Rosemary Lemon Chicken

Looking for a grilled dinner? Then check out this citrusy chicken flavored with herb – a scrumptious meal. MORE+ LESS-

By Betty Crocker Kitchens

December 27, 2010

1/2

cup lemon juice

tablespoons chopped fresh or 2 teaspoons dried rosemary leaves, crumbled

tablespoons finely chopped onion

tablespoons vegetable oil

teaspoon grated lemon peel

1/2

teaspoon salt

1/4

teaspoon pepper

pounds chicken thighs

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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.