Lemon Rosemary Chicken 1/2 Cup lemon juice Zest from 1 lemon 2 Tbsp. chopped fresh rosemary leaves 2 Tbsp. finely chopped onion 3 Tbsp. vegetable oil 1/2 tsp. salt 1/4 tsp. pepper 3 lb. Chicken pieces (your favorites) 1. Mix all ingredients except chicken in shallow glass or plastic dish. Add chicken, turning to coat with marinade. Cover and refrigerate, turning occasionally, 30 minutes but no longer. 2. Heat coals or gas grill. 3. Remove chicken from marinade, reserve marinade. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 20 minutes. Turn chicken; brush with marinade. Cover and grill 15 to 25 minutes longer or until juice of chicken is no longer pink when center of thickest pieces are cut. 4. Heat marinade until boiling; boil and stir1minute add any juices. Serve with chicken. 6 servings. Editor's note: I have also used this marinade with chunks of chicken breast skewered on rosemary branches.
Servings: 6