Lemon Tuscan Chicken


Tuscan Lemon Chicken
  • 1 chicken
  • Kosher salt
  • good olive oil
  • grated lemon zest
  • freshly squeezed lemon juice
  • minced garlic
  • minced fresh rosemary leaves
  • Freshly ground black pepper
  • 1 halved lemon
  1. Cut along the spine of the chicken so that it can lay flat. Cover the chicken with the salt on both sides. Combine the olive oil, lemon zest, lemon juice, garlic and rosemary . Place half the marinade in the bottom of shallow dish big enough for the chicken to lay flat place skin side down in the dish and pour the remaining marinade over the chicken. Cover the dish with plastic and marinate it for at least 4 hours turn the chicken 2 or 3 times while marinating.
  2. When ready to grill, prepare the grill so that all burners are on and the grill heats up to 500 degrees. Then turn one or two of your burners off depending on how many you have and place the chicken skin side up on the portion of the grill that is off. (indirect cooking) weigh it down with 2 foil covered bricks ( I got mine at home depot for 44 cents each). Close the lid of the grill and make sure temp maintains at 350 and cook for 15 minutes and until it is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 15 minutes, until the skin is golden brown keep flipping and cook evenly until the chicken reaches an internal temperature of 165 take its temp at the thickest part of your chicken . 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 cover with aluminum foil, and allow to rest for 15 minutes when ready to serve squeeze the juice of the grilled lemons over the chicken and sprinkle with salt and pepper.


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