Well my friends it is Monday and yes unfortunately the last day of the regular season, which saddens many of us immensely. Never fear we will have an entire summer to ponder what thrill rides ahead, after another season ending cliff hanger. In what appears to be explosions, HPD coming apart at the seams, who knows what is to come.
Since our team is busy running around these boys are going to need something good to eat when all is said and done. The best part this can be set to marinade before work, come home and throw it on the grill after a long day of shooting up bad guys.
Though today's dish is a may bring an essence of the sun drenched Tuscan hills than the Hawaiian shores. Nonetheless this chicken marinated in lemon juice, rosemary, garlic, and olive oil, will taste amazing no matter where you eat it.
2 Tbsp chopped fresh rosemary or 1 Tbsp dried rosemary
1/4 cup olive oil
1/4 cup fresh lemon juice
2 garlic cloves, chopped
Salt and pepper
1 chicken (3 1/2 - 4 lbs),trimmed of excess fat, rinsed, dried and split, backbone removed
- In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil, lemon juice and garlic; season with salt and pepper. Puree until smooth; let cool.
- Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or 10 hours in the refrigerator, turning chicken occasionally.
- Prepare a charcoal or gas grill for indirect grilling over medium-high heat. Wrap a brick in 2 sheets of heavy-duty aluminum foil and preheat over the hottest part of the fire. Brush and oil the grill grate.
- Remove chicken from marinade; place the chicken, skin side down, on the cooler side of the grill. Place the prepared brick on top of the chicken, cover the grill and cook until chicken is nicely grill-marked, 8 to 10 minutes. Remove the brick and move the chicken, still skin side down, directly over the hottest part of the fire. Replace the brick, cover the grill and cook until the chicken is nicely charred, 10 to 12 minutes. Turn the chicken over, replace the brick and grill until the juices run clear when the thickest part of the thigh is pierced, about 15 to 20 minutes more.