Italian Grilled Chicken

My Italian grilled chicken is perfect for family cookouts and picnics. It has a simple lemon, chili and rosemary marinade which is an ideal contrast to the smoky and earthy flavor of the charcoal grill.



Italian Grilled Chicken

  • Servings: 4
  • Difficulty: medium
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  • 1 chicken (ca. 1.5 kg), best if organic
  • finely grated zest of 1 lemon
  • 4 tablespoons of lemon juice
  • 2 twigs of rosemary
  • 1 red chili pepper, cut into thin slices
  • 150 ml / 5.1 fl oz of olive oil
  • sea salt
  • freshly ground pepper


  1. Rinse the chicken in- and outside and pat dry. Using poultry shears cut the chicken along the breastbone then press down to flatten. Trim off any excess fat.
  2. Combine lemon zest, juice, rosemary (leaves pulled from twigs), chili and olive oil. Place the chicken in a large dish, pour over with the marinade and season with salt and pepper. Cover with a lid or clear food wrap and marinate for at least 2 hours.

  3.  Place the chicken on a hot grill (the charcoal should be covered with a white layer and glow red when you blow air on it). Grill for 1.5 – 2 hours, turning it regularly to make it evenly brown and crispy. To check if the chicken is cooked stick a knife or fork into the breast. The juices should be clear when running out. If they are milky and pink, the chicken needs more time. Serve immediately.


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