Lemon-Rosemary Grilled Chicken - cooking recipe

Ingredients
    1/3 cup fresh lemon juice
    1/4 cup olive oil
    3 tablespoons chopped fresh rosemary
    2 cloves garlic, minced
    2 split broiling chicken halves
    2 tablespoons honey
    2 tablespoons Dijon mustard
    salt and pepper
Preparation
    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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