Siciliansk grillrostad kyckling

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This Sicilian grill-roasted chicken is a vibrant, Mediterranean-inspired dish that brings a burst of sun-drenched flavour to your table. By using indirect heat on the grill, the chicken remains incredibly succulent while developing a beautifully crisp skin, all without the need for heavy sauces. The combination of fresh lemon juice, pungent garlic, and fragrant Italian parsley creates a bright, zesty marinade that perfectly complements the smoky charred notes from the barbecue.

As a diabetes-friendly option, this recipe focuses on lean protein and heart-healthy olive oil, making it a nutritious choice for a family gathering. Traditional accompaniments like grilled aubergine and baby artichokes add plenty of fibre and essential nutrients to the meal. Serve this platter at your next summer cookout for a sophisticated, healthy lunch that everyone can enjoy together.

Ingredients for Sicilian Grill-Roasted Chicken

1 large garlic clove, pressed
2 teaspoons coarse kosher salt
2 matskedar färsk citronsaft
90ml extra-virgin olive oil
120ml fresh lemon juice
1/2 cup chopped fresh Italian parsley
1/4 kopp olivolja
6 vitlöksklyftor, hackade
1 tesked salt
1/2 teskedar malen svartpeppar
2 3 1/2- to 1.8kg free-range chickens
Grilled Lemons, Baby Artichokes, and Aubergine

How to make Sicilian Grill-Roasted Chicken

garlic and 2 teaspoons coarse kosher salt in mortar with pestle or in small bowl with back of spoon until paste forms. Whisk in lemon juice, then oil. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.

Whisk lemon juice, parsley, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoons pepper in medium bowl. Place 1 whole chicken in each of 2 resealable plastic bags. Divide lemon marinade between bags. Seal bags, releasing excess air. Turn to coat chicken with marinade. Chill chicken at least 1 hour and up to 1 day, turning bag occasionally.

Prepare barbecue ( medium heat). If using 2-burner gas grill, light 1 burner. If using 3-burner gas grill, do not light centre burner. If using charcoal grill, light briquettes in chimney and pour onto 1 side of lower grill rack (you'll need to light more briquettes in chimney to replenish during grilling). Remove chickens from marinade.

Sprinkle chickens inside and out with salt and pepper. Tie legs together. Place chickens, breast side down, over unlit side of grill. Cover and grill chickens 45 minutes, adjusting gas levels if using gas grill or adjusting vents and adding more charcoal as needed if using charcoal grill to maintain barbecue temperature between 177°C and 204°C. Turn chickens breast side up. Cover and grill until instant-read thermometer inserted into thickest part of thigh registers 74°C., continuing to maintain barbecue temperature between 177°C and 204°C, about 35 minutes longer. Transfer chickens to work surface; let rest 10 minutes.

Carve chickens and transfer to platter. Arrange Grilled Lemons, Baby Artichokes, and Aubergine around chickens. Spoon some of Mediterranean drizzle over chicken and vegetables. Garnish with grilled lemons for squeezing over.

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