Marinated Rosemary Chicken
This moist chicken, sent in by Wendy Molzahn of Beaumont, Alberta, is partially cooked in the microwave just before grilling to speed up cooking. The rosemary marinade enhanced the meat flavor...and there's enough sauce to set aside for basting.
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Grill (gas or charcoal)
|
PREP |
15 min. |
COOK
|
20 min.
|
TOTAL
|
35 min.
|
INGREDIENTS
- 1/3 cup reduced-sodium soy sauce
- 1/4 cup lemon juice
- 2 tablespoons Crisco® Pure Olive Oil
- 4 garlic cloves, minced
- 4 tablespoons minced fresh rosemary or 4 teaspoons dried rosemary, crushed
- 1 broiler/fryer chicken (3 pounds), cut up and skin removed
DIRECTIONS
In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill. Prepare grill for indirect heat. Drain and discard marinade from chicken.
Place chicken in an ungreased 13-in. x 9-in. microwave-safe dish. Cover loosely and microwave on high for 6 minutes, rotating once.
Immediately grill chicken, covered, over indirect medium heat for 5 minutes. Turn; grill 8-10 minutes longer or until juices run clear, basting occasionally with reserved marinade. Yield: 6 servings.