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Whole Grilled Rosemary Chicken

Serves 8.*Gluten-Free optional, Dairy-Free


  • juice of 3 limes
  • 2 Tbsp fresh chopped rosemary 5–6 sprigs
  • 4 spring onions
  • 1/2 cup olive oil
  • 1 Tbsp salt
  • 1/2 tsp pepper
  • 1 2 –3 lb. chicken
  • 1 cup pineapple juice
  • 1 cup beer I used an IPA.


  • Juice limes and chop rosemary and onions. Combine with olive oil, salt, and pepper in a gallon ziplock bag. Add chicken to the bag, seal, and turn to coat thoroughly. Marinate 24 hours or overnight.
  • When ready to grill chicken, turn on 1–2 grill burners on medium-high heat so that half of the grill is unlit. Close grill lid and heat until internal temperature is approximately 350 degrees. Mix beer and pineapple juice in a 16-oz. mason or jam jar and place on the unlit part of the grill. (It won’t break, my husband assured me, and he was right.) Remove chicken from marinade, reserving marinade for Shrimp Ceviche, and fit cavity down over the jar, propping on the legs as need be. Close the grill and cook 75 to 90 minutes, until juices run clear and internal temperature is 180 in the thigh and 160 in the breast.
  • When chicken is done, lift carefully off jar with tongs and remove to a plate. Cover with foil and allow to rest 10 minutes.