Grilled Rosemary Chicken

Posted on July 5, 2007. Filed under: Chicken |


  • 2 to 2-1/2 pounds meaty chicken pieces (breasts, thighs, and drumsticks)
  • 1/2 cup dry white wine
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 4 teaspoons snipped fresh rosemary
  • 1 tablespoon finely shredded lemon peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Rosemary sprigs (optional)


1. If desired, skin chicken. Place chicken in a self-sealing plastic bag set in a shallow dish. For marinade, in a blender or food processor combine wine, oil, garlic, snipped rosemary, lemon peel, salt, and pepper. Cover and blend or process about 15 seconds or until well mixed. Pour over chicken; seal bag. Turn to coat chicken. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally.

2. Drain chicken, reserving marinade. For a charcoal grill, grill chicken on the rack of an uncovered grill directly over medium coals for 35 to 45 minutes or until chicken is no longer pink (170 degree F for breasts; 180 degree F for thighs and drumsticks), turning once and brushing with marinade halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chicken on grill rack over heat. Cover and grill as above.) Discard any remaining marinade. Remove the chicken from the grill to a serving platter. If desired, garnish with rosemary sprigs. Makes 6 servings.

Source: LHJ Online


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