Rosemary and Lemon Chicken With Mint Dressing
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1⁄2 cup rosemary
- 2 garlic cloves
- 1⁄2 teaspoon salt
- 60 ml olive oil (1/4 cup)
- 1 long fresh red chile, deseeded and finely chopped
- 1 lemon, juice of
- 6 chicken thigh fillets, trimmed
- 1 tablespoon Dijon mustard
- 1⁄2 lemon, juice of
- 100 ml olive oil
- 2 tablespoons mint leaves, chopped
directions
- Place rosemary, garlic and salt in a mortar and pestle and crush well (or combine in a food processor and pulse until roughly chopped). Transfer to a non-metal bowl and add oil, chilli and lemon juice. Mix well.
- Add chicken to marinade, cover and chill a minimum of 1 hour or overnight.
- Cook on greased rack over hot coals or gas barbecue grill on high, 10-15 minutes, turning once and basting with marinade every so often.
- For mint dressing, whisk mustard, lemon juice, olive oil, and mint leaves in small bowl until well combined. Serve drizzled over chicken (and accompanying vegetables, if desired).
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RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...