Make Grilled Tuscan Lemon Chicken! This is my absolute favorite meal I’ve made in I don’t know how long. Although, most of my meals I make are a favorite in one way or another, this chicken turned out so moist and juicy, I’m thinking I will never make another kind of grilled chicken again! This recipe is from a book from the Barefoot Contessa (Ina Garten) who just happens to be my idol!
The dish does need a little prep work, but the results are well worth the time in the kitchen!
Side note: I would have never known that lemon was SO good with chicken, I thought it was reserved for fish. Do not forget this part of the recipe, you WILL regret it! Hubs was a little worried about trying the lemon over his chicken, as he usually does not stray too far from the norm, but after I forced him to try it, he LOVED it which says a lot to me!
- 1 (3 1/2-pound) chicken, flattened
- Kosher salt
- 1/3 cup good olive oil
- 2 teaspoons grated lemon zest (2 lemons)
- 1/3 cup freshly squeezed lemon juice
- 1 tablespoon minced garlic (3 cloves)
- 1 tablespoon minced fresh rosemary leaves
- Freshly ground black pepper
- 1 lemon, halved
Sprinkle chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper. Place the chicken in a glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.