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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
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!
Table of Contents
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.
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.
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.
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.
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!
Rosemary Chicken
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
- ¼ Cup Olive Oil
- 3-4 cloves Garlic – peeled and minced
- 1 TBS Fresh Rosemary Leaves – minced
- 1 tsp Worcestershire
- 1 tsp Lemon Zest – from 1 small lemon
- 1 tsp Granulated Sugar (substitute: agave)
- 1 ½ tsp Onion Powder
- To taste Kosher Salt and Ground Black Pepper
- 1 ½ Pounds Boneless Skinless Chicken Breasts – cut into 1 ½-inch cubes
- 8 10 to 12-inch Rosemary Sprigs – leaves removed from the bottom 2/3 to make a skewer
Creamy Lemon Dipping Sauce:
- ½ Cup EACH: Mayonnaise and Greek Yogurt (sub: you can use just one or the other)
- 2 tsp Dijon Mustard
- ¼ tsp Garlic Powder
- 1 TBS Lemon Juice
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!
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!
Nutrition
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RJ
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. Heck, the aioli is so good that I’ve made it without the chicken skewers and served it with steak and sweet potato fries (it’s my favorite thing to dip sweet potato fries in!). It’s one of those things I find myself craving. Thank you for sharing!
Amanda
Now, let me just say wowwwwwwwwww!!!! Using rosemary sprigs as the skewer = GENIUS! Great, great, great recipe 🙂
Mina
These chicken skewers have become my favorite! Great flavors!!!
Cheyanne Bany
Thanks, Mira! 🙂 Cheers and Happy Weekend!
Marvin
These are some seriously awesome skewers!!
Kennedy
Like heaven on a plate. 😉 I love that fresh rosemary in this. Thanks so much!
Cheyanne Bany
Thank you for the kind comment, Kennedy! Cheers!
Carrie
I’m all about grilling right now and I made this recipe last week. Always like an easy and healthy dinner. Thanks!
Cheyanne Bany
I’m so glad I could turn you on with my culinary abilities. I won’t tell my husband… He might get jealous 😉 I however, am super excited to hear this! lol Cheers, sweets!
Tammy
I love this first post in your new series. “Easy elegance” is right. These were so fun and yet sophisticated. Thank you!
Cheyanne Bany
Thank you for the kind comment, Tammy!
cheryl
Cheyanne, I don’t know whether to prepare this recipe or print the picture and hang it on my wall! Maybe I’ll do both! Love to you and (Boy). You and he are both strong and resilient and who knows what the future holds for the two of you! I am sure it will be wondrous and exciting!
Cheyanne Bany
Lol, Cheryl! I’ll multi-message some photos to your phone via text so you can have them on hand to stare at… while you print the recipe 😉 You know Boy and I very well, and you have seen us weather worse storms… so you know first hand that we will turn this into something good. Keep your fingers crossed because he is working on something as I type this. 🙂 Lots of love and hugs!