Mediterranean Lemon Rosemary Chicken

Mediterranean Lemon-Rosemary Chicken
Servings: 4


  • 2 pounds bone-in chicken thighs with skin
  • Olive oil
  • Romano cheese, for serving
  • 1/2 cup olive oil
  • 2 garlic cloves, minced
  • Zest and juice of 1 lemon
  • 2 tablespoons fresh (or 2 teaspoons dried) rosemary
  • Salt and pepper to taste

Make It

Making Marinade

1. Combine all ingredients thoroughly.

Preparing and Grilling Chicken

2. Combine the chicken and the marinade in a ziplock bag. Leave it in the refrigerator for at least 20 minutes or up to 12 hours.

3. Prepare a fire with the heat concentrated on one side of the grill.

4. Place the marinated chicken on the grill away from the direct heat (save some of the marinade for basting and discard the rest). Cover and cook for about 15 minutes, then uncover and move the chicken directly over the heat. Grill uncovered, turning, until the skin is crisp and the meat juices run clear, 15 to 25 minutes.

5. Top with a drizzle of olive oil and a generous sprinkling of grated romano cheese.