Grilled Rosemary Chicken with Tomato Jam

Grilled Rosemary Chicken with Tomato Jam

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  • Prep Time


  • Total Time


  • Servings



  • 4

    pounds plum tomatoes, peeled, halved crosswise, seeded, chopped

  • cups sugar

  • 1

    teaspoon salt

  • ¼

    teaspoon freshly ground black pepper

  • teaspoon smoked paprika

  • .

  • 2

    3–4-pound chickens, each cut into 4 pieces, backbones removed

  • ¾

    cup olive oil, divided

  • ¼

    cup fresh lemon juice plus 1 lemon

  • 12

    rosemary sprigs, divided

  • 10

    garlic cloves, coarsely chopped

  • Kosher salt

  • 1

    large pinch smoked paprika


Jam Mix tomatoes and sugar in a large wide shallow pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, occasionally stirring gently. Boil, stirring often, for 15 minutes. Stir in salt, pepper, and paprika. Cook until thickened and reduced to 2 cups, about 10 minutes. Ladle into a clean, hot 1-pint jar. Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16–18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes. Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.


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