Ingredients
-
1/3
-
1/4
-
3
-
2
-
2
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Lemon-Rosemary Grilled Chicken,I love the flavor of herbs and chicken! It is just heavenly.,I need to bake this in the oven. How should I do it? Thx!,We are touring in a caravan (RV) in France and I tried this recipe with a few alterations – so the 4 stars may be my fault not yours! In France, Turkey ( Dinde) is very common, so used 2 escolps. used dried Rosemary and as I was in France, 1/2 glass of white wine. I think that with freshim Rosemary I could have achieved 5 stars! My wife liked it!
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Steps
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1
Done
|
In a Small Bowl, Combine Lemon Juice, Oil, Rosemary, and Garlic. |
|
2
Done
|
Transfer to a Shallow Glass Dish Large Enough to Hold Chicken in a Single Layer; Set Aside. |
|
3
Done
|
Remove Wing Tips from Split Broilers; Trim Off Excess Fat and Excess Skin. |
|
4
Done
|
Place Chicken Between 2 Sheet of Plastic Wrap and Flatten Slightly With a Meat Mallet (for More Even Cooking). |
|
5
Done
|
Place Chicken in Dish With Marinade, Turning to Coat. |
|
6
Done
|
Cover and Let Stand at Room Temperature For 30 Minutes. |
|
7
Done
|
Remove Chicken from Marinade; Drain, Reserving Marinade. |
|
8
Done
|
Bring Marinade to a Boil on the Stovetop, and Cook For 3 Minutes at a Rapid Boil; Allow to Cool. |
|
9
Done
|
Place Chicken, Bone Side Down, on Grill Over Medium-Hot Coals or Medium Setting; Cook, Covered For 10-15 Minutes Until Golden Brown, Watching For Little Fires. |
|
10
Done
|
Turn Chicken Over; Cook For 10-15 Minutes More or Until Golden Brown. |
|
11
Done
|
Stir Honey and Dijon Mustard Into Marinade; Brush Over Chicken and Cook, Turning and Brushing With Marinade, 10-15 Minutes Longer or Until Juices Run Clear When Chicken Is Pierced. |
|
12
Done
|
Season to Taste With Salt and Pepper. |
|
13
Done
|
Cut Into Serving Size Pieces and Serve. |
