Roast chicken is one of my favorite things on Earth. But now that summer is here, instead of turning on the oven, it’s time to fire up the grill. Chicken pieces are great when they’re grilled. But for our Lemon-Garlic Grilled Chicken recipe, we pop the entire bird right on the grill grates. It cooks up so moist and delicious, just thinking about it makes me hungry!
Our easy-prep marinade infuses the bird with savory goodness. The secret ingredient? Fennel seeds. This dried, aromatic seasoning has a licorice-like flavor that complements meats, vegetables, soups and stews. For our recipe, we crush the seeds to release even more of a zingy pop. Then, we spread the marinade in the cavity and over the skin to ensure it completely infuses the meat. Best of all, you can prep the chicken the night before and refrigerate. The longer in sits, the better it gets. Give this recipe a try. Then leave us a comment below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- ¼ cup finely chopped fresh parsley
- ¼ cup lemon juice
- 2 Tbs. olive oil
- 3 cloves garlic, minced
- 1 tsp. fennel seeds, crushed
- 1 (4–5 lb.) chicken
Instructions
PrintCombine parsley, lemon juice, oil, garlic, fennel, ½ tsp. salt and ¼ tsp. pepper. Brush mixture over outside of chicken and in cavity. Place chicken on large plate. Cover and chill at least 1 hr. or up to overnight.
Remove chicken from refrigerator; let stand at room temperature while grill heats. Prepare grill for medium indirect-heat cooking. Uncover chicken; transfer from plate to indirect heat on grill.
Grill chicken with lid closed until juices run clear and meat thermometer inserted into thickest part of thigh away from bone registers 170°F, 1¼–1½ hrs. Let chicken rest 10–15 min. before carving.
Nutrition
- Calories: 433
- Fat: 27 gram
- Saturated Fat: 7 gram
- Protein: 44 gram
- Carbohydrate: 2 gram
- Cholesterol: 142 mg
- Sodium: 329 mg
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