Serves 4
Garlic Chicken With Lemon And Rosemary
- Prep Time 10 Minutes
- Cooking Time 25 Min Including Resting
- Method Direct Heat
Ingredients
- 8 Chicken Portions (Legs And Thighs) Trimmed Off Excess Fat And Skin
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Tablespoon Fresh Lemon Juice
- 1 Teaspoon Freshly Grated Lemon Zest
- 2 Tablespoons Chopped Fresh Rosemary Leaves (From About 4 Sprigs)
- 2 Garlic Cloves, Finely Chopped
- 1 Teaspoon Coarse Sea Salt
- ¼ Teaspoon Freshly Ground Black Pepper
Instructions
- Whisk The Paste Ingredients. Place The Chicken In A Large, Resealable Plastic Bag, Add Paste Ensuring All Pieces Are Covered With Paste, Seal Bag, Place In Fridge And Marinade For At Least 2 Hours. Remove The Chicken Breasts From The Refrigerator 20 Minutes Before Grilling.
- Prepare The Grill For Direct Cooking Over Medium Heat (180º To 230ºc).
- Brush The Cooking Grates Clean. Remove The Chicken From The Bag And Discard Remaining Paste. Grill The Chicken, Smooth (Skin) Side Down First, Over Direct Medium Heat, With The Lid Closed, Until Firm To The Touch And Opaque All The Way To The Center, 8 To 12 Minutes, Turning Once. Remove From The Grill And Let Rest For 3 To 5 Minutes. Serve Warm.
- Marinating Time: 2 Hours
- Preparation Time: 10 Minutes
- Braai Time: 8-12 Minutes
- Total Time: 25 Min Including Resting
- Serves: 4
- Skill Level: Easy
- Cooking Method: Direct Heat
- Braai Temperature: 180°C-230°C
- Core Temperature: 74°C
- Equipment: Snapcheck Thermometer, Precision Grill Tongs
What Do You Need? Recommened Tools
Snapcheck Thermometer
R1,199.00
Precision Grill Tongs
R549.00
