Time 3h23m Yield 6 Number Of Ingredients 7 Steps:
In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside. Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours. Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken. Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.
Time 50m Yield 4 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl. Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature. Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
In a large resealable plastic bag, combine first 11 ingredients. Flatten chicken to 1/2-in. thickness; add to bag. Seal and turn to coat. Refrigerate for 8 hours or overnight. , Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
Time 10m Number Of Ingredients 6 Steps:
Gather the ingredients. Cut the lemons in half and squeeze the juice into a medium plastic or glass bowl. Add the remaining ingredients and mix well. Marinate chicken for 1 to 2 hours in the mixture before cooking. Discard any excess marinade.
Yield Makes 8 servings Number Of Ingredients 9 Steps:
- To make the sauce, whisk the mayonnaise, lemon zest and juice, rosemary, and garlic together. Transfer to a covered container and refrigerate for up to 3 days.
- One at a time, place a chicken breast half between two sheets of plastic wrap. Lightly pound with a flat meat mallet or rolling pin until evenly thick (about 1/2 inch). Season the halves with the salt and pepper. Place in a self-sealing plastic bag and refrigerate for up to 1 day.
- Prepare the grill. Let the fire burn until medium-hot (you can hold your hand just above the cooking grate for about 3 seconds).
- Lightly oil the cooking grate. Place the chicken on the grill and cook until the undersides are opaque and seared with grill marks, about 4 minutes. Turn, brush with about half of the sauce, and grill until the other side is seared, about 4 minutes longer. Turn, brush with the remaining sauce, and grill, turning occasionally, until the chicken feels firm when pressed, 1 to 2 minutes longer. Transfer to a carving board and let stand for 3 to 5 minutes. Cut into thick slices, transfer to a platter, and serve hot.
Time 49m Yield 1 serving(s) Number Of Ingredients 7 Steps:
Preheat either grill or broiler. Combine olive oil and spices in a flat dish. Add chicken and coat both sides. Cover with plastic wrap and marinate in the fridge for 30 minutes. Grill or Broil chicken for 5-7 minutes, then turn and baste with remaining marinade. Cook an additional 5-7 minutes or until inside is no longer pink. Serve. Throw away any leftover marinade.
Time 25m Yield 4 servings. Number Of Ingredients 7 Steps:
Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.
Time 50m Yield 4 Number Of Ingredients 7 Steps:
In shallow glass or plastic dish or resealable food-storage plastic bag, mix oil, lemon juice, garlic, rosemary, salt and pepper. Add chicken, turning to coat with marinade. Cover dish or seal bag; refrigerate 30 minutes to marinate. Heat gas or charcoal grill. Remove chicken from marinade; discard marinade. Place chicken on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (at least 165°F).
Time 35m Yield 4-5 serving(s) Number Of Ingredients 8 Steps:
In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard. Put the chicken breasts in a 9 x 13 glass pan (or whatever works). Poor the marinade all over the chicken (cover top and bottom). Let the chicken marinade in the mixture for 2 - 3 hours. Grill/barbecue the chicken and serve!
Yield 6-8 servings Number Of Ingredients 9 Steps:
Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight. Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small 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 a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
