Traditional recipes

Barbecued chicken with rosemary and bacon recipe

Barbecued chicken with rosemary and bacon recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken breasts

A sprig of rosemary adds wonderful flavour to this quick and easy recipe for barbecued bacon-wrapped chicken breasts.

4 people made this

IngredientsServes: 4

  • 4 teaspoons garlic powder
  • 4 skinless, boneless chicken breast halves
  • salt and pepper to taste
  • 4 sprigs fresh rosemary
  • 4 thick slices bacon

MethodPrep:10min ›Cook:16min ›Ready in:26min

  1. Preheat an outdoor barbecue for medium-high heat, and lightly oil the barbecue grate.
  2. Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a wooden skewer or an additional thick rosemary stem.
  3. Cook the chicken breasts the juices run clear, about 8 minutes per side. Stay near the barbecue to combat any flare ups from the bacon. Remove the skewers before serving.

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Reviews & ratingsAverage global rating:(316)

Reviews in English (216)

by Julie Fegler

This is a great summer recipe - quick, fresh tasting and delicious too! I used thin chicken breasts so that the bacon and rosemary didn't get overdone. The rosemary flavor is very subtle, with the bacon flavor being stronger. It is an elegant dish that would be impressive for guests, but is simple enough to enjoy on a busy weeknight as well.-19 Jun 2011

by Amy

HOLY !!! Um.. SERIOUSLY... BEST chicken that's ever come off my grill. I dont like bacon, and I dont like rosemary, but this was FANTABULOUS!! I will be making this as often as possible. Oh, and I didnt have fresh rosemary, so I used dried rosemary and it was still perfect. The best part is all I have to keep on my grocery list is bacon and chicken. Garlic powder and rosemary are always in the cabinet. THANK YOU SKOO!!!-28 Jun 2011

by shasty

We made this exactly as written and it was so very good. Don't let the amount of garlic powder scare you away! We sprinkled 1tsp on each half breast (1/2 tsp on each side). The bacon wasn't super crispy but that didn't take anything at all away from this. We even accidentally lost track of time and the probe said 190 degrees...we panicked a got it off the grill asap and it was still moist and tasted great!! VERY EASY! Might try a different bacon next time for variety.-19 Jun 2011


Five-Minute Grilled Chicken Cutlets With Rosemary, Garlic, and Lemon Recipe

Why It Works

  • A quick marinade performs double duty as a finishing sauce.
  • Cutting the chicken into cutlets makes for record-fast cooking time.
  • Cooking the chicken almost all the way through on one side develops plenty of browned flavor while maintaining juiciness.

Even I have days in which I've spent far too long in front of a computer screen and realize that I only have half an hour before my wife gets home and it's dinnertime. This right here is the easiest, most foolproof way I know to get a hot grilled chicken dinner on the table in record time. Not only that, but it packs in more flavor than most all-day recipes.


Barbecued Chicken

What’s the secret to our barbecued chicken? We marinate it in Italian dressing! Then we cook it low and slow–that’s chicken with the Neely brothers’ touch. I love to cook chicken in two halves, because the bones and carcass help keep it moist. You can always cut it into individual pieces once it’s done. I can guarantee you a great bird if you use our dressing, but feel free to use bottled Italian dressing in a pinch. This lively dressing begins with a wonderful spice mix. Make two batches: one to have on hand for several batches of salad dressing, the other to use as a seasoning for grilled or roasted chicken.

Occasion Casual Dinner Party, Family Get-together

Recipe Course main course

Dietary Consideration egg-free, gluten-free, peanut free, soy free

Taste and Texture crisp, hot & spicy, juicy, meaty, savory, smoky, spiced, sweet, tangy

Ingredients

  • Two 3- to 4-pound chickens, halved lengthwise (or 4 whole bone-in chicken breasts , or 10 bone-in thighs or legs)
  • 1 cup Zesty Italian Dressing
  • 2 tablespoons Neely’s Barbecue Seasoning
  • 1 cup Neely’s Barbecue Sauce, plus more for serving

Instructions

Rinse the chicken halves in cold water, and pat dry with paper towels. Place the chicken in a large bowl or baking dish, coat with the Zesty Italian Dressing, and dust with Neely’s Barbecue Seasoning. For best results, allow the chicken to marinate in the fridge for at least 2 hours, or overnight.

Thirty minutes before you’re ready to cook the chicken, take it out of the fridge and allow it to come to room temperature, then preheat the grill to 250°F, preferably over hickory and charcoal. Place the chicken halves on the grill, cavity-side up. Cover the grill, and cook for about 50 minutes. Flip the chicken over, and cook until it turns golden brown, and the wing and drumstick become very tender and pull easily away at the joints, another 15 to 20 minutes. Brush the chicken with Neely’s Barbecue Sauce during the last 5 minutes of cooking, and serve with additional sauce.


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Preparation

Season the Chicken:

  • In a small bowl, mix the olive oil, salt, chili powder, paprika, brown sugar, thyme, black pepper, chipotle powder, and garlic. Rub all over the chicken and between the breast meat and skin. Cover and refrigerate for up to 24 hours or let sit at room temperature for 30 minutes. Set aside 1/4 cup of the honey glaze for drizzling over the cooked chicken.

