6 years ago5,000+ Views
Ingredients 2 3-4-pound chickens, each cut into 4 pieces, backbones removed 3/4 cup olive oil, divided 1/4 cup fresh lemon juice plus 1 lemon 12 rosemary sprigs, divided 10 garlic cloves, coarsely chopped Kosher salt and freshly ground black pepper 1 large pinch smoked paprika Tomato Jam (click for recipe) Preparation 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. nutritional information 8 servings, 1 serving contains: Calories (kcal) 450.1 Calories from Fat 237.9 Fat (g) 26.4 Saturated Fat (g)6.8 Cholesterol (mg) 142.4 Carbohydrates (g) 6.1 Dietary Fiber (g) 0.2 Total Sugars (g) 5.7 Net Carbs (g) 5.9 Protein (g) 44.3 Sodium (mg) 179.8
@yinofyang thank you again YinofYang, you are faster than me again to answer question in my cards :P
@kristenadams Fresh rosemary :D
that is an amazing shotttt what is the name of those herbss
I just love to grill anything that can possibly be grilled. Did you know you can grill a pizza? Lol!