Lemon-Rosemary Grilled Chicken

By Sue Lau on May 25, 2002

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Ingredients

    1. 1/3 cup fresh lemon juice
    2. 1/4 cup olive oil
    3. 3 tablespoons chopped fresh rosemary
    4. 2 cloves garlic, minced
    5. 2 split broiling chicken halves
    6. 2 tablespoons honey
    7. 2 tablespoons Dijon mustard
    8. salt and pepper

Directions

  1. In a small bowl, combine lemon juice, oil, rosemary, and garlic.
  2. Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
  3. Remove wing tips from split broilers; trim off excess fat and excess skin.
  4. Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
  5. Place chicken in dish with marinade, turning to coat.
  6. Cover and let stand at room temperature for 30 minutes.
  7. Remove chicken from marinade; drain, reserving marinade.
  8. Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
  9. 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.
  10. Turn chicken over; cook for 10-15 minutes more or until golden brown.
  11. 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.
  12. Season to taste with salt and pepper.
  13. Cut into serving size pieces and serve.