Grilled Rosemary Chicken from Bon Appetit Magazine, August 2011 Recipe
Grilled Rosemary Chicken from Bon Appetit Magazine, August 2011
Do you know what guilt is? I mean real guilt. Not the kind that you feel when you eat that extra piece of pie while you're all by yourself in the house. Or the momentary pang when you go through a yellow light even though you know that you really could have stopped.
The guilt I'm talking about is murder-guilt. It's having to acknowledge your part in the death of something. As you know, I'm a meat lover. I can't say carnivore because I do love fruits and vegetables, but omnivore sounds so wimpy. It doesn't imply the joy of teeth tearing through a perfectly cooked pork rib or the bliss of cutting into a steak and seeing the barely cooked red center.
Murder-guilt happens when you're outside, standing at the grill, cooking Grilled Rosemary Chicken and this is watching you:
I swear she was clucking about how much those breasts look like Cousin Phil. That is true murder-guilt.
This is Red, named so because she is a Rhode Island Red. Her eggs are brown. We have four others as well, all white egg layers. Huey or Duey is in the background there (they both look exactly alike so I can't be sure which is which). Then there's Speckle and Nemo. Generally though, they're just called The Ladies. And, they lay eggs for us. At least I hope they'll continue laying eggs for us after seeing me incinerate one of their kin.
There's a marinating process prior to cooking. It includes olive oil, lemon juice rosemary, garlic, smoked paprika, salt and pepper. All that gets combined and then poured over the chicken. They say to use a glass dish, but I a fan of the zip top bag that can be squished around, flipped, etc. Either way, marinate the chicken.
When it's time, pull the chicken out of the fridge so it can come to room temperature. Lock any free-ranging chickens in their coop. Light the charcoal and get it nice and hot., then cook the chicken, turning every once in a while. Put some olive oil in a bowl and use a couple of rosemary sprigs to brush the oil on the chicken. This is supposed to impart more rosemary flavor to the meat.
Just before serving, thinly slice a lemon, add to the leftover oil that was used for basting, then drizzle that oil on the cooked chicken.
I'll admit it here that I did not pour close to a quarter cup of oil over my cooked chicken. I thought the very idea of that was ridiculous. There was a healthy flavor of lemon and rosemary for the marinade (especially since I did it overnight) and the skin was nice and crispy from using the olive oil during cooking. Is it the best grilled chicken we've ever had; no. But, it's good. All three of us ate it and enjoyed it.
What I'd Do Different Next Time
As I did this time, I wouldn't pour oil over cooked chicken. I might also try putting some of the lemon, garlic and rosemary under the skin so more of the flavor permeates the meat.
Grilled Rosemary Chicken - print this recipe
from Bon Appetit Magazine, August 2011
- 2 3-4-pound chickens, each cut into 4 pieces, backbones removed
- 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
- Tomato Jam (click for recipe)
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.
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. 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.
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. Serve chicken on a platter with Tomato Jam alongside.