Gas-Grill Instructions:

  • Heat all burners of a gas grill to medium low. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, lower the burners slightly. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
  • Set the chicken, skin side down, on the grill, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

For a three-burner gas grill, turn the middle burner off and set the front and back burners to medium low. For a two-burner grill, turn the back burner off and set the front burner on high.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Charcoal Grill Instructions

  • Prepare a charcoal fire with a hot zone and a cooler zone by pushing all the coals to one side of the grill. An oven thermometer resting on the grill grate (over the hot zone of the charcoal fire) should register about 450°F with the lid down, or you should be able to hold your hand a couple of inches above the grill for 3 or 4 seconds. If it’s hotter than this, let the coals cook down. Brush the grill grates with a stiff wire brush and then wipe with a lightly oiled wad of paper towels.
  • Set the chicken, skin side down, on the grill over the hot zone of the fire, cover, and cook until it’s nicely browned and easily releases from the grates, 5 to 10 minutes. Watch carefully during this stage and if a flare-up occurs, move the chicken away from the flames until they die down. If necessary, squirt the flames with a little water to quench them.

Flip the chicken and move it to the cooler zone of the grill (an oven thermometer set on the cooler part of the grill (with the lid down) should register about 350°F). Brush the bird with some of the glaze, cover, and cook, brushing with the glaze every 5 minutes, until an instant-read thermometer inserted in the thickest part of the thighs registers 165° to 170°F, about 30 minutes. Check on the fire occasionally it may be necessary to add fresh charcoal as the fire dies down. Let rest on a cutting board for 5 minutes. Carve and serve drizzled with the reserved glaze.

Serve a Summer Succotash on the side, with Caramelized Plum Shortcakes (or simply caramelized plums over ice cream) for dessert.


Whole Grilled Chicken

Special Equipment: 1 cup apple or pecan wood chips (optional)

Ingredients US Metric

  • 6 cups cold water
  • 1/2 cup Diamond brand kosher salt
  • One (4- to 4 1/2-pound) chicken
  • 1/2 lemon, sliced thin
  • 2 tablespoons rosemary leaves, finely chopped
  • 2 tablespoons minced garlic, finely chopped
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon freshly ground black pepper

Directions

Whisk together the water and salt in an 8-quart or larger container. Add the chicken, cover, and refrigerate for at least 12 hours and up to 24 hours.

Soak the wood chips, if using, in water for 30 minutes.

If using a charcoal grill, about 1 hour before grilling the chicken, set up your grill for indirect grilling (which basically means putting the pile of coals on one side and nothing on the other side).

If using a gas grill, about 20 minutes before grilling the chicken, heat your grill to 250°F to 300°F (121°C to 149°C), or medium-low.

Combine the lemon slices, rosemary, garlic, oil, and pepper in a food processor or mortar or molcajete or a heavy bowl and use a pestle or back of a wooden spoon to slowly but firmly mash the ingredients together until pulpy and mushy.

Remove the chicken from the brine, rinse under cold water, and pat dry with paper towels. Rub the lemon mixture onto the skin and let stand at room temperature for 15 minutes.

Place the chicken on the grill directly over the heat. Grill 7 minutes or until grill marks and some charring appear. Turn the chicken over and grill for 7 more minutes.

Using tongs, move the chicken to the cool side of the grill. If using wood chips, sprinkle them over the hot coals or fashion them into a packet made of aluminum foil and pierce the packet several times. Grill, covered with grill lid, for 1 to 1 1/2 hours or until a meat thermometer inserted into thickest portion registers 165°F (74°C). (A meat thermometer is essential when cooking a whole bird. The best place to check the chicken’s internal temperature is where the thigh meets the body of the bird. Insert the thermometer deep into the meat, close to the bone.)

Remove the chicken from the grill and let it stand 10 minutes before carving and serving. Originally published June 7, 2015.

Recipe Testers' Reviews

This whole grilled chicken was fantastic! Brining the chicken kept it really moist and the flavor of the lemon and rosemary was really lovely.

I brined the bird for 16 hours, drained it, patted it dry, and let it sit in the fridge for 4 more hours before continuing with the recipe. I used a gas grill, and instead of sprinkling the apple chips around the grill, I soaked them in water for 30 minutes, wrapped them in a foil pouch, and poked several holes in the pouch. I put it on the grill next to the chicken for the whole cooking time. The flavor from the smoke was subtle, but it did impart a lovely coloring to the meat of the chicken.

I had been perfectly content grilling cuts of meat, including beef, chicken, and pork, until now. But I am utterly impressed with the juiciness of this whole grilled chicken. I can't wait to try my classic tandoori chicken recipe with this cooking method.

I smashed the garlic, rosemary, and lemon to a mashed guacamole consistency. (Did I mention I adore lemon and rosemary?) The Indian in me can't resist brining or marinating anything for less than 24 hours. So 24 hours it was. Since our gas grill doesn't have a temperature gauge, we kept it to "smoke" indicator. Took us closer to 1 hour and 45 minutes to cook it to 165°F. Either way, it was worth the wait.

Ultra moist and flavorful—truly a weekend winner. The flavoring is classic. Looking forward to grilling chicken using this method with my own spice mixture soon.

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Ingredients

  • Serving Size: 1 (150.5 g)
  • Calories 238.2
  • Total Fat - 4.4 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 96.4 mg
  • Sodium - 229.5 mg
  • Total Carbohydrate - 11.3 g
  • Dietary Fiber - 0.3 g
  • Sugars - 9.5 g
  • Protein - 35.6 g
  • Calcium - 24.1 mg
  • Iron - 1.3 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

Sauce, in a small saucepan combine ketchup, cider vinegar, horseradish, brown sugar, minced garlic, thyme and black pepper whisk together to mix ingredients.

Step 2

Bring to a boil over medium/low heat. Cook about five minutes until thickened. Remove from heat.

Step 3

Brush chicken breasts with sauce (both sides) and place in foil lined pan

Step 4

Broil or grill basting with remaining sauce until no longer pink in centre. Allow to stand five minutes before serving


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