Rosemary Or Bbq Chicken Recipe
Make Rosemary Or Bbq Chicken Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Marinade / Rub
Chicken
Finishing / Garnish
Method
Marinade / Rub
Prepare Marinade
In a medium bowl whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard, 2 tablespoons finely chopped fresh rosemary, 1 teaspoon smoked paprika, 3 tablespoons minced garlic, 1 tablespoon brown sugar, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well combined. If you prefer a BBQ-style finish instead of rosemary-forward, stir in 1/2 cup BBQ sauce now (this will be both a marinade component and a basting sauce).
Marinate Chicken
Place the 8 pieces of bone-in, skin-on chicken into a large resealable bag or shallow dish. Pour the marinade over the chicken, massage to coat evenly, remove excess air from the bag, and refrigerate for at least 1 hour and up to 8 hours. For best flavor, marinate 3–4 hours. If using BBQ sauce in marinade, reserve an extra 1/4 cup BBQ sauce for basting.
Cooking
Preheat
If grilling: preheat grill to medium-high (about 400°F / 200°C) and oil grates. If oven-roasting: preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil and set a wire rack on top.
Prepare Chicken for Cooking
Remove chicken from the refrigerator 20 minutes before cooking to take the chill off. Pat the skin dry lightly with paper towels (this helps achieve crisper skin). Brush the skin side with 1 tablespoon olive oil and season lightly with an additional pinch of salt and pepper if desired.
Grill or Roast - Initial Cook
Grill method: place chicken skin-side down over direct heat for 4–6 minutes until skin is nicely browned and releases easily from the grates. Move to indirect heat, cover, and continue grilling for 15–20 minutes, turning once, until internal temperature reaches about 160°F (71°C). Roast method: place chicken skin-side up on the wire rack and roast in the preheated 425°F oven for 25–30 minutes until juices run clear and internal temperature reaches 160°F (71°C).
Baste and Finish
If using the rosemary-focused marinade (no BBQ sauce), baste the chicken once or twice with a few tablespoons of the reserved marinade during the last 5–8 minutes of cooking to build flavor and glaze. If using BBQ sauce, brush a generous layer of reserved or additional BBQ sauce onto the chicken during the last 5–8 minutes of cooking, turning and basting again for a sticky glaze. Continue cooking until the thickest part of the chicken reaches 165°F (74°C).
Finishing / Garnish
Garnish the rested chicken with fresh rosemary sprigs and serve with lemon wedges for squeezing over. Taste and add more salt or pepper to taste if desired.