Roasted Chicken on Grill (Ww)

“This chicken is so juicy and tender -- plus it doesn't heat up the kitchen! The only problem I had when I made this was making sure the grill stays hot -- you may need to add extra charcoal if using a charcoal grill. If following the WW flex plan this is 4 points/serving and it is also a core food. Recipe source: Weight Watchers Sizzle it Cookbook.”

Ingredients Nutrition


  1. Remove grill rack and preheat grill to medium.
  2. Soak wood chips in a pan of water for 30 minutes.
  3. Meanwhile combine next 6 ingredients (rosemary - salt) in a small cup ( I used a saucer).
  4. With your fingers loosen the skin on the chicken breasts, legs and thighs. Rub herb mixture under the skin and then pull skin back into place.
  5. Put the lemon wedges, garlic cloves and rosemary sprigs into chicken cavity. Tuck the wings under the chicken and tie the legs together with kitchen string.
  6. Drain wood chips. If using a gas grill, place the chips in a disposable foil pan wit a few holes poked in and place on a lit burner. If using a charcoal grill, sprinkle chips over the coals. Spray grill rack with Pam and place back on the grill.
  7. Place chicken breast side up on the cooler portion of the grill. Grill covered without turning for 1 1/2 hours or until meal thermometer registers 180 degrees F. (See note in description if using a charcoal grill).
  8. Transfer chicken to a cutting board and let stand for 10 minutes before carving.
  9. Discard ingredients in cavity and cut chicken into 6 servings. If following WW remove skin before eating or add points for the chicken skin.

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