Tuscan lemon chicken
1 fryer chicken, flattened
kosher salt & freshly ground black pepper
1/3 cup olive oil
2 tsp lemon zest
1/3 cup freshly squeezed lemon juice
3 garlic cloves, minced
2 TBS freshly minced rosemary
1. Salt and pepper your chicken. Whish together the remaining ingredients and pour over the chicken in a dish large enough to hold it flat.
2. Let it sit in the fridge for at least 4 hours or up to overnight. Flip a few times while marinating.
3. When ready to cook, get your grill on medium low heat. Place skin side up on the grill and flatten with a heavy dish. Grill for 15-18 minutes. Flip the chicken so it's skin side down. Place the dish on top, and grill an additional 15-18 minutes until the skin is golden brown and the chicken is cooked through.
4. Sprinkle with salt and serve with additional fresh lemon wedges if desired.
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