Skip to main content

Grilled Rosemary Chicken

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This aromatic grilled rosemary chicken is a sophisticated take on a classic BBQ favourite, blending fragrant herbs with a bright citrus lift. By marinating the chicken in a mixture of lemon juice, garlic, and fresh rosemary, the meat stays incredibly tender while developing a deep, savoury crust on the grill. The addition of a light dusting of smoked paprika provides a subtle warmth that perfectly complements the charred finish of the skin.

As a high-protein option, this dish is both satisfying and lean, making it an excellent choice for a healthy weekend lunch or a summer dinner party. Resting the meat is essential to ensure a succulent result, allowing the flavours to settle before tossing with fresh lemon slices. Serve it alongside a rich, shop-bought or homemade tomato jam to balance the herbal notes with a touch of sweetness.

In this article:

Video picks

Continue reading below

Ingredients for Grilled Rosemary Chicken

  • 2 (3–4-pound) chickens, each cut into 4 pieces, backbones removed

  • 180ml olive oil, divided

  • 60ml fresh lemon juice plus 1 lemon

  • 12 rosemary sprigs, divided

  • 10 garlic cloves, coarsely chopped

  • Kosher salt

  • freshly ground black pepper

  • 1 large pinch smoked paprika

  • Tomato Jam

How to make Grilled Rosemary Chicken

Back to contents

Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.

Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 60ml oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.

Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
flu eligibility checker

Ask, share, connect.

Browse discussions, ask questions, and share experiences across hundreds of health topics.

symptom checker

Feeling unwell?

Assess your symptoms online for free

Sign up to the Patient newsletter

Your weekly dose of clear, trustworthy health advice - written to help you feel informed, confident and in control.

Please enter a valid email address

By subscribing you accept our Privacy Policy. You can unsubscribe at any time. We never sell your data.