GRILLED ROSEMARY CHICKEN
This moist, tender chicken has a touch of rosemary flavor. It's so easy to throw together, which makes it a great weeknight dish. I always prepare extra pieces of chicken so that we can use it later in the week in "make-over meals." It's splendid the first day grilled but also makes fantastic chicken salad.-Holly Jackson, Calera, Alabama
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine first 11 ingredients. Flatten chicken to 1/2-in. thickness; add to bag. Seal and turn to coat. Refrigerate for 8 hours or overnight. , Drain chicken and discard marinade. Lightly oil the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 211 calories, Fat 9g fat (2g saturated fat), Cholesterol 80mg cholesterol, Sodium 207mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 29g protein.
CRISPY BAKED ROSEMARY-GARLIC CHICKEN LEGS
Provided by Tyler Florence
Categories main-dish
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat.
- Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.
- Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste.
- Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set.
- Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges.
GRILLED ROSEMARY CHICKEN
Infuse lemony, garlicky chicken with even more flavor by basting it with rosemary branches dipped in olive oil.
Provided by Kevin West
Categories Chicken Garlic Tomato Fourth of July Kid-Friendly Graduation Father's Day Backyard BBQ Dinner Rosemary Grill Grill/Barbecue Healthy Paprika Advance Prep Required Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield 6-8 servings
Number Of Ingredients 9
Steps:
- Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Let chicken come to room temperature. Brush off marinade; grill chicken, turning occasionally, until browned and almost cooked through, about 20-22 minutes for legs and thighs, 16-18 minutes for breasts. Pour remaining 1/4 cup oil into a small bowl. Dip 2 rosemary sprigs in oil; occasionally baste chicken with sprigs until cooked through, about 5 more minutes.
- Let chicken rest for 15 minutes. Transfer to a bowl. Cut lemon in half lengthwise, then cut thinly crosswise into half-moons. Add to chicken with any leftover basting oil; toss to coat. Serve chicken on a platter with Tomato Jam alongside.
GRILLED ROSEMARY CHICKEN BREASTS
This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.
Provided by Semigourmet
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
- Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
- Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.
Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g
GRILLED CHICKEN WITH ROSEMARY AND BACON
This recipe goes together so easy with minimal prep. Chicken breasts with garlic powder, bacon, and rosemary are grilled. What could be better? I'm always thinking up easy rosemary recipes, since my yard has 5 huge bushes of rosemary! Enjoy! Great with grilled vegetables and rice.
Provided by Skoo
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 26m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Sprinkle 1 teaspoon garlic powder on a chicken breast and season with salt and pepper. Lay one rosemary sprig on the chicken breast. Wrap the bacon around the chicken to hold the rosemary on. Secure the bacon with a toothpick or an additional thick rosemary stem.
- Cook the chicken breasts until no longer pink in the center and the juices run clear, 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stay near the grill to combat any flare ups from the bacon. Remove the toothpicks before serving.
Nutrition Facts : Calories 208.1 calories, Carbohydrate 2.3 g, Cholesterol 80.9 mg, Fat 8.1 g, Fiber 0.4 g, Protein 29.6 g, SaturatedFat 2.5 g, Sodium 348.1 mg, Sugar 0.7 g
GRILLED CHICKEN LEGS WITH ORANGE AND ROSEMARY
Make and share this Grilled Chicken Legs With Orange and Rosemary recipe from Food.com.
Provided by dicentra
Categories Chicken Thigh & Leg
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl.
- Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil.
- Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.
- Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes.
- Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.
- Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes.
- Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl.
- Transfer to individual plates. Serve with the chicken.
Nutrition Facts : Calories 474.8, Fat 29.8, SaturatedFat 6.2, Cholesterol 138.2, Sodium 169.6, Carbohydrate 16.9, Fiber 3.5, Sugar 8.5, Protein 35.3
LEMON, ROSEMARY AND BALSAMIC GRILLED CHICKEN THIGHS
Provided by Food Network
Categories main-dish
Time 2h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- In a medium bowl combine the balsamic vinegar, olive oil, rosemary, garlic, lemon zest and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
- Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth. Remove the chicken from the marinade and pat dry. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through. Remove from the heat and serve while hot.
GRILLED LEMON-ROSEMARY CHICKEN
Broiled or grilled, this simple chicken recipe has been a favorite for years. Try it with your favorite herbs. -Rebecca Sodergren, Centerville, Ohio
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the first six ingredients. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 170°.
Nutrition Facts : Calories 187 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 102mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein. Diabetic Exchanges
CHICKEN LEGS WITH HONEY AND ROSEMARY
The chicken leg pieces are the whole leg- drumstick with the thigh attached, also known in Australia as chicken maryland pieces. Legs can be barbecued or cooked in the oven. A recipe from Canada's Ricardo in his cookbook "Ricardo Meals for every occassion" that I received from Katzen my cookbook swap partner.Thankyou Katzen.
Provided by Jubes
Categories Chicken
Time 40m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the barbecue (setting the burners to hig) or preheat oven to 400°F / 200°C with the rack in the middle position.
- For the BBQ -Place each chicken leg on a double sheet of foil.
- Top each chciken piece with some honey and a rosemary sprig. Season with salt and pepper.
- Lift the edges of the sheets of foil and crimp them together to form a tightly sealed packet. Your chicken will have a double layer of foil.
- Grill until the chicken is cooked and the meat falls from the bone- approx 15 minutes per side.
- Oven Method -- Arrange the chicken (not wrapped in foil) on a baking sheet and cook for about 45 minutes.
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GRILLED CHICKEN LEGS WITH ROSEMARY - RECIPE | TASTYCRAZE.COM
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4/5 (1)Category ChickenCuisine Mediterranean CuisineTotal Time 45 mins
- Heat up the grill. Wash the rosemary , dry it and put 1 spring under the skin of each chicken leg. Boil the potatoes. In the meantime, arrange the chicken legs on the grill (skin facing down). Smear them with olive oil, sprinkle with black pepper and salt. Grill about 10 min.
- Turn the meat over, smear the other side with olive oil, salt and pepper and grill another 10 min. While youre grilling the chicken legs, pour the rest of the olive oil in a pot.
- Mash the garlic and braise it in the pot. Turn the stove off. Beat the mayo with 2 tbsp hot water, cover with a lid and keep warm. Drain the potatoes and mash them.
- Distribute the chicken legs and potatoes into 4 plates. Pour on the mayo, sprinkle with a bit more black pepper and serve.
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