Simple, summery Tuscan Grilled Lemon Rosemary Chicken

Rosemary, garlic and lots of lemon create an easy-to-make, delicious grilled chicken dish. Recipe below.

FOR US, PART OF THE CHARM OF GRILLING IS SIMPLICITY. Uncomplicated recipes that let you relax when cooking, hanging out with guests instead of performing alchemy in the kitchen and at the grill. This simple chicken recipe is a prefect example.

Based on a recipe by Ina Garten, it combines a handful of ingredients into a bright, herby marinade—lemon juice and zest, fresh rosemary, garlic and olive oil. It does take a little planning, though. Ideally, you want the chicken to marinate overnight, and at least 4 hours. We went with 4 hours because we (I) didn’t plan that well. Next time, we’ll definitely marinate it overnight.

In sticking with the simplicity mode, you don’t need to go all matchy with this dish and prepare an Italian feast. We served it with kimchi potato salad and steamed asparagus. You could also do a classic potato salad and maybe a mixed greens salad.

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Tuscan Grilled Lemon Rosemary Chicken

Rosemary, garlic and lots of lemon create an easy-to-make, delicious grilled chicken dish.

Course Grilling, Main Course

Cuisine Italian-inspired

Servings 4

Ingredients

• 4 each, chicken thighs and drumsticks (8 pieces total)
• kosher salt
• 1/3 cup olive oil, plus more for the grill
• 2 teaspoons lemon zest (from 2 lemons)
• 1/3 cup fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon finely chopped fresh rosemary leaves
• freshly ground black pepper
• 1 lemon, halved

Instructions

• Season the chicken generously with salt. Place chicken in a glass dish big enough to hold it in a single layer—we used a baking dish. You could also use a zippered plastic bag.
• Put 1/3 cup olive oil, lemon zest, lemon juice, garlic, rosemary and a generous grind of black pepper in a measuring cup and whisk with a fork to combine. Pour over chicken in glass dish and turn to evenly coat. Cover the glass dish (we stretched plastic wrap over it) and marinate in the fridge overnight (or at least 4 hours), turning the chicken 2 or 3 times during the process.
• About 1/2 hour before you’re ready to put the chicken on the grill, take it out of the fridge and let it come to room temperature. If you’re grilling with charcoal, do this when you light the coals.
• Arrange the grill for indirect cooking; again, if you’re using charcoal, arrange the coals on one side of the grill. Lightly brush the grilling rack with oil. Remove the chicken from the marinade, shaking off excess marinade, and place it on the grill skin side down away from the coals. Close the lid and cook for 5 minutes. Turn the chicken, close the lid and cook for another 5 minutes.
• Move the chicken over the coals or heat, skin side down. Close the lid and cook for 5 minutes. Turn the chicken skin side up; if some pieces are getting charred, swap them around to cooler spots (like where the less charred pieces were). Close the lid and cook for another 5 minutes.
• By now, if the chicken’s not done, it should be getting close. Check with an instant read thermometer. If it’s at least 165ºF in the thickest parts, it’s done. If not, move it to the indirect cooking part of the grill, close the lid and continue to cook, checking every 4 minutes or so.
• While the chicken is grilling, place the lemon halves cut side down over the coals. You want them to get a little charred and take on some smoke. Transfer them to a bowl and set aside.
• When it’s done, transfer chicken to a platter and let it rest for 5 minutes. Squeeze the grilled lemon halves over the chicken, then serve.