Lemon Rosemary Chicken
Cooking chicken on the grill can be tricky, as the fat that releases from the chicken can cause flare-ups. Cook on medium heat or indirectly (on the grill, but not over the heat source). When you have a flare-up, move the meat away from the heat source or onto a platter until it dies down. If you prefer, bake the chicken on a baking sheet for about 30 minutes.
Servings: 16
Calories: 347kcal
Ingredients
- 2 whole chickens 5-6 lbs each cut into pieces
Marinade
- 1/2 cup chopped shallots
- 4 cloves garlic minced
- 1/4 cup chopped fresh rosemary
- 2 Tablespoons lemon zest
- 1/2 cup lemon juice
- 1/4 cup red-wine vinegar
- 3 Tablespoons Dijon mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly-ground black pepper
- 1/4 cup olive oil
Instructions
- Make Marinade: Chop shallots and rosemary. Mince garlic. Combine all marinade ingredients in a bowl and stir to combine.
- Cut chickens into 8 pieces each. Make a few slits in each piece so that the marinade can get into the meat.
- Pour marinade over the chicken and refrigerate for at least 4 hours or overnight.
- Prepare outdoor grill for barbecuing or preheat oven to 375°. Grill chicken, using an indirect method or over medium heat. Cook chicken on both sides for about 25-30 minutes total or until the chicken is medium soft, but not hard to the touch.Thicker pieces will take longer. Breast meat generally cooks faster. Remove individual pieces from the grill before they are completely cooked (or hard), as they will continue to cook on the platter.
- Cover the chicken with foil and let rest for about 10 minutes before serving.
- ENJOY THIS RECIPE FROM FRESHFOODINAFLASH.COM
Nutrition
Calories: 347kcal