Grilled Chicken with Rosemary
By The Canadian Living Test Kitchen
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This recipe makes 8 servings
This recipe's ingredients have been scaled and recalculated for your automated grocery list. The method still refers to the original recipe amounts. RECIPES HAVE BEEN TESTED USING ORIGINAL AMOUNTS ONLY, AND SCALED RESULTS MAY VARY. Click here to learn more about scaling Canadian Living recipes.
Let the chicken marinate in a cooler while en route to the cottage.
Ingredients
- 16 chicken thighs 16 16chicken thighchicken thighs
- 1/2 cup lemon juice 1/2 1/2cup cuplemon juice
- 1/4 cup olive oil 1/4 1/4cup cupolive oil
- 4 tsp chopped fresh oregano 4 4tsp tspchopped fresh oregano
- 4 tsp fresh whole rosemary leaves 4 4tsp tspfresh whole rosemary leaves
- 1/2 tsp coarsely ground pepper 1/2 1/2tsp tspcoarsely ground pepper
- 1/2 tsp ground coriander 1/2 1/2tsp tspground coriander
- 4 large garlic cloves , minced4 4large largegarlic clovegarlic cloves, minced
- 1 tsp salt 1 1tsp tspsalt
- Garnish:
- 2 lemons , cut_in wedges2 2lemonlemons, cut_in wedges
Preparation
In airtight plastic container, combine chIcken, lemon juice, oil, oregano, rosemary, pepper, coriander and garlic. Cover and keep chilled, mixing periodically, for up to 12 hours.
Remove chicken from marinade and place skin side down on grill about 4 inches (10 cm) from heat. Cook for 5 to 6 minutes. Turn chicken over, baste with any remaining marinade and season grilled side with half the salt. Grill second side for 5 to 6 minutes or until juices run clear and skin is crispy and browned. Season with remaining salt. (Adjust grilling racks, if necessary, for even cooking.) Serve with lemon wedges.