Lemon-Rosemary Grilled Chicken

"I love the flavor of herbs and chicken! It is just heavenly."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Caroline Cooks photo by Caroline Cooks
Ready In:
1hr 10mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • In a small bowl, combine lemon juice, oil, rosemary, and garlic.
  • Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
  • Remove wing tips from split broilers; trim off excess fat and excess skin.
  • Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
  • Place chicken in dish with marinade, turning to coat.
  • Cover and let stand at room temperature for 30 minutes.
  • Remove chicken from marinade; drain, reserving marinade.
  • Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
  • 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.
  • Turn chicken over; cook for 10-15 minutes more or until golden brown.
  • 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.
  • Season to taste with salt and pepper.
  • Cut into serving size pieces and serve.

Questions & Replies

  1. I need to bake this in the oven. How should I do it? Thx!
     
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Reviews

  1. This recipe is incredible wonderful. My husband who is not a chicken person, thoroughly enjoyed. I used chicken breasts, grilled them 5-minutes on each side. They were moist of delicious. I will certainly place this recipe on my Favorites List. Most gratefully, Roberta Findon...California
     
  2. EXCELLENT! Loved this chicken!! I used 3 boneless skinless chicken, pounded to equal thickness for even grilling. Marinating for 2 hours made the chicken unbelievably tender (cut it with a fork-tender) :) I reserved 2 /12 Tbsp. of the marinade prior to marinating (I'm leery of using anything that has touched raw chicken) to use at the end of grilling, mixed with honey only. (Out of Dijon.) Nice, very nice. Made for the Rosemary event in French Forum.
     
  3. This was so good! It was very easy and tasty, will make again!
     
  4. 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 I used 2 escolps. I 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!
     
  5. Delicious!
     
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Tweaks

  1. 4 stars but my fault!
     

RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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