Rosemary Lemon Chicken

  • Prep 15 min
  • Total 1 hr 30 min
  • Servings 6

Ingredients

  • 1/2 cup lemon juice
  • 2 tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crumbled
  • 2 tablespoons finely chopped onion
  • 3 tablespoons vegetable oil
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds chicken thighs

Steps

  • 1
    Mix all ingredients except chicken in shallow glass or plastic dish. Add chicken, turning to coat with marinade. Cover and refrigerate, turning occasionally, at least 30 minutes but no longer than 24 hours.
  • 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 centers of thickest pieces are cut.
  • 4
    Heat marinade to boiling; boil and stir 1 minute. Serve with chicken.

  • For a change of taste, try chopped fresh thyme or lemon thyme instead of the rosemary.
  • To enhance the flavor of the chicken, tie rosemary sprigs together to make a "brush," and use to brush the remaining marinade over the chicken during grilling.

Nutrition Facts

Serving Size: 1 Serving
Calories
345
Calories from Fat
205
Total Fat
23g
Saturated Fat
6g
Cholesterol
105mg
Sodium
300mg
Total Carbohydrate
2g
Dietary Fiber
0g
Protein
32g
% Daily Value*:
Vitamin C
6%
6%
Calcium
4%
4%
Iron
12%
12%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved