Lemon, Rosemary Grilled Chicken Recipe
Lemon, Rosemary Grilled Chicken Total time: 60 minutes plus 4 plus hours marinating time Ingredients: 3 chicken thighs 3 chicken legs 1/3 cup fresh lemon juice 1/4 cup olive oil 1 tbs dried shallots or dried onions substitute 2 tbs finely chopped of either 2 tbs finely chopped fresh rosemary 1/4 tsp celery salt Instructions: Put lemon juice, oil, shallots, rosemary and salt in a bowl and whisk well. I will emulsify. Put chicken in a sturdy food bag and pour lemon mixture over the top. Seal bag and, carefully, work marinade all over the chicken pieces, making certain they are all well-coated. Refrigerate at least 4 hours or overnight. Turn bag over and fuss with the pieces once or twice Cook on barbecue grill for 30 – 45 minutes. Baste with the sauce once or twice, but stop 10 minutes before it’s finished to allow sauce to cook. Chicken is done at 170F (76C) or when juices run clear – poke with a skewer or knife. Thighs and legs take a bit longer than breasts. Try not to overcook. Start it over direct heat, but watch carefully – the oil will cause flair-ups. Once it gets some nice color/flavor move it to indirect heat, close cover and let finish cooking.