Grilled Chicken with Rosemary
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Let the chicken marinate in a cooler while en route to the cottage.
Servings: 6 to 8
Ingredients:
-
16 chicken thighs
1/2 cup (125 mL) lemon juice
1/4 cup (50 mL) olive oil
4 tsp (20 mL) chopped fresh oregano or 2 tsp (10 mL) crumbled dried
4 tsp (20 mL) fresh whole rosemary leaves or 2 tsp (10 mL) dried
1/2 tsp (2 mL) coarsely ground pepper
1/2 tsp (2 mL) ground coriander
4 large cloves garlic, minced
1 tsp (5 mL) salt
Garnish:
2 lemons, 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.
Additional Information
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