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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

ROSEMARY BRICK GRILLED CHICKEN Recipe

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This recipe for ROSEMARY BRICK GRILLED CHICKEN is from HOME IS WHERE THE HEARTH IS , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 CUP OLIVE OIL
1/4 CUP FRESH LEMON JUICE
6 CLOVES GARLIC (FINELY CHOPPED)
2 TBL. FRESH ROSEMARY LEAVES (CHOPPED)
2- 2 TO 3 POUND CHICKENS (BUTTERFLIED)
SALT AND PEPPER

Directions:
Directions:
WHISK TOGETHER, IN A LARGE BAKING DISH, THE OLIVE OIL, LEMON JUICE, GARLIC AND ROSEMARY. ADD THE CHICKEN AND TURN TO COAT. LET MARINATE FOR AT LEAST 1 HOUR OR UP TO 4 HOURS IN THE REFRIGERATOR. PREHEAT THE GRILL TO MEDIUM HEAT. WRAP 4 BRICKS IN ALUMINUM FOIL AND SET ASIDE. REMOVE THE CHICKEN FROM THE MARINADE AND SEASON WITH SALT AND PEPPER ON BOTH SIDES. PLACE THE CHICKEN ON THE GRILL, SKIN SIDE DOWN AND PLACE 2 BRICKS ON TOP OF EACH CHICKEN. GRILL THE CHICKEN 8 TO 10 MINUTES ON EACH SIDE OR UNTIL IT HAS REACHED AND INTERNAL TEMP. OF 180 DEGREES. LET THE CHICKEN REST FOR 10 MINUTES, THEN CUT IN TO QUARTERS AND SERVE.

Number Of Servings:
Number Of Servings:
4 TO 8 PEOPLE

 

 

 

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