Rosemary Lemon Twin Roast Chickens for the Grill
Fire up the grill and impress your guests with these irresistible Rosemary Lemon Twin Roast Chickens for the Grill! Bursting with aromatic fresh rosemary, zesty lemon, and savory garlic, this recipe transforms simple whole chickens into tender, golden masterpieces of flavor. The secret lies in a lemon zest and paprika rub tucked beneath the skin, which infuses every bite with tangy, smoky notes. Stuffed with herb sprigs, garlic cloves, and lemon halves, then brushed with olive oil for a crispy finish, these chickens are cooked to perfection over indirect heat. Ideal for outdoor gatherings, this easy-to-follow recipe delivers a juicy, flavorful feast for up to 8 servings. Perfectly paired with grilled vegetables or a fresh salad, this dish is your ticket to a show-stopping barbecue experience.
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Recipe Information
Ingredients
- 2 whole chickens
- 3 lemons
- 8 fresh rosemary sprigs
- 6 garlic cloves
- 4 tablespoons olive oil
- 2 tablespoons salt
- 2 teaspoons black pepper
- 2 teaspoons paprika
- 2 onions
Instructions
Prepare the chickens by removing any giblets or excess fat. Rinse the chickens under cold water and pat dry with paper towels.
Zest two of the lemons and set the zest aside. Then, slice all three lemons into halves for later use.
In a small bowl, mix together the lemon zest, salt, black pepper, and paprika.
Using your hands, carefully loosen the skin of the chickens around the breast area to create a pocket. Rub the lemon zest mixture under the skin and over the outside of the chickens.
Slice the garlic cloves in half, and stuff each chicken cavity with 3 halved garlic cloves, 2 rosemary sprigs, and 3 lemon halves.
Peel and quarter the onions, and place them inside the chickens or around them during cooking for added flavor.
Brush the chickens all over with olive oil for additional crispiness and flavor.
Preheat the grill to medium heat, around 375°F (190°C), and set it up for indirect grilling.
Place the chickens breast side up over the indirect heat zone. Close the grill lid and cook for approximately 75–90 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs.
Rotate the chickens halfway through cooking for even browning. If you desire crisper skin, move them briefly over direct heat at the end of the cooking process.
Remove the chickens from the grill and let them rest for 10–15 minutes before carving.
Serve alongside your favorite side dishes, and enjoy the aromatic flavors of rosemary, lemon, and garlic.
Nutrition Facts
Calories |
1214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 176 mg | 59% | |
| Sodium | 14340 mg | 623% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 23.4 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1477 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
