Prep 35 mins
Cook 35 mins
I love the flavor of herbs and chicken! It is just heavenly.
Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.
- 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
- 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.
This recipe is incredible wonderful. My husband who is not a chicken person, thoroughly enjoyed. I used chicken breasts, grilled them 5-minutes on each side. They were moist of delicious. I will certainly place this recipe on my Favorites List. Most gratefully, Roberta Findon...California
EXCELLENT! Loved this chicken!! I used 3 boneless skinless chicken, pounded to equal thickness for even grilling. Marinating for 2 hours made the chicken unbelievably tender (cut it with a fork-tender) :) I reserved 2 /12 Tbsp. of the marinade prior to marinating (I'm leery of using anything that has touched raw chicken) to use at the end of grilling, mixed with honey only. (Out of Dijon.) Nice, very nice. Made for the Rosemary event in French Forum.
I have been doing this recipe for years. I found this recipe in an old Canadian Living magazine. This is an excellent, flavourful marinade. I do cut the oil down to 2 T but that does not change the taste at all. Do use fresh rosemary as it really brings out the taste. Perfect for OMAC