|Grilled lemon adds great flavor - and are tasty, too.|
Tonight, I did a grilled version - with great success. Had to share.
|Ready for a day in the 'fridge|
- Whole chicken cut into parts and skinned. I like to cut the breasts in half, so you can pull the thin side off the fire before the thicker pieces.
- About a 7 or 8 inch sprig of fresh rosemary, chopped fine
- One lemon, cut into very thin slices
- Garlic powder (not garlic salt)
- 4 or 5 fresh basil leaves, chopped fine
- Olive oil
- Kosher Salt
- Fresh Ground Black Pepper
- 1/2 lemon to squeeze over the finished chicken
Prep the chicken
- After you skin the chicken pieces, prep one side of each piece: sprinkled lightly with salt and pepper, then generously season with the garlic powder.
- Top half of the pieces with a slice of lemon, drizzle with olive oil and then put seasoned side down into a shallow glass dish.
- Now do the same treatment to the other side, putting the lemon on the ones you left bare before.
- Cover with plastic wrap and
stash in the 'fridge.
- I let mine marinade all day - if you don't have that kind of time, a couple of hours should do it.
- Get your grill screaming hot
- Place the pieces of chicken on the grill, putting the lemon on the side that is up. Close the lid and cook until they have got good grill marks and are feeling firm.
- Now pull off the lemon and flip. Replace the lemon on the top of the pieces of chicken. (Trust me, this is worth it).
- Continue to cook and flip until the chicken is done. It will be firm and juices will run clear.
- When you pull from the grill, squeeze the lemon juice over the chicken and sprinkle with the basil.