- Cooking Time:
- Preparation Time:
- 3 pounds cut up chicken
- Kosher salt
- 1/3 cup good olive oil
- 2 teaspoons grated lemon zest (2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh rosemary leaves
- Freshly ground black pepper
- 1 lemon, halved
- Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
- When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill.
- Place the chicken on the cooler side, skin side up. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
NotesTo continue on with my Tuscan Grill Party recipes, this dish is one that's perfect for summer. This Tuscan Lemon Chicken is ridiculously easy to make and is equally delicious. The best part is that it requires minimal ingredients - most of which you probably already have on hand. Chicken is marinated with lemon zest, lemon juice, garlic, rosemary, salt and pepper before grilling to perfection and served with grilled lemon. This dish captures all the simplicity of Tuscan cuisine and allows the fresh flavors to shine...
The recipe is originally from Ina Garten. When I saw her prepare this dish on the Food Network Channel the other day, she used a whole chicken which she spatchcocked (where the backbone of a whole chicken is removed and then the chicken is flattened.) Once spatchcocked, she marinated the chicken and then grilled. I didn't have a whole chicken on hand and so I used chicken quarters which I cut up myself instead. Doing so made it easy for me to marinate, grill and serve. However, feel free to try Ina's spatchcocked version with the link provided.