This tasty dish features a simple citrus-and-oil marinade of fresh herbs, olive oil, and lemon juice. The result is crispy skin and a moist, savory grilled chicken. You’ll be pleasantly surprised at the complex flavors that result.
- 1 cut-up Smart Chicken fryer or your favorite chicken pieces (with skin)
- 4 garlic cloves, minced
- 1/4 cup fresh rosemary, coarsely chopped
- 1/4 cup fresh lemon juice (approx. 2 medium lemons)
- 1/2 cup olive oil
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- Lemon wedges for garnish
Combine garlic, rosemary, lemon juice, and olive oil in shallow dish or plastic bag. Add chicken, turning to coat with the marinade. Cover and refrigerate, turning occasionally, for 1 to 3 hours.
Preheat grill to medium-high heat. Coat hot grates with vegetable oil or cooking spray. Remove chicken from marinade, allowing excess to drain off. Gently pat the chicken with paper towels. Discard excess marinade.
Place the chicken pieces on the grill and sear on each side until nicely browned (approx. 2 minutes on each side). Turn off 1 of the burners and move the chicken to the indirect-heat zone. Cover the grill and cook until firm to touch—about 30 minutes—and the internal temperature has reached 165°F. If the chicken begins to burn, reduce heat or move the chicken away from any direct flame.
When it reaches an internal temperature of 165°F, remove the chicken from the grill. Allow to rest for 5 minutes before serving.
Pairing: Goes well with a chardonnay or a sangiovese. Even though the latter is a red, you’ll find that a sangiovese goes surprisingly well with poultry.