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.
main courses, chicken February 25, 2016 01:35
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