Lemon-Rosemary Grilled Chicken

1. 1

   In a small bowl, combine lemon juice, oil, rosemary, and garlic.

2. 2

   Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.

3. 3

   Remove wing tips from split broilers; trim off excess fat and excess skin.

4. 4

   Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).

5. 5

   Place chicken in dish with marinade, turning to coat.

6. 6

   Cover and let stand at room temperature for 30 minutes.

7. 7

   Remove chicken from marinade; drain, reserving marinade.

8. 8

   Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.

9. 9

   Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.

10. 10

    Turn chicken over; cook for 10-15 minutes more or until golden brown.

11. 11

    Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.

12. 12

    Season to taste with salt and pepper.

13. 13

    Cut into serving size pieces and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.