Hawaiian Grilled Chicken

Vicki Butts (lazyme)


My family loves this chicken.

★★★★★ 1 vote
10 Min
40 Min


1/2 c
olive oil
1/3 c
freshly squeezed lemon juice
1/2 c
soy sauce
3 clove
garlic, peeled and minced
1 tsp
fresh oregano
1 tsp
fresh rosemary
1 tsp
fresh basil, optional
1 tsp
1/4 tsp
pepper or lemon pepper
4 lb
chicken, split broilers
olive oil spray


1Wash chicken and place both halves in a large ziploc bag.
2Squeeze lemon juice; add zest for extra flavor.
3Combine remaining ingredients with the lemon juice and place in bag.
4Refrigerate for several hours (up to 6 hours), turning occasionally.
5Place chicken on broiler rack, skin side down or on grill; keep chicken about 7 inches away from heat.
6If grilling, set chicken on opposite side of the coals to avoid flare-ups.
7At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
For extra flavor, sprinkle chicken liberally with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
9Broil or grill chicken for 20 minutes or until browned on one side, avoiding flare ups.
10At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again.
11Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
13Serve garnished with sprigs of rosemary and a lemon wedge.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Hawaiian/Polynesian