Tuesday, January 19, 2010

Tuscan Lemon Chicken

Originally from Ina Garten of the Food Network. I didn't grill mine (we don't have a grill), I just cooked it on the stovetop. And I didn't flatten the chicken, and Kosher salt?...eh...but I think fresh lemon juice is a must!

1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

1. Sprinkle the chicken with 1 teaspoon salt on each side.
2. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup.
3. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Or, alternately, put it in a Ziplock bag like I did.
4. Pour the lemon marinade over the chicken, turning it in the dish.
5. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
6. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.
7. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it.
8. Cook for 12 to 15 minutes, until the underside is golden brown.
9. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
10. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking.
11. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes.
12. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

No comments: