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Juicy, tender, and packed with rich, herb-forward flavor, this BBQ Rosemary Chicken is next-level delicious! Featuring smoky, flame-kissed grilled chicken marinated with bold garlic, zesty lemon, threaded on a rosemary kabob, and served with a creamy lemony sauce for dipping, this recipe brings irresistible flavor to each bite.

“This is one of my favorite recipes! The aioli is seriously so delicious that I always at least double the recipe. I cut up any leftover chicken and mix it with the aioli and have it with a salad for lunch the next day…It’s one of those things I find myself craving. Thank you for sharing!”

– R.J
Overhead photo of grilled rosemary chicken with lemon aioli on a white plate.

Update: This recipe for chicken with fresh rosemary was originally published in June 2015. I made updates to the article below to include more information about making this recipe at home 

Hi, friends! If you’re looking for a grilled chicken recipe that’s bursting with flavor, super simple to make, and guaranteed to impress—you’ve found it!

About this grilled rosemary chicken

Summer just wouldn’t be the same without grilling and these grilled rosemary chicken kabobs are such a fun way to present chicken.

Imagine: tender chunks of chicken breast marinated in a robust combination of rich olive oil, fresh rosemary, pungent garlic, and zippy lemon zest. Threaded onto rosemary skewers and cooked on the grill until perfectly juicy and flame-kissed, the aromas alone may have your neighbors peaking over the fence! This rosemary chicken recipe delivers a harmonious blend of flavors that will just dance on your tastebuds.

Bonus points: these kabobs couldn’t be any easier to throw together. You’ll need just a few basic pantry and kitchen ingredients, plus about 10 minutes of hands-on prep time to make it.

Whether you serve them simply with a creamy lemony sauce for dipping, pile the chicken inside fluffy naan bread, or serve it over steamed rice with veggies, this bright, savory, and herby grilled chicken will be a hit with anyone who tastes it!

If you’re looking for more recipes with chicken, garlic, and lemony flavors, be sure to try these fan-favorite recipes next: chicken lemon stir fry and lemon basil pasta with chicken.

Why you’ll love this recipe

These lemon rosemary chicken kabobs are the perfect addition to your summer grill menu! Here’s why you’re going to love this dish:

  • Super Easy. Once marinated, these rosemary skewers will take you 10 minutes or less to cook!
  • Simple ingredients. There’s nothing complicated or hard to source when it comes to the ingredients for these rosemary chicken skewers!
  • Tender and flavorful. Say goodbye to bland chicken without having to slave away in the kitchen. The rosemary and lemon marinade adds delicate flavor while also tenderizing the chicken.
  • Versatile. Add sliced vegetables in between the garlic and rosemary chicken, adjust the seasonings in the marinade, or use another cut of chicken for this recipe. 
  • Original Recipe. I created this recipe back in 2015. It’s an original, distinctive take on rosemary chicken and many copycat recipes have come into existence since.
Action photo of a spoon stirring chicken in a lemon rosemary marinade.

Ingredients for bbq rosemary chicken

Get your grill-on after marinating the chicken with just a handful of ingredients. Here’s everything you’ll need to get started: 

  • Chicken. I prefer to use boneless skinless chicken breasts, however, chicken thighs work too. Just be sure to cut the chicken into uniform pieces. 
  • Rosemary Sprigs. You’ll want to grab the longest rosemary sprigs you can find and then strip the leaves from the bottom 2/3 to create a rosemary skewer. Alternatively, you can just use regular wooden or metal skewers for the kabobs.
  • Lemon Zest. Proves a bright, citrusy flavor to the chicken marinade.
  • Olive Oil. Be sure to use a good-quality brand.
    • Substitution: Vegetable oil, avocado oil, or coconut oil. 
  • Garlic Cloves. Peeled and minced. Need help? This tutorial walks you through how to prep garlic.
  • Worcestershire Sauce. Provides a rich savory umami flavor.
  • Granulated Sugar. Just a pinch balances all the flavors.
    • Substitution: You can swap in honey or agave if you prefer.
  • Onion Powder. For a little allium goodness.

Recipe variations

  • Marinade. Add spices and seasonings such as smoked paprika, cayenne pepper, and ginger. You can also use chopped thyme, marjoram, and oregano in this garlic rosemary chicken marinade as they pair beautifully with rosemary. 
  • Veggie and Chicken Kabobs. Consider threading an assortment of vegetables between the cubed chicken, such as sliced zucchini, red bell pepper, and red onion. 
  • Oven Baked Rosemary Chicken. Not grilling season? No worries. Simply place the marinated rosemary chicken onto a greased baking sheet and roast in the oven until golden and cooked through to an internal temperature of the chicken reads 165-degrees Fahrenheit on an instant-read thermometer. 
Overhead photo of raw lemon garlic and rosemary marinated chicken on skewers - before grilling.

