Rosemary Garlic Chicken Fingers

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“Recipe adapted from "Living it Up" by George Hirsch, a BBQ expert who does live demonstrations at BBQ cookoffs. Prep time does not include time to marinade chicken (2 hours).”

Ingredients Nutrition


  1. Carmelized Garlic: Lay each garlic head on its side and cut off approximately one-quarter of the garlic from the root end, exposing the garlic cloves.
  2. Brush with olive oil.
  3. Place the heads, exposed end down, in a single layer in an ovenproof dish or directly on the grill.
  4. Roast in a 325°F oven or on a very low temperature grill, uncovered, until light brown, about 10 minutes.
  5. Cover with a 12-inch square of aluminum foil and roast 8 to 10 minutes longer, or until creamy.
  6. Allow garlic to cool and remove cloves from head.
  7. Crush garlic cloves with flat of a knife to puree.
  8. Add 1/3 of garlic puree to marinade for chicken strips.
  9. Serve remaining puree on the side.
  10. For chicken: In shallow 2-quart bowl, mix chicken strips with olive oil, lemon juice, Carmelized Garlic, rosemary, hot sauce and pepper until well blended.
  11. Marinate in the refrigerator for 2 hours.
  12. Preheat the grill to high.
  13. Place the chicken in a grill basket in a single layer.
  14. Place the basket on the grill and cook chicken for 2 to 3 minutes.
  15. Turn and cook for 2 minutes, or until done.
  16. Serve with Carmelized Garlic and a dipping sauce such as Memphis-Style Barbecue Sauce (recipe #33814 here on Zaar).

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