This Grilled Rosemary Lemon Chicken recipe is easy to make for a crowd! I used drumsticks and thighs for the recipe, but breasts would work as well. This recipe can be part of a low-carb, keto, Atkins, gluten-free, grain-free, paleo, or Banting diet.
In a glass container big enough to hold all of the chicken pieces, whisk together the lemon juice, avocado oil, lemon zest, rosemary, garlic, and 1 teaspoon sea salt.
Add the chicken pieces to the marinate, turning to coat each one. Cover and refrigerate for at least 45 minutes and up to overnight. Turn chicken pieces once or twice during this time to be sure all pieces are equally coated with marinate.
Preheat grill to high with grill closed. If desired, sprinkle chicken pieces lightly with sea salt. Place chicken pieces on the grill with skin side down. Close grill and turn heat to low.
Grill chicken skin-side down until brown on the skin browns, about 5-7 minutes. Turn chicken so the skin is up, close grill and continue to cook over low heat until cooked through, about 5-7 minutes, but the time can vary wildly depending on the grill and thickness of the chicken pieces.
Remove from grill and allow to rest for 5 -10 minutes before serving.
Nutritional values for this recipe include the marinate.
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