How to make rosemary chicken kabobs

This recipe for rosemary skewer chicken is a heck of a lot easier than making pie. Here’s what you’ll do:

  1.  Marinate the Chicken. Combine all marinade ingredients in a small bowl and whisk to combine. Then, place the cubes of chicken in a large resealable bag and pour in marinade. Turn chicken to thoroughly coat. Let the chicken marinate in refrigerator for at least 8 hours.
  2. Soak Rosemary: Place large rosemary skewers into a shallow dish, cover with water and allow to soak at least 30 minutes, up to overnight.
  3. Prepare Chicken Skewers: Remove the rosemary skewers from water and the chicken from the marinade. Next, thread the marinated chicken onto the rosemary skewers, discarding marinade.
  4. Grill Rosemary Chicken Skewers: Heat a charcoal grill, gas grill, or grill pan to medium high heat. Oil the grates and grill chicken skewers, turning halfway through cook time, until chicken is cooked through and reaches an internal temperature of 165 degrees F on a meat thermometer, about 8 -10 minutes.
  5. Rest and Serve: Let the chicken skewers rest for 5 minutes before serving. Serve chicken on rosemary skewers with lemon aioli and lemon wedges. Enjoy!

Chef expert tips for perfect results every time!

  • Marinate Chicken Overnight. For the best flavor, make sure you allow the chicken to sit in the garlic, rosemary and lemon marinade for at least 30 minutes, but preferably overnight.
  • Uniform Chicken. Cut the chicken into uniform size pieces so that the kabobs cook evenly.
  • Soak Skewers. Soak the rosemary sprigs in water for 30 minutes to prevent it from burning up on the grill.
  • Oil Grill. To prevent sticking and ensure beautiful char marks, oil the grill grates before cooking.
  • Rest Rosemary Chicken Before Serving. Allow the grilled chicken skewers to rest for 5 minutes so that the juices can redistribute.
  • Don’t Skip the Sauce. The creamy lemony aioli sauce really makes this bbq rosemary chicken next level delicious, so don’t skip it. And a light sprinkling of Maldon salt, a little crushed red pepper flakes and a side of lemon wedges are a few garnishing ideas to try here.
Close-up photo of grilled rosemary and garlic chicken on rosemary skewers.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can you use rosemary as a skewer?

Yes! I’ve ditched the traditional wooden and metal skewers and replaced them with rosemary sprigs for these rosemary skewers. It adds to the pretty presentation and creates more flavor in the chicken too!

Should I rinse rosemary before using?

It’s a good idea to gently rinse the rosemary springs with your hands under running water to dislodge any dirt or debris remaining. The sprigs will need to be soaked as well, much like you’d do for wooden skewers. 

What flavor does rosemary add?

Rosemary imparts a woody fragrance and piney flavor to the meat. It’s great for balancing rich beef but is also a great option for poultry too. 

Can I make this rosemary chicken recipe ahead of time?

Absolutely! This is a wonderful meal to prep ahead as the chicken needs time to marinate. To make this bbq rosemary chicken recipe ahead—just make the lemon, garlic, and rosemary marinade, cube the chicken, drop the chicken into the marinade, and then refrigerate until ready to grill.

What if I don’t have fresh rosemary?

If you don’t have fresh rosemary, you can simply use 1/3 the amount of dried rosemary in the chicken marinade. And then you’ll need to use bamboo, wooden, or metal skewers for the chicken kabobs.

Overhead photo of BBQ rosemary chicken skewers with creamy lemon dipping sauce on a white plate.

Serving rosemary and garlic chicken

This grilled rosemary chicken can be enjoyed with many side dishes and dipping sauces. Here are some suggestions for you to try:

Common serving suggestions

  • Alongside Lemon Aioli. Serve your grilled chicken simply alongside a creamy-dreamy lemon-kissed sauce for dipping. I’ve included it in the recipe card for you.
  • On a Bed of Rice or Couscous. Keep things classic and pair the chicken with your favorite rice dish, I personally love my lemon rice with feta, zucchini rice, or lemon couscous recipe here.
  • Stuffed Inside a Pita. Take the rosemary lemon chicken off the kabob and stuff it inside a warm pita with sliced tomatoes, cucumbers and a drizzle of Alabama white sauce.
  • With Roasted or Grilled Veggies. Serve alongside your favorite seasonal veggies, like grilled corn on the cob, zucchini, and/or peppers.

