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Katerina Posted May 31, 2005 02:42 PM
Grilled Tuscan Chicken with Rosemary and Lemon
(source: Martha Stewart Everyday Food)
Serves 4; Prep time: 35 minutes; Total time: 1 hour
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-pound), cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice
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. Purée 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 overnight in the refrigerator, turning chicken occasionally.
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. Serve with Grilled Zucchini and Squash. see below for recipe.
Grilled Zucchini and Squash
Serves 4
2 zucchini (about 1 pound)
2 yellow squash (about 1 pound)
2 yellow bell peppers, seeds and ribs removed
1/4 cup olive oil
Salt and pepper
1/4 cup thinly sliced fresh basil
Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
In a large bowl, toss vegetables with oil; season with salt and pepper.
Grill vegetables until tender, 6 to 8 minutes per side.
Return vegetables to bowl; toss with basil.
Grilled Tuscan Chicken with Rosemary and Lemon
(source: Martha Stewart Everyday Food)
Serves 4; Prep time: 35 minutes; Total time: 1 hour
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-pound), cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice
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. Purée 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 overnight in the refrigerator, turning chicken occasionally.
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. Serve with Grilled Zucchini and Squash. see below for recipe.
Grilled Zucchini and Squash
Serves 4
2 zucchini (about 1 pound)
2 yellow squash (about 1 pound)
2 yellow bell peppers, seeds and ribs removed
1/4 cup olive oil
Salt and pepper
1/4 cup thinly sliced fresh basil
Heat grill to medium. Slice zucchini and squash 1/2 inch thick diagonally. Quarter bell peppers.
In a large bowl, toss vegetables with oil; season with salt and pepper.
Grill vegetables until tender, 6 to 8 minutes per side.
Return vegetables to bowl; toss with basil.