| Level: | Easy |
| Total: | 40 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 cup olive oil
- 1/4 cup fresh lemon juice
- 6 cloves garlic, finely chopped
- 2 tablespoons chopped fresh rosemary leaves
- 2 (3-pound) chickens, butterflied
- Salt and freshly ground black pepper
- Lemon wedges, for garnish
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1489 |
| Total Fat | 124 g |
| Saturated Fat | 27 g |
| Carbohydrates | 4 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 87 g |
| Cholesterol | 347 mg |
| Sodium | 1765 mg |
Reviews
I just got a new grill and wanted to break it in right ……And this chicken turned out perfect…. Crisp on the outside and juicy on the inside.
Breast were great, legs and thighs needed a bit more which would have overlooked the beasts. Had to cook the legs and thighs a bit mote after cutting otherwise you could not eat them.
Good stuff. I added some orange juice and zest to the marinade. It could have used a couple more minutes on the skin side, but otherwise quite tasty, easy and juicy!
I love, love, love this recipe! It’s my favorite way to grill chicken. It is has so much flavor and makes for a very moist chicken. I have added extra grilling time too, so adjust the time as needed.
Do you people actually cook the recipes that you write? Marinade: 4 hours. Marginal flavor.
Cooking: The first time I cooked this, the grill grates per laser thermometer were a steady 400. I cooked as directed – 10 minutes per side. Legs were RAW – skin burnt. Thermometer in thick part of thigh – 125. So, I flipped the chicken, upped the heat 1/3 and hoped. Result = edible.
I’m sorry – your website is not useable –
Cooking: The first time I cooked this, the grill grates per laser thermometer were a steady 400. I cooked as directed – 10 minutes per side. Legs were RAW – skin burnt. Thermometer in thick part of thigh – 125. So, I flipped the chicken, upped the heat 1/3 and hoped. Result = edible.
I’m sorry – your website is not useable –
Excellent recipe. My favorite for chicken on the grill. Moist and very flavorful.
My family loved this recipe. They were looking for more. I read the reviews about not getting enough lemon flavor and I knew I didn’t have enough time to marinate the chicken, so I sliced a lemon and put some of the marinade under the skin with a slice of lemon. I put at 4 slices under different parts of the chicken with some of the marinade. I started with the skin down on my grill
and pour the rest of the marinade over the chicken to soak in the holes that I pierced into the under side of the chicken. My grill ran out of gas, so I finished this in the oven in a big skillet.
Skin side down first to crisp up and then on top to stay crisp. My family can’t wait for me to fix this recipe again.
and pour the rest of the marinade over the chicken to soak in the holes that I pierced into the under side of the chicken. My grill ran out of gas, so I finished this in the oven in a big skillet.
Skin side down first to crisp up and then on top to stay crisp. My family can’t wait for me to fix this recipe again.
This is the second time I’ve made this chicken, and we LOVE it!! I did not have much time to marinate the chicken this time, probably about an hour and it still came out very tasty and so moist!
Very tasty. We used it on grilled chicken breasts. Beware since this recipe has lemon juice (an acid that you don’t want to marinade over 4 hours. If you marinate it too long then it’ll turn a white ish color and make the chicken tough and dry when cooked. I did it for just two hours and it was wonderful and juicy.
Easy to fix, tasted great, and very moist. I will fix this again. One hint….I patted the first chicken lightly dry then stacked the next chicken on top NOT thinking that it was still in marinade…this dripped on chicken underneath….which caused flare-ups. Still was great!!