Lemon And Rosemary Marinated Grilled Chicken With Couscous And Mushrooms Recipes

ROSEMARY-LEMON GRILLED CHICKEN

Steps:

• Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

GRILLED ROSEMARY CHICKEN BREASTS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
• Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
• Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON

Steps:

• 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. Serve with Grilled Zucchini and Squash.

LEMON-ROSEMARY GRILLED CHICKEN

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.