Week 32- Grilled Tuscan Chicken with Rosemary and Lemon

Our rosemary plant has been neglected this season because the oregano and basil have taken over, so I forget about our little rosemary. Hopefully this recipe will make up for it.

Grilled Tuscan Chicken and Rosemary and Lemon

Ingredients

• 2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
• 1/4 cup olive oil
• 2 garlic cloves
• Salt and pepper
• 1 chicken (3 1/2 to 4 pounds), (we used  chicken tenders)
• 1/4 cup fresh lemon juice

Directions

1. Heat grill to medium. 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 and garlic; season with salt and pepper. Puree until smooth; let cool.
   
2. 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 overnight in the refrigerator, turning chicken occasionally.
   
3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
   
   Rating: 3.7. The chicken was a little dry. I am not the best at knowing when it is done. I convince myself there is pink because I am so nervous about food poisoning. I blame myself for this.
   
   Note: I halfed the recipe and it was perfect for dinner and leftovers for lunch. We used 6-7 chicken tenders instead of a whole chicken and we grilled them on our Foreman grill. We served it with grilled zucchini and Rice Almondine (a FAVORITE, but it would be better named as Rosemary Rice).