I love the flavors of rosemary and lemon. I brought over a gallon bag of rosemary cut from the bush in my front garden to my parents an used Meyer lemons from my Dad’s tree for our first grilled meal of the Memorial Day Weekend.
Rosemary Lemon Grilled Chicken
4 chicken breasts, with rib meat or 4 leg quarters
½ cup fresh rosemary
½ cup lemon juice (about two large lemons) plus zest
3 garlic cloves, minced
¼ cup olive oil
2 teaspoons kosher salt
1 teaspoon pepper
Add rosemary, lemon juice and zest, garlic, olive oil, salt and pepper to a food processor or blender. Process until rosemary leaves are chopped and the ingredients are well mixed.
Place chicken in a resealable bag, add marinade and seal bag. Rub the chicken with the marinade to make sure it covering all the chicken. Place the chicken in the refrigerator for at least two hours and as long as twenty four hours. Turn the chicken occasionally and massage the marinade all over the chicken.
Prepare the grill for medium-high, indirect heat. Remove chicken from the marinade. Grill the chicken until just cooked through, about ten minutes per side. Baste the cooked chicken with some of the marinade.
Reduce the rest of the marinade in a skillet over low heat. Add ¼ cup Limoncello after the marinade has thickened and put the sauce over the chicken when serving.