GARLIC-ROSEMARY GRILLED CHICKEN
Serve this grilled chicken marinated with garlic-rosemary mixture - a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate.
- Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Nutrition Facts : Calories 270, Carbohydrate 2 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 0 g, Protein 32 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 0 g, TransFat 0 g
GRILLED SPLIT CHICKEN WITH ROSEMARY AND GARLIC
I found this recipe because I always seem to have fresh rosemary on hand. It makes up in a snap and I have marinated the chicken up to 3 days in the fridge. To make things simple, use 4 chicken breast.
Provided by Abby Girl
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat.
- Place chicken, breast side down, on a cutting surface. Cut chicken in half lengthwise along backbone, cutting to, but not through, other side.
- Turn chicken over. Starting at the neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Place chicken, breast side up, in a large shallow dish.
- Combine buttermilk and remaining ingredients; pour under skin and over surface of chicken. Cut a 1-inch slit in skin at the bottom of each breast half. Insert tip of each drumstick into each slit.
- Cover and marinate in refrigerator 24 hours.
- To prepare chicken for indirect grilling, preheat grill to medium-hot using both burners. After preheating, turn left burner off (leave right burner on).
- Place a disposable aluminum foil pan on briquettes on left side. Pour 2 cups water in pan. Coat grill rack with cooking spray; place on grill.
- Place chicken, skin side down, on grill rack covering left burner. Cover and grill 1 1/2 hours or until a meat thermometer registers 180°, turning halfway during cooking time.
- Discard skin before serving.
Nutrition Facts : Calories 534.3, Fat 36.7, SaturatedFat 10.6, Cholesterol 182.3, Sodium 507.8, Carbohydrate 2.1, Fiber 0.1, Sugar 1.5, Protein 46
ROSEMARY BRICKED GRILLED CHICKEN
Steps:
- Whisk together the oil, lemon juice, garlic and rosemary in a large baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours.
- Preheat the grill to medium. Wrap 4 bricks in aluminum foil and set aside. Remove the chickens from the marinade, blot off excess oil, and season with salt and pepper on both sides. Place the chickens on the grill, skin-side down, and place 2 bricks on top of each chicken. Grill the chicken for 8 to 10 minutes, then turn over, and return the bricks to the chickens. Close the cover and continue cooking for 8 to 10 minutes or until cooked through. Let rest for 10 minutes and cut into quarters. Serve with lemon wedges.
LEMON-ROSEMARY GRILLED CHICKEN
Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
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GRILLED ROSEMARY CHICKEN RECIPE | BON APPéTIT - EPICURIOUS
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- Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
- Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
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