Summertime is grilling time and chicken is a staple in most homes that own a grill. Try this citrus and rosemary variation this weekend to shake things up a bit. I think you will find it juicy and delicious!
Rosemary Grilled Chicken
INGREDIENTS
- 2 3–4-pound chickens, each cut into 4 pieces,
- 3/4 cup olive oil, divided
- 1/4 cup fresh lemon juice plus slices for garnish
- 1/4 cup fresh orange juice plus slices for garnish
- 12 rosemary sprigs, divided
- 10 garlic cloves, coarsely chopped
- 1 Teaspoon of Fennel Seeds, ground
- Kosher salt
DIRECTIONS
Place chicken in a glass baking dish or bowl. Drizzle with 1/2 cup oil, lemon and orange juice. Coarsely chop leaves from rosemary sprigs. Mix chopped rosemary, garlic and fennel in with chicken to coat; season with salt and pepper. Cover; chill for 3 hours or overnight. {or put straight on the grill if time is tight}
Build a medium fire in a charcoal grill for best flavor, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off any large pieces of rosemary or garlic ; grill chicken, turning occasionally to create grill pattern, until browned and almost cooked through, about 16–18 minutes for breasts.
FOR BASTING MIXTURE {optional}
Pour 1/4 cup oil into a bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
Let chicken rest for 15 minutes. Transfer to wood cutting board for serving. Cut lemon and orange in half lengthwise, and place as garnish. Serve chicken on a platter with fresh Rosemary sprigs to garnish.
Serve this with cold craft beer, a Raspberry Rosemary Summer Sipper or a Summer Berry Cocktail Bar.
