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Marinated Rosemary Chicken
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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
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.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |