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Ingredients
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
- 1/4 cup olive oil
- 2 garlic cloves
- Salt and pepper
- 1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
- 1/4 cup fresh lemon juice
Directions
- Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
- Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 4 servings | |
| Calories 794 | |
| Calories from Fat 540 | 68% |
| Total Fat 60.2g | 75% |
| Saturated Fat 15.28g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 231mg | 77% |
| Sodium 217mg | 9% |
| Potassium 623mg | 18% |
| Total Carbs 2.8g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 0.38g | 0% |
| Protein 57.58g | 92% |
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