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Garlic Rosemary Chicken with Grilled Lemon Chimichurri

5 from 1 vote
Brian Humiston – @brians_eats_lv
This garlic rosemary chicken recipe is a great idea for a mouthwatering BBQ weekend dinner.
Prep Time :10 minutes
Cook Time :30 minutes
Total Time :40 minutes
Servings: 7 pieces



  • 7 large chicken thighs
  • Oil for frying


  • 1 garlic head, peeled and crushed
  • 6 sprigs fresh rosemary, stems removed and chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • ½ cup lemon Juice
  • cup olive oil


  • ½ cup parsley, chopped
  • 1 garlic clove, pressed/finely minced
  • ¼ cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon red pepper flakes
  • Juice from 2 lemons, halved and grilled


  • Combine all the marinade ingredients in a large bowl and blend until smooth. Add in the thighs and coat them well. Cover the bowl and refrigerate for 12-24 hours.
  • Combine all the chimichurri ingredients in a container and refrigerate until needed.
  • Heat up oil in a frying pan over medium-high heat. Place the thighs skin-side down and render the fat for 20-25 minutes.
  • Flip over and sear the other side for another 5 minutes. Remove from the pan and let the thighs cool off on a rack or a plate for 5 minutes and serve with your favorite side dish.


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