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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. 

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Smoked chicken has become one of our go-to meals on the grill. It’s so easy to batch cook whole chickens and have them to prepare easy dinners throughout the week.

Grilled Rosemary Garlic Chicken on a platter with fresh herbs and lemon slices - text overlay

Ingredients for Rosemary Garlic Chicken:

Brine:

  • Water
  • Kosher Salt
  • Lemons
  • Rosemary
  • Peppercorns
  • Garlic Cloves

Chicken:

  • Whole Chicken
  • Butter
  • Olive Oil
  • Fine Ground Rosemary
  • Granulated Garlic
  • Kosher Salt & Pepper

How to Brine Whole Chicken:

Brining whole chickens with rosemary and lemon

  • Mix warm water and kosher salt together until salt is fully dissolved. 
  • Place chicken in a large bowl or pan. 
  • Pour salt water over chicken making sure chicken is fully covered.
  • Add wedges of fresh lemon, rosemary sprigs, sliced garlic cloves and peppercorns. 
  • Cover and refrigerate 1 hour to 4 hours.

whole chickens in a colander

  • Drain Chicken well and pat dry with paper towels. 

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How to Grill Rosemary Garlic Chicken:

  • Prepare a grill fire to about 350° with hickory wood for smoke flavor.

Garlic rosemary butter for grilled chicken in a skillet

  • Melt butter in a small pan and remove from heat. Add olive oil, rosemary, garlic, salt and pepper. Mix to combine.Whole raw chicken on a white pan
  • Place chicken on a sheet pan.

Injecting herb butter into breast of a whole chicken

  • Use an injector to inject herb butter into the breast of the chicken and thigh areas.

Injecting herb butter under the skin of a whole chicken

  • Use remaining butter and inject under the skin. 

whole chicken on a grill

  • Place chicken on the grill over indirect heat. 

Smoking a whole chicken on the grill

  • Cook with the grill closed for about 1 hour or until internal temperature reaches 165° with a digital thermometer. Stick the thermometer in the thick part of the thigh near the bone to test.

Whole Chicken on a platter with lemon slices and fresh rosemary

  • Remove chicken from grill and allow to rest 15 minutes before slicing and serving.

How to Store and Reheat:

Leftover chicken can be removed from the bones and stored in an airtight container in the refrigerator up to 4 days.

Grilled chicken can be frozen in 2 layers of plastic wrap and 1 layer of foil or in a vacuum sealed bag up to 3 months. Thaw in refrigerator.

Whole grilled chicken overhead view with lemon slices and rosemary on a white platter

We generally  brine and cook  3 chickens at once. It is just as simple as cooking 1 and then we have so many options for making quick and easy dinners throughout  the week. 

Recipes Ideas for Leftover Grilled Chicken:

Grilled chicken makes fantastic pasta dinners like cheesy chicken spaghetti. We also love to mix it with orange bbq sauce and serve it over rice with steamed broccoli. Make bbq chicken sandwiches using our homemade bbq sauce. We also love it in Chicken Pot Pie Soup.

Keep the carcass from grilled (or rotisserie) chickens and make homemade chicken broth. It’s easy to freeze and have on hand for soups and casseroles.

Serve grilled potato wedges, grilled corn on the cob and garlic bread with grilled chicken for a hearty and delicious dinner that everyone is sure to love. 

More Grilled Chicken Recipes to Try

Grilled Chicken on a platter with fresh rosemary and lemons

Make meal prep a snap this week by grilling whole chickens. This Rosemary Garlic Grilled Chicken has so much flavor and turns out so juicy and delicious. A great addition to any dinner plan. 

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Rosemary Garlic Grilled Chicken on a white platter with lemon slices and fresh rosemary
Yield: 4 servings

Rosemary Garlic Grilled Chicken

Prep Time: 1 hour 10 minutes
Cook Time: 1 hour
Total Time: 2 hours 10 minutes

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.

Ingredients

for the brine:

  • 4 quarts warm water
  • 1 cup kosher salt
  • 1 tablespoon peppercorns
  • 3 sprigs rosemary
  • 2 garlic cloves, sliced in half
  • 1 lemon, cut into wedges

for the chicken:

  • 1 whole chicken (3- 5 pounds)
  • 1/4 cup melted butter
  • 2 tablespoons olive oil
  • 3 tablespoons finely ground rosemary
  • 1 tablespoon granulated garlic
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fine ground pepper

Instructions

  1. Mix warm water with kosher salt until salt is dissolved.
  2. Place chicken in a large bowl and cover with salt water. Add rosemary sprigs, lemon, garlic and peppercorns. Cover and refrigerate 1- 4 hours.
  3. Drain chicken and discard brine.
  4. Pat chicken dry with paper towels and place on a baking sheet.
  5. Prepare a grill fire to about 350 ° with hickory wood for smoke flavor.
  6. Mix melted butter with olive oil, ground rosemary, garlic, salt and pepper.
  7. Use an injector to inject her butter down into the breast and thigh meat.
  8. Use remaining butter mixture to inject under the skin.
  9. 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.
  10. Remove from grill and allow to rest 15 minutes before slicing.

Notes

Leftover chicken can be removed from the bones and stored in an airtight container in the refrigerator up to 4 days.

Mix leftover chicken into soups, casseroles or heat up with bbq sauce for sandwiches.

Grilled chicken can be frozen in 2 layers of plastic wrap and 1 layer of foil or in a vacuum sealed bag up to 3 months. Thaw in refrigerator.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 536Total Fat: 39gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 162mgSodium: 745mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 41g

Nutritional information is estimated and may not be accurate.

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