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.
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.
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:
- 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.
- Drain Chicken well and pat dry with paper towels.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
How to Grill Rosemary Garlic Chicken:
- Prepare a grill fire to about 350° with hickory wood for smoke flavor.
- Melt butter in a small pan and remove from heat. Add olive oil, rosemary, garlic, salt and pepper. Mix to combine.
- Place chicken on a sheet pan.
- Use an injector to inject herb butter into the breast of the chicken and thigh areas.
- Use remaining butter and inject under the skin.
- Place chicken on the grill over indirect heat.
- 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.
- 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.
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.
Dry rubbed chicken thighs with seasonal vegetables is one of the most delicious meals you can make on the grill. A real family pleaser that is flavorful and filling. Our signature brown sugar dry rubbed chicken thighs with tons of smoke flavor. Everyone is sure to love this simple and delicious recipe. Sweet and spicy chicken tenders are a breeze to grill for busy weeknights. You will love how fast this flavorful dinner comes together! Delicious grilled chicken and vegetables is always a favorite for cookouts and weeknight dinners. Prep your ingredients ahead for a quick and easy meal on the grill. This smoked chicken is rubbed with my favorite mustard barbecue sauce. It's a delicious meal for any night of the week and a great addition to meal prep. Smoked chicken with our favorite blackened seasonings makes for a super flavorful dinner. A weekend favorite at house.More Grilled Chicken Recipes to Try
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.
FOLLOW OUT GRILLING ON SOCIAL MEDIA
FACEBOOK * PINTEREST * INSTAGRAM * TWITTER
IF YOU LOVE THIS RECIPE AS MUCH AS I DO, PLEASE LEAVE A COMMENT AND A FIVE STAR REVIEW, AND BE SURE TO HELP ME SHARE ON PINTEREST!
Rosemary Garlic Grilled Chicken
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
- ¼ cup melted butter
- 2 tablespoons olive oil
- 3 tablespoons finely ground rosemary
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
- ½ teaspoon fine ground pepper
Instructions
- 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.
Notes
Nutrition
