Tested till perfect Rosemary Grilled Chicken

Rosemary Grilled Chicken

Grilling a whole flattened chicken on a bed of rosemary infuses it with incredible summer flavour. A chive butter under the skin keeps it moist.

By The Canadian Living Test Kitchen

Source: Get Grilling: Summer 2007

  • rating starrating starrating starrating starrating star
  • Portion size 4 to 6


  • 14 sprigs 14sprigsfresh rosemary, (about 4 bunches)
  • 1/4 cup 1/4cupbutter
  • 2 tbsp 2tbspchopped fresh chivefresh chives
  • 1 1shallotshallots, minced
  • 1 pinch 1pinchpepper
  • 1 1whole chickenwhole chickens, (3 lb/1.5 kg)
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Soak rosemary sprigs in cold water for 30 minutes.

Meanwhile, in small saucepan or microwaveable bowl, melt together butter, chives, shallot and pepper; set aside.

Using kitchen shears, cut chicken down each side of backbone; remove backbone and wing tips and save for stock. Turn chicken breast side up; press firmly on breastbone to flatten. Tuck wings behind back.

Set foil drip pan over 1 burner of 2-burner barbecue or over centre burner of 3-burner barbecue. Pour water into pan to depth of 1 inch (2.5 cm). Heat remaining burners to medium.

Remove rosemary from water. Place on greased grill over unlit burner; place chicken, bone side down, on rosemary. Brush with about one-third of the butter mixture. Close lid and grill, adjusting heat if necessary to maintain temperature, for 30 minutes.

Brush with half of the remaining butter mixture; turn and brush with remaining butter. Grill until meat thermometer inserted in thickest part of thigh registers 185°F (85°C), about 1 hour.

Transfer to cutting board and tent with foil; let stand for 10 minutes.

Nutritional Information Per each of 6 servings

without skin : about

cal 215 pro 19g total fat 15g sat. fat 7g
carb 0 fibre 0 chol 88mg sodium 113mg

% RDI:

calcium 1 iron 5 vit A 10 folate 3
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