Grilled Lemon Chicken

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   INSTRUCTIONS

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   1. Mix lemon zest, rosemary, garlic, salt and pepper in small bowl. Following illustrations 6 and 7, loosen the skin on each leg and thigh; rub the herb mixture under the skin. Loosen the breast skin; rub the remaining herb mixture under the skin. Place chicken in a gallon size zipper-lock bag with lemon juice and olive oil. Seal and refrigerate from 2 to 24 hours; return to room temperature before cooking.

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   2. Ignite about 6 quarts (1 large chimney, or about 6 pounds) charcoal briquettes and burn until covered with thin coating of light gray ash, about 20 minutes. Empty chimney and spread coals in an even layer. Position grill grate over coals, cover grill, and heat grate until hot, about 5 minutes; scrape grate clean with grill brush. Lightly dip small wad paper towels in vegetable oil; holding wad with tongs, wipe grill grate. Place chicken skin side down, on grill rack. Set a jelly roll or other flat plan on top of chicken. Place two bricks in pan to weigh down chicken as it grills. Cover and grill until the chicken skin is deep brown and shows grill marks, about 12 to 15 minutes. Turn chicken with tongs, replace jelly roll pan, bricks, and grill lid, and continue cooking until instant-read thermometer inserted into thickest part of thigh registers 170 to 175 degrees, about 5 to 10 more minutes.

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   3. Remove chicken from grill; cover with foil and let rest 10 to 15 minutes. Carve, following illustrations 8 and 9, and serve.

* Per serving · 4 servings · Values may vary.

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