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
|drizzling olive oil over chicken|
|marinade brushed off the chicken|
|chicken on the grill, skin side down|
|rosemary and olive oil|
|basting the chicken|
|pouring the basting oil over the chicken|
|chicken served with lemon slices|