Hiiiiya! It’s Stephanie here from @cookbycolor sharing a recipe for this simply delicious Rosemary, Lemon and Garlic Grilled Chicken. It is springtime, and I am here to assure you that you can multitask meal prep with soaking in some important vitamin D.
Please don’t mind that this chicken missing a wing. I literally couldn’t help myself. I had to test it to make sure it was safe, ya dig? It was already enjoyed before I remembered I needed a picture. Take away? It’s irresistible.
This chicken will easily serve our small family 6 meals + the goods for a delicious broth. You have a perfect protein building block to work with so stick with me here…
For dinner tonight, we can have chopped chicken breast with roasted potatoes and a simple salad. Tomorrow, it can be mixed with mayo, celery, apples and curry powder into a to-die-for chicken salad that can be wrapped, sandwiched or sat atop a #BAS.
The point is: the protein is done. With minimal effort, it can feed us as is- or can be repurposed endless ways. I am always featuring easy ways to reinvent leftovers in creative, delicious ways @cookbycolor and would love for you to join the #cookbycolor community.
Grilled Rosemary, Lemon, and Garlic Chicken
- 3 tbsp Extra-virgin olive oil (depending on size of the chicken)
- 3 tbsp Rosemary finely chopped
- 4 cloves garlic minced
- 2 tbsp Fresh lemon juice
- Salt to taste
- Get your lemon juiced, and rosemary/garlic ready to roll -all together in a bowl.
- Cut out the backbone of your chicken with sharp kitchen shears- and break the breastbone so it will lay flat on the barbecue. (or ask your butcher to do it. Keep the backbone for broth!)
- Flip ‘er over, and generously salt the skin, and between the skin and meat.
- Coat the meat and the skin with the marinade mixture- ensuring you get the thigh meat marinating too. Let marinate for at least 30 minutes in the fridge
- Preheat the grill for low, indirect heat. On a three-burner barbecue, the two outside burners are on a medium low heat, and the middle burner is off.
- Cook the chicken on the middle burner for approximately one hour. Test for a temperature of 165 degrees.
- Let it rest for 10 minutes so that it stays nice and juicy!