Rosemary Bricked Grilled Chicken

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Picture of Rosemary Bricked Grilled Chicken Recipe 1 Video | Photo: Rosemary Bricked Grilled Chicken Recipe
Rated 4 stars out of 5
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  • Read 31 Reviews
Total Time:
40 min
Prep
10 min
Inactive
10 min
Cook
20 min
Yield:
4 servings
Level:
Easy
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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

Directions

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.

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Newest Ratings and Reviews

Read all 31 reviews

  • on September 15, 2011

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    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.

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  • on August 05, 2011

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    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!!

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  • on November 09, 2010

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    Excellent! Moist and tender. Will do again.

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