Lemon Rosemary Chicken

Traditional recipe

• 1

  In small bowl, combine lemon juice, oil, rosemary and garlic. Transfer to shallow glass dish large enough to hold chicken in single layer.

• 2

  Place chicken in shallow dish with marinade, turning to coat both sides.

• 3

  Cover and marinate at room temperature for 30 minutes or in fridge for 2 hours, turning occasionally.

• 4

  Remove from marinade, drain well and reserve marinade.

• 5

  Place chicken on grill, over medium hot coals or on medium setting. Cook, covered for 8 to 10 minutes or until golden brown. Stir honey and mustard into reserved marinade and brush over chicken.

• 6

  Turn over and cook for an additional 8 to 10 minutes until golden brown.

Variations

• 1

  Peppery Grilled Chicken:

• 2

  Increase lemon juice to 1/2 cup. Substitute 1 TBSP crushed black peppercorns for rosemary. Increase garlic to 2 large cloves.

• 3

  Lime-Coriander Grilled Chicken:

• 4

  Substitute lime juice for lemon juice and add 1 TSP grated lime rind. Substitute vegetable oil for olive oil. Substitute 1 TBSP crushed coriander seeds for rosemary.