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  • Tuscan Lemon Chicken, Grilled

    3 posts, 3 voices, 1176 views, started Jun 7, 2009

    Posted on Sunday, June 7, 2009


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      Tuscan Lemon Chicken

           3 to 4 servings


          * 3 1/2-pounds chicken hind quarters and breasts, skin on, bone in.

          * Kosher salt

          * 1/3 cup good olive oil

          * 1 teaspoons grated lemon zest (2 lemons)

          * 1/3 cup freshly squeezed lemon juice

          * 2 cloves minced garlic

          * 1 tablespoon minced fresh rosemary leaves

          * Freshly ground black pepper  


      Remove excess fat from chicken, keeping skin in place. Wash chicken and pat dry. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

      Drain chicken from marinade. Wrap chicken tightly in two layers of foil, grill one hour on 350 degrees.  Turn over 4 times.  Remove carefully from foil and brown on both sides.


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