Grilled Tuscan Chicken and Rosemary and Lemon
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
- 1/4 cup olive oil
- 2 garlic cloves
- Salt and pepper
- 1 chicken (3 1/2 to 4 pounds), (we used chicken tenders)
- 1/4 cup fresh lemon juice
Heat grill to medium. In a small saucepan, bring 1/3 cup
water and rosemary to a boil; remove from heat, cover, and let steep 5
minutes. Transfer to a blender. Add oil and garlic; season with salt and
pepper. Puree until smooth; let cool.
Combine chicken and rosemary oil in a shallow dish or
resealable plastic bag, and turn to coat. Cover, and let marinate at
least 15 minutes at room temperature or overnight in the refrigerator,
turning chicken occasionally.
Remove chicken from marinade; place on grill. Discard
marinade. Cook, basting frequently with lemon juice and turning as
needed to prevent burning, until cooked throughout, 20 to 30 minutes.
Rating: 3.7. The chicken was a little dry. I am not the best at knowing when it is done. I convince myself there is pink because I am so nervous about food poisoning. I blame myself for this.
Note: I halfed the recipe and it was perfect for dinner and leftovers for lunch. We used 6-7 chicken tenders instead of a whole chicken and we grilled them on our Foreman grill. We served it with grilled zucchini and Rice Almondine (a FAVORITE, but it would be better named as Rosemary Rice).