Lemon Rosemary Chicken Halves
Serving Size : 4
Ingredients for prepare Lemon Rosemary Chicken Halves
:
| Amount | Measure | Ingredient - Preparation Method |
PASTE
lemon rosemary chicken halves |
| 1/4 | cup | packed fresh rosemary sprigs |
| 1/3 | cup | olive oil |
| 1 | | lemon - zest and juice of |
| 1 1/2 | tablespoons | chopped onion |
| 2 | | garlic cloves |
| 1 1/2 | teaspoons | coarse salt |
| 2 | | wh chickens - halved |
OR 6-pounds chicken
lemon rosemary chicken halves |
| 1 | | lemon - cut in wedges |
recipe Lemon Rosemary Chicken Halves
At least 3 hours and up to the night before you plan
barbecue parts
to grill chicken, prepare paste. Puree rosemary with oil in blender, preferably, or a food processor.
Lemon Rosemary Chicken Halves
Let rosemary steep in the oil for 5 to 10 minutes. Strain mixture to remove tough little leaves. Return oil
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to blender, add remaining ingredients, and puree. The paste will be somewhat soupy. Coat each chicken half thoroughly
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with paste, rubbing inside and out and working as far as possible under the skin without
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tearing the skin. Place chicken in a plastic bag and refrigerate. Fire up grill, bringing the temperature to
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medium (4 to 5 seconds with the hand test). Remove chicken from refrigerator and let sit covered at
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room temperature for about 30 minutes. Drain chicken and blot any excess moisture from surface. Transfer chicken halves to grill
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and arrange them skin-side up. Grill uncovered over medium heat for about 20 minutes, without turning, then cook an
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additional 30 to 40 minutes, turning every 5 to 10 minutes, ending with chicken skin side down for a
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final crisping. You want chicken skin to face the grill enough to
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render its fat and brown, but not burn. Watch for flare-ups, shifting halves away from
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flame if necessary. Squeeze lemon wedges over chicken's cavity about halfway through cooking. If grilling covered,
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cook chicken starting skin-side up over medium heat for about 15 minutes, without turning, then
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cook an additional 25 to 30 minutes, turning three times and squeezing lemon wedges over
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chicken's cavity about halfway through cooking. Arrange chicken on a platter. Garnish with rosemary and lemon slices,
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if you wish, and serve immediately. Serves 4. Notes: REF: Born to Grill : An American Celebration
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by Cheryl Alters Jamison, Bill Jamison (Harvard Common Pr, May 1998 ISBN: 155832111X)
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Preparation Time: 0:00
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