I find that everyone enjoys some nice grilled chicken. Except for vegetarians and of course, the chicken. But otherwise, it's a good solid choice for a nice, informal meal. You can't really go wrong. Unless maybe you drop your tongs into the grill and then try to fish them out with a way too short fork and burn your fingers. And then you run inside and put them under the faucet, but the hot water comes out for the first few seconds, instead of the cold water. But then that's just the chance you're taking. You can't blame the recipe (although you can totally curse at the chicken until the pain subsides and then eat it).
GRILLED ROSEMARY CHICKEN WITH LEMON
Makes 6-8 servings
3
to 4 lb. chicken thighs or breasts, bone-in and skin on
3/4
cup olive oil, divided
1/4
cup fresh lemon juice plus 1 lemon
12
rosemary sprigs, divided
10
garlic cloves, coarsely chopped
Kosher
salt and freshly ground black pepper
1
large pinch smoked paprika
1. Arrange chicken in a glass
baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves
from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat;
season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
2. Build a medium fire in a
charcoal grill, or heat a gas grill to medium-high. Let chicken come to room
temperature. Brush off marinade; grill chicken, turning occasionally, until browned
and almost cooked through (about 20-22 minutes for legs and thighs, 16–18
minutes for breasts).
3. Pour remaining 1/4 cup oil
into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken
with sprigs until cooked through, about 5 more minutes.
4. Let chicken rest for 15
minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly
crosswise into half-moons. Add to chicken with any leftover basting oil; toss
to coat.
from Bon Appétit, August 2011
by Kevin West
rosemary |
garlic |
drizzling olive oil over chicken |
squeezing lemon |
chicken marinating |
marinade brushed off the chicken |
chicken on the grill, skin side down |
chicken flipped |
rosemary and olive oil |
basting the chicken |
lemon slices |
pouring the basting oil over the chicken |
chicken served with lemon slices |
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