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Ingredients
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Marinade
Method
Preparation
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper. Whisk together until well blended.
- 2
Marinate the Chicken
Place the 24oz Bell and Evans half-chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it's fully coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for at least 2 hours, preferably overnight for maximum flavor.
- 3
- 4
Grill the Chicken
Remove the chicken from the marinade and let any excess drip off. Place the chicken skin-side down on the grill. Cook for about 15-20 minutes, then flip and cook for an additional 15-20 minutes or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
- 5
Rest and Serve
Once cooked, remove the chicken from the grill and let it rest for 5-10 minutes. This allows the juices to redistribute. Cut into serving pieces and enjoy!