Wednesday, February 29, 2012

Tuscan Lemon Chicken

Nothing beats a good ole' grilled chicken. In the past, most of my marinades have called for soy sauce so I decided to try something completely different and it worked! I used a whole chicken, cut into pieces for this recipe. I am not sure how this recipe would turn out if you used all chicken breasts. Let me know if you try it though!
Adapted from Ina Garten
1 (3 pound) chicken, flattened (make sure the back bone is removed, ask your butcher or endure the tedious task yourself)
Kosher salt
1/3 cup olive oil
2 teaspoons of grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice (4 lemons)
4 garlic cloves, minced
2 tablespoons of fresh rosemary
1 lemon, halved
Fresh ground pepper
Generously season both sides of the chicken with kosher salt.
Combine the olive oil, lemon zest, lemon juice, garlic, rosemary and 1 teaspoon of pepper in a large glass dish.
Add the chicken and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
When ready to grill, turn a gas grill to low heat. First, cook the chicken with the skin side up for 12-15 minutes, then turn and cook for another 12-15 minutes, until the skin is golden brown and the chicken is cooked all the way through. We actually cooked our chicken for 15 minutes on one side and 20 minutes the other. Use your best judgment depending on how big your chicken pieces are. Place the lemon halves, cut side down, on the grill for the last 10 minutes of cooking (I forgot to cook the lemons). Remove the chicken and lemon halves to a plate and cover with aluminum foil. Allow to sit for 5 minutes before serving.
This chicken turned out very moist and flavorful. The skin was delicious but I did not to eat too much as I am trying to be health-conscious. I served this chicken with a salad and wild rice. By the way, I did not forget about the recipe for the sweet potato fries that I mentioned yesterday! It is coming, I promise! Pin It


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