Unique serving ideas

Storing leftovers

  • Refrigerator Storage: Allow the leftover bbq rosemary chicken kabobs to cool completely before transferring to an airtight container. Grilled rosemary chicken will keep in the fridge for 3-4 days.
  • Freezer Storage: Store leftover rosemary garlic chicken in an airtight container in the freezer for 3 months. And be sure to thaw it overnight in the fridge before cooking.
  • Reheating instructions: Warp leftover grilled chicken in aluminum foil and reheat gently in a 350-degree oven.
Close-up photo of grilled chicken rosemary drizzled with a creamy sauce.

Fire up the grill and sink your teeth into some finger-lickin’ chicken with this recipe for bbq chicken on rosemary skewers. Whether you’re grilling for a crowd or whipping up a quick family dinner, you’ll love the juicy, herby results. Until next time friends, cheers!

Cheyanne

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More grilled chicken recipes!

Overhead photo of four grilled rosemary chicken kabobs with lemon aioli on a large plate.

Rosemary Chicken

5 from 7 votes
Total Time: 20 minutes
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 8 servings
Juicy, tender, and packed with rich, herb-forward flavor, this BBQ Rosemary Chicken is next-level delicious! Featuring smoky, flame-kissed grilled chicken marinated with bold garlic, zesty lemon, threaded on a rosemary kabob, and served with a creamy lemony sauce for dipping, this recipe brings irresistible flavor to each bite.

Equipment

  • 1 Large Bowl or Resealable Bag – for making marinade and marinating chicken
  • 1 Shallow Bowl – for soaking rosemary skewers
  • 1 Grill – for grilling rosemary chicken

Ingredients 

Creamy Lemon Dipping Sauce:

Instructions

  • Marinate Chicken Pieces: To a large bowl or resealable bag, add the olive oil, minced garlic, minced rosemary, Worcestershire, sugar, lemon zest, onion powder, 2 teaspoons kosher salt, and a ¾ teaspoon ground black pepper. Grab a whisk and stir the ingredients vigorously until throughly combined.
    Then, add the pieces of chicken to the marinade. Stir or toss well to coat the chicken in the marinade.
    Next, cover the bowl or seal the bag and place the chicken in the fridge. Let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours or overnight, stirring a couple times.
  • Soak Rosemary Sprigs or Wooden Skewers in Water: Place the rosemary sprigs or wooden skewers into a shallow pan (or bowl large enough to hold them) and cover with cool water.
    Set the rosemary aside and let soak for at least 30 minutes, or up to 2 hours.
  • Meanwhile, Make the Lemon Aioli: To a small bowl, add the mayonnaise, yogurt, Dijon, mustard, garlic powder, and lemon juice. Season with a ¼ teaspoon salt and a scant 1/8 teaspoon pepper. Then whisk the ingredients together until they’re well combined.
    Give the sauce a taste and then adjust the flavors to suit your taste buds. Then, cover the bowl with plastic wrap and store in the fridge until you're ready to use the dipping sauce.
  • Light Grill: Heat a grill or grill pan to medium-high heat (between 375 to 400-degrees Fahrenheit).
  • Thread Chicken onto Rosemary Skewers: Remove the rosemary skewers from the water and shake dry.
    Then remove the chicken from the marinade and thread them onto the rosemary sprigs, discarding the marinade.
  • BBQ Rosemary Chicken: Oil the grill grates and then add the chicken to the grill.
    Close the grill and cook the rosemary chicken, turning the skewers every 2-3 minutes, for a total of 8-12 minutes or until the chicken is cooked through to an internal temperature of 165-degrees Fahrenheit.
  • Serve Rosemary Chicken Skewers with Lemon Dipping Sauce: Let the chicken rosemary skewers rest for 5 minutes before serving with lemon wedges and the lemon dipping sauce on the side. Enjoy!
    Overhead photo of four grilled rosemary chicken kabobs with lemon aioli on a large plate.

Notes

  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can!
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 259kcal    Carbohydrates: 2g    Protein: 18g    Fat: 20g    Saturated Fat: 3g    Polyunsaturated Fat: 7g    Monounsaturated Fat: 8g    Trans Fat: 0.04g    Cholesterol: 60mg    Sodium: 212mg    Potassium: 339mg    Fiber: 0.2g    Sugar: 1g    Vitamin A: 44IU    Vitamin C: 3mg    Calcium: 12mg    Iron: 1mg

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