ROTISSERIE LEMON-ROSEMARY CHICKEN
From the Ultimate Rotisserie Cookbook by Diane Phillips. Tangy lemon and pungent rosemary give this chicken its robust flavor. Cooking time includes the 8 hour marinating time.
Provided by luvmybge
Categories Chicken
Time 9h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Wash chicken inside and out under cold water and pat dry.
- Remove any excess fat from the skin and put chicken in a 2-gallon zip top bag.
- Mix marinade ingredients and pour over chicken.
- Marinate in refrigerator about 8 hours.
- Remove chicken from marinade and drain.
- Load chicken onto spit rod assembly. Truss according to manufacturer's directions, or tie the legs together and tie another string around the body and wings so the wings don't flop around during cooking.
- Roast until an instant-read meat thermometer inserted into the thickest part of the thigh registers 175 degrees, about 20 minutes per pound.
- Remove chicken from spit, cover loosely with foil and let rest for about 10 minutes before carving.
LEMON-ROSEMARY GRILLED CHICKEN
Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.
Provided by PalatablePastime
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS
This is a recipe my husband has used for years. He was a chef for 15 years and although it is very simple to prepare and make, it's really delicious. We don't usually measure everything out exactly as given in this recipe, but this just gives you an idea of about how much you'll want for the marinade.
Provided by DEJackel
Categories Chicken Breast
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
- Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
- Poor the marinade all over the chicken (cover top and bottom).
- Let the chicken marinade in the mixture for 2 - 3 hours.
- Grill/barbecue the chicken and serve!
LEMON ROSEMARY CHICKEN
A fast-to-fix overnight marinade with dried rosemary gives wonderful herb flavor to this tender chicken shared by Marcia Morgan, Chevy Chase, Maryland. The leftovers are delicious in a chicken salad and other dishes.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Combine the first five ingredients; pour half into a large resealable plastic bag; add chicken. seal bag and turn to coat. Refrigerate for 8 hours or overnight. Cover and refrigerate reserved marinade for basting., Drain and discard marinade. Grill chicken, uncovered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Baste with reserved marinade. Continue cooking for 6-8 minutes or until a thermometer reads 170°.
Nutrition Facts : Calories 200 calories, Fat 8g fat (0 saturated fat), Cholesterol 73mg cholesterol, Sodium 64mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
MARINATED ROSEMARY CHICKEN
This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat using a drip pan. , Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once. , Immediately place chicken over drip pan and grill covered, over indirect medium heat for 6-8 minutes on each side or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 175 calories, Fat 8g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 312mg sodium, Carbohydrate 2g carbohydrate, Fiber 0 fiber), Protein 23g protein. Diabetic Exchange
SKILLET LEMON CHICKEN WITH ROSEMARY
Yummy recipe I got out of a cookbook somewhere. My family of picky eaters adore this recipe! I've yet to remember to plan ahead enough to marinate, and still the recipe is just yummers! I also cut up the raw chicken and just cook it all up together in the frying pan (except the broth, which I do add later, as the recipe calls for...but I don't bother to remove the chicken, I just mix it all up together) and it turns out great!
Provided by Tinamama
Categories Chicken Breast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.
- In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.
- Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.
Nutrition Facts : Calories 176.4, Fat 5.9, SaturatedFat 1.1, Cholesterol 75.5, Sodium 347, Carbohydrate 3.2, Fiber 0.3, Sugar 0.5, Protein 26.4
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
MARINATED ROSEMARY CHICKEN
From Taste of Home "This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting."
Provided by Barenakedchef
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
- Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from chicken.
- Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once.
- Immediately grill chicken, covered, over indirect medium heat for 5 minutes. Turn; grill 8-10 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 137.4, Fat 9.1, SaturatedFat 1.9, Cholesterol 30.9, Sodium 503, Carbohydrate 3, Fiber 0.4, Sugar 0.5, Protein 11
ROSEMARY LEMON GRILLED CHICKEN
This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.
Provided by ANGELLACHELLE
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h23m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g
MARINATED ROSEMARY LEMON CHICKEN
Perfect for the summer barbecue! Serve with rice, a light pasta salad, or grilled corn. I like to make it when my Rosemary is overflowing since he fresh Rosemary is key. Great summer eating!
Provided by Little Bee
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!
Nutrition Facts : Calories 210.3, Fat 8.6, SaturatedFat 1.4, Cholesterol 68.4, Sodium 79, Carbohydrate 7.1, Fiber 2.2, Sugar 0.9, Protein 27.9
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