Bloatal Recall: Grilled Rosemary Chicken with Lemon

Wednesday, April 25, 2012

Grilled Rosemary Chicken with Lemon

I find that everyone enjoys some nice grilled chicken. Except for vegetarians and of course, the chicken. But otherwise, it's a good solid choice for a nice, informal meal. You can't really go wrong. Unless maybe you drop your tongs into the grill and then try to fish them out with a way too short fork and burn your fingers. And then you run inside and put them under the faucet, but the hot water comes out for the first few seconds, instead of the cold water. But then that's just the chance you're taking. You can't blame the recipe (although you can totally curse at the chicken until the pain subsides and then eat it).

GRILLED ROSEMARY CHICKEN WITH LEMON

Makes 6-8 servings

3 to 4 lb. chicken thighs or breasts, bone-in and skin on

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

1. 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.

2. 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).

3. 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.

4. 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.

from Bon Appétit, August 2011 by Kevin West