Imagine the tantalizing aroma of a whole chicken sizzling on the grill, infused with the zesty brightness of lemon and the earthy fragrance of fresh rosemary. This Whole Grilled Lemon Rosemary Chicken is not just a meal; it’s an experience that will elevate your outdoor gatherings and impress your guests. With just a handful of ingredients and a little bit of time, you can create a succulent, flavorful dish that will have everyone asking for seconds. Get ready to unlock the secrets of grilling perfection with this easy-to-follow recipe that promises juicy, tender meat and crispy skin!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 lemons, juiced
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
- In a small mixing bowl, combine lemon juice, olive oil, minced garlic, chopped rosemary, salt, and black pepper to create a marinade. Whisk ingredients until well blended.
- Carefully loosen the skin of the chicken using your fingers, being careful not to tear it. Gently rub half of the marinade mixture directly under the skin, ensuring even distribution.
- Rub the remaining marinade over the entire exterior of the chicken, making sure to coat all surfaces evenly. Sprinkle additional salt and pepper if desired.
- Preheat your grill to medium-high heat, targeting a temperature around 375-400°F. Set up for indirect grilling by creating a cooler zone on one side of the grill.
- Place the chicken breast-side up on the cooler side of the grill. Close the lid and cook for approximately 45-50 minutes, maintaining a consistent grill temperature.
- Use a meat thermometer to check internal temperature. The chicken is done when it reaches 165°F in the thickest part of the thigh and breast.
- Once cooked, remove chicken from grill and let it rest for 10-15 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve hot, garnishing with fresh rosemary sprigs and lemon wedges if desired.
Tips
- Bring the Chicken to Room Temperature: For even cooking and crispy skin, make sure to take the chicken out of the refrigerator about 30 minutes before grilling. This helps it cook more evenly.
- Dry the Chicken Thoroughly: Pat the chicken dry with paper towels before applying the marinade. This step is crucial for achieving that coveted crispy skin.
- Marinade Under the Skin: Don't skip the step of loosening the skin to apply the marinade. This not only adds flavor directly to the meat but also keeps it moist while cooking.
- Monitor Grill Temperature: Preheat your grill to a consistent medium-high heat (around 375-400°F) and set up for indirect grilling. This method allows the chicken to cook slowly and evenly without burning.
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer. The chicken is done when it reaches an internal temperature of 165°F in the thickest part of the thigh and breast.
- Let it Rest: After grilling, let the chicken rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, resulting in a more flavorful and moist chicken.
- Garnish for Presentation: For an extra touch, garnish your beautifully carved chicken with fresh rosemary sprigs and lemon wedges. Not only does it look appealing, but it also enhances the flavors!
Nutrition Facts
Calories: 604kcal
Carbohydrates: 4g
Protein: g
Fat: 40g
Saturated Fat: 9g
Cholesterol: 150mg
