Grilled Tuscan Chicken with Rosemary and Lemon

Note: You can halve the marinade and make this with two 8 oz. boneless skinless chicken breasts.

2 tbsp. chopped fresh rosemary or 1 tbsp dried
1/4 c. olive oil
2 garlic cloves, pressed
Kosher salt
Fresh ground pepper
8 pieces of chicken (or one 3 1/2 - 4 lb. chicken cut into 8-10 pieces)
1/4 c. fresh lemon juice (optional)

In a small saucepan, bring 1/3 c. water and the rosemary to boil. Remove from heat, cover and let steep for 5 minutes (intensifies the flavor of the rosemary). Add the oil and garlic; season with salt and pepper, and blend well (puree in a blender, use hand blender attachment, electric whisk for lattes, etc). Let cool.

Combine the chicken and rosemary oil in a resealable plastic bag and turn to coat. Let marinade for at least 15 minutes at room temperature or longer in the refrigerator (can go overnight). Turn the chicken occasionally.

Remove the chicken from the marinade and place on the grill; medium-high coals, indirect heat. Baste occasionally with lemon juice (gives it a tangy taste) and turn as needed until cooked through; about 35 - 40 minutes.

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