Recipes Ingredients Meat & Poultry Chicken Grilled Tuscan Chicken with Rosemary and Lemon 3.3 (134) 15 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 27, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 1 hrs Servings: 4 Basting the chicken with lemon juice while it's on the grill gives it a tangy taste. Ingredients 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary ¼ cup olive oil 2 garlic cloves Salt and pepper 1 chicken (3 ½ to 4 pounds), cut into 8 or 10 serving pieces ¼ 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. Cook's Notes For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb. Rate it Print