Tuesday, December 17, 2013
Lemon Rosemary Grilled Chicken
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup olive oil, plus more for grill grates and drizzling
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, minced
3 tablespoon honey
Salt and freshly ground black pepper
1 whole chicken, cut into 8 pcs
1 lemon, sliced in half, optional
Whisk together the lemon juice, olive oil, mustard, honey, rosemary, garlic and a big pinch of salt and pepper in a bowl. Add chicken to a casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator).
Heat a grill to medium-high. Brush the grill grates with olive oil .
Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side. Drizzle very lightly with olive oil. Remove the chicken from the gril. Squeeze some lemon juice over the chicken and serve.