Grilled Rosemary Chicken
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
48
Spice
43
Sweetness
53
Sourness
37
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
3 cup
Olive Oil (divided)1 large
Paprika (pinch smoked)Directions:
1
Arrange chicken in a glass baking dish
2
Drizzle with 1/2 cup oil and lemon juice
3
Coarsely chop leaves from 10 rosemary sprigs
4
Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika
5
Cover; chill for 3 hours or overnight
6
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high
7
Let chicken come to room temperature
8
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
9
Pour remaining 1/4 cup oil into a small bowl
10
Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes
11
Let chicken rest for 15 minutes
12
Transfer to a bowl
13
Cut lemon in half lengthwise, then cut thinly crosswise into half-moons
14
Add to chicken with any leftover basting oil; toss to coat
15
Serve chicken on a platter with Tomato Jam alongside
16
Arrange chicken in a glass baking dish
17
Drizzle with 1/2 cup oil and lemon juice
18
Coarsely chop leaves from 10 rosemary sprigs
19
Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika
20
Cover; chill for 3 hours or overnight
21
Build a medium fire in a charcoal grill, or heat a gas grill to medium-high
22
Let chicken come to room temperature
23
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
24
Pour remaining 1/4 cup oil into a small bowl
25
Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes
26
Let chicken rest for 15 minutes
27
Transfer to a bowl
28
Cut lemon in half lengthwise, then cut thinly crosswise into half-moons
29
Add to chicken with any leftover basting oil; toss to coat
30
Serve chicken on a platter with Tomato Jam alongside