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My review
Marinated Rosemary Lemon Chicken
Barbara Edwards
"Perfect for the summer barbecue! Serve with rice, a light pasta salad, or grilled corn. Great summer eating!"
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Ingredients
8 h 30 m servings 209Original recipe yields 4 servings
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- US
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Directions
{{model.addEditText}} Print- In a large resealable plastic bag, mix the lemon juice, olive oil, and rosemary. Place the chicken and lemon slices in the bag. Seal, and shake to coat. Marinate in the refrigerator 8 hours or overnight.
- Preheat the grill for high heat.
- Lightly oil the grill grate. Discard marinade, and grill chicken 8 minutes per side, or until juices run clear. Don't worry about the rosemary sticking to the chicken, it tastes great when it's grilled. If you use fresh rosemary sprigs, throw the stems onto the coals - they give the chicken even more of a smoky rosemary flavor!
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Footnotes
- Note
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 87124 Ratings
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Most helpful positive review
6/8/2009
Wow! My husband who was getting sick of chicken on the grill absolutely loved this. I cut the chicken into chunks for kabobs and let it mariate all day. In addition to 1/2 c. lemon juice I us...
Most helpful critical review
4/5/2011
Sorry but I did not like this recipe at all. The chicken was way too "lemony" and the flavor was much too strong. Basically it tasted like lemon-soaked, bland chicken. I did like that I had all ...
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6/8/2009
Wow! My husband who was getting sick of chicken on the grill absolutely loved this. I cut the chicken into chunks for kabobs and let it mariate all day. In addition to 1/2 c. lemon juice I us...
11/29/2002
I cooked the chicken on my newest gadget (a George Foreman grill), and it only took 9 minutes! I only had four hours to marinade the chicken (not overnight). But, it turned out great. My husb...
6/22/2000
Great recipe!! Be sure to "mash" your rosemary leaves to cause them to release their aromatics. I use the stems to stick into the meat and this also release flavor.
2/18/2006
I make something very similiar to this recipe and it comes out fabulous! The key is worcestershire sauce. I would put in about 1/4 of a cup and use fresh rosemary rather than dried. Use it liber...
6/23/2000
Very good, I use the dry rosemary and pan fryed it....yummy! Great complments: Corn and garlic dill potatoes
2/11/2009
This was delicious! Not kidding. I marinated it for over 24 hours and that was the key. It had a wonderful lemon flavor. I ended up broiling it though instead of grilling. Highly recommend!
10/27/2003
I was very surprised that a recipe with such few ingredients would produce something so yummy!! My husband, my 11 year old daughter, and 8 year old son, and myself LOVED this chicken! They aske...
11/16/2006
I made the recipie as is, the night before, so my chicken thawed in the marinade and it was in the bag for about 24 hrs & it was GREAT, i will definitely be making this again!
11/18/2007
This recipe is very quick and easy! I cut the chicken into 1 inch cubes and marinated it for at least 24 hours. I put the cubes on skewers and cooked them on the grill. They kabobs were super...