Grilled Lemon Rosemary Chicken Food

GRILLED LEMON-ROSEMARY CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.

ROSEMARY LEMON GRILLED CHICKEN

Steps:

• In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
• Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
• Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
• Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

GRILLED LEMON AND ROSEMARY CHICKEN

Steps:

• Prepare barbecue (medium-high heat). Place chicken between sheets of plastic wrap and pound on work surface to thickness of 1/4 to 1/2 inch. Place chicken in glass baking dish. Pour 1/2 cup dressing over chicken. Sprinkle with rosemary; turn to coat. Let marinate at least 10 minutes and up to 2 hours.
• Remove chicken from marinade and place on grill rack. Dip lemon rounds into remaining 1/4 cup dressing and place on edge of rack. Grill chicken until cooked through and grill lemon until slightly charred, turning occasionally, about 5 minutes total. Transfer chicken to plates. Top with lemon rounds and serve.

LEMON-ROSEMARY GRILLED CHICKEN

Steps:

• In a small bowl, combine lemon juice, oil, rosemary, and garlic.
• Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
• Remove wing tips from split broilers; trim off excess fat and excess skin.
• Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
• Place chicken in dish with marinade, turning to coat.
• Cover and let stand at room temperature for 30 minutes.
• Remove chicken from marinade; drain, reserving marinade.
• Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
• Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
• Turn chicken over; cook for 10-15 minutes more or until golden brown.
• Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
• Season to taste with salt and pepper.
• Cut into serving size pieces and serve.

LEMON-ROSEMARY GRILLED CHICKEN

Steps:

• In large bowl, combine mustard, rosemary, lemon juice, sugar, oil, garlic, salt, and pepper to taste.
• Add chicken.
• Toss to coat.
• Cover.
• Set aside for at least 30 minutes or refrigerate up to 2 hours.
• Grill over medium heat, about 8-10 minutes a side.
• Watch carefully.

ROSEMARY-LEMON GRILLED CHICKEN

Steps:

• Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

GRILLED CHICKEN WITH LEMON, ROSEMARY, AND MUSTARD

Steps:

• In small bowl, whisk together 1/4 cup lemon juice, 4 T mustard and black pepper. Place chicken in large zip-lock bag. Pour marinade over chicken and zip the bag close. Massage the chicken in the bag to ensure all pieces are covered with the marinade. Place bag in refrigerator.
• Chill at least 2 hours and up to 4 hours, turning occasionally.
• Melt butter in heavy small saucepan over medium heat. Add rosemary, garlic and remaining 1/4 cup lemon juice and 2 T mustard. Simmer basting sauce 5 minutes, whisking occasionally. (Can be made 4 hours ahead. Let stand at room temperature.).
• Prepare barbecue (medium heat). Rewarm basting sauce. Place chicken on rack. Cover barbecue and grill 2 minutes. Uncover and grill until cooked through, basting occasionally with sauce from pan, about 5 minutes per side.
• Transfer chicken to platter and serve.

GRILLED LEMON ROSEMARY CHICKEN

Steps:

• In a ziplock bag combine lemons, salt and pepper,garlic,oil,extract, rosemary broken in 1/2.
• Shake well.
• Place chicken in bag and marinate in fridge no less than 4 hours but if possible overnight.
• Grill on low heat just till no longer pink.
• This chicken tastes great on salads.

GRILLED MEDITERRANEAN CHICKEN VEGETABLE KABOBS

Steps:

• In shallow glass or plastic bowl, or resealable food-storage plastic bag, mix all marinade ingredients. Add chicken, stirring to coat with marinade. Cover dish or seal bag; refrigerate, stirring occasionally, at least 30 minutes but no longer than 6 hours.
• Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade. Thread chicken, bell pepper, zucchini and onion alternately on each of four 15-inch metal skewers, leaving about 1/4-inch space between each piece. Brush vegetables with marinade.
• Cover and grill kabobs over medium heat 10 to 15 minutes, turning and brushing frequently with marinade, until chicken is no longer pink in center. Add asparagus to grill for last 5 minutes of grilling, turning occasionally, until crisp-tender. Discard any remaining marinade.
• Sprinkle feta cheese over kabobs. Serve kabobs with asparagus.