 10.6, Cholesterol 182.3, Sodium 507.8, Carbohydrate 2.1, Fiber 0.1, Sugar 1.5, Protein 46
ROSEMARY BRICKED GRILLED CHICKEN
Steps:
- Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.
GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 6
Steps:
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
GARLIC-ROSEMARY GRILLED CHICKEN
Serve this grilled chicken marinated with garlic-rosemary mixture - a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : Calories 270, Carbohydrate 2 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
GARLIC AND HERB SPATCHCOCK GRILLED CHICKEN
Spatchcocking (or splitting and flattening) this Italian-influenced chicken before grilling helps it cook more quickly and evenly, creating the ultimate combo: Juicy meat and crispy skin.
Provided by Ian Knauer
Categories Summer Small Plates Chicken Garlic Kid-Friendly Rosemary Spring Grill/Barbecue Healthy
Yield Serves 4
Number Of Ingredients 8
Steps:
- Prepare a grill for medium-high heat with both direct and indirect heat zones, preferably with hardwood or hardwood charcoal. Separate leaves from 5 rosemary sprigs, then coarsely chop leaves. Tie remaining sprigs together with kitchen twine to form a brush. Combine garlic and oil in a measuring cup.
- Place chicken breast side down on work surface. Spatchcock chicken by cutting along both sides of backbone with kitchen shears; reserve backbone for stock. Turn chicken over, breast side up, and splay open. Press down on breastbone with palms until you hear it crack and chicken is as flat as possible. Tuck the wings behind the breasts, then tuck in the legs so the bottoms of the drumsticks are pointed away from the body and chicken is as flat as possible.
- Brush all sides of both pieces of chicken with the garlic-oil using rosemary brush. Sprinkle all sides with chopped rosemary leaves, salt, and pepper.
- Grill both pieces of chicken, skin side down, over direct heat, until skin is golden brown, crispy, and lightly charred, about 5 minutes. Flip both pieces of chicken over, transfer to indirect heat, and baste with rosemary brush dipped in garlic-oil.
- Continue to grill chicken, basting occasionally, until skin is golden brown, juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165°F, 45-60 minutes for whole chicken and 25-35 minutes for chicken breast. Let chicken stand at least 10 minutes before carving. Arrange chicken on a serving platter and serve with chimichurri sauce alongside.
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
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