Grilled Tuscan Chicken with Rosemary and Lemon
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Everyday Food, July/August 2003
- Prep Time 35 minutes
- Total Time 1 hour
- Yield Serves 4
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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. Serve with Grilled Zucchini and Squash.
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Great taste with really simple ingredients that I had in house! - prepped on weekend, marinated overnight, quick and easy Monday supper. Used the dried rosemary, worked great. Would cut peppers larger - many fell through the grill. Definitely will become a regular meal!
This chicken is very good. It had a lot of flavor and it was moist.
Perfect for a cook-out! thanks..
I agree with the last comment. Don't start the grill if you plan on marinating the chicken overnight,
This is one of the best chicken recipes I've tasted. I've made it a few times and modified it a bit. I use boneless skinless chicken thighs which turn out moist and juicy and flavourful with this marinade. Also, I steep a bit of lemon zest with the rosemary to bring out the lemony flavour and mix bit of reserved marinade with the lemon juice for basting. Served with grilled veggie brochettes this makes a wonderful summer meal.
I used this marinade for two turkey london broiils and it was terrific! I also questioned adding water to oil, but it all worked out. I got rave reviews.
The recipe calls for putting the rosemary/water mixture into a blender. You wouldn't have enough marinade if you leave the steeped water out!
I assume you discard the 'rosemary' water after steeping?
lastwyf - I was thinking the same exact thing about heating the grill ;-)
I have also made this recipe 100 times but never knew it was called "Tuscan Chicken" and I have a son that lives in Italy!!! I raised him on this particular recipe. The only addition I made was adding some paprika or Hungarian Paprika to the recipe--especially if I baked it in the oven and broiled the last 5-10 minutes. The paprika added extra color that I felt was needed from the oven style. Thanks, Vicki
I have made this chicken a 100 times, and wow is it wonderful !!!!It gives a ton of flavor to to the meat. Everyone that I have made it for it crazy for it and wants the recipe.
You probably don't want to start off by heating the grill, especially if you are going to marinate the chicken overnight :-)