Grilled Rosemary Chicken Recipe

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.