|
| Tuscan Grilled Chicken with Orange and Rosemary
Italian
|
|
|
|
| Make this quick and easy marinade in the morning and let the chicken marinate all day. Fire up the grill, put on some rice, toss a salad, and you have dinner in 30 minutes! |
|
|
|
| Ingredients |
For the marinade:
1/2 cup orange juice
1 tablespoon orange zest
1 tablespoon fresh rosemary (or half as much dried)
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon coarse salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 cloves garlic, chopped
1 teaspoon freshly ground pepper
1 chicken, cut into halves or serving pieces
|
|
|
|
|
Steps
|
|
|
|
|
| 1 | Combine the marinade ingredients in a blender and blend for 30 seconds. |
| |
2 | Place chicken pieces in a plastic zip bag and pour marinade over. Smush it around a bit to coat all the pieces. Let marinate, refrigerated, for 2 to 8 hours. |
| |
3 | Preheat gas or charcoal grill and grill chicken for 20-25 minutes, turning twice during cooking (Grill temperatures vary, so take care not to burn chicken. You want a deep brown glaze to form.) |
| |
4 | Remove to serving platter and let rest for 5-10 minutes. Garnish with fresh rosemary sprigs and orange slices, if desired. |
|
|
| Yield
|
|
original recipe: 4 servings
|
| Product
|
Foodie Kitchen products used in this recipe!
Poultry Shearers
Measuring Tools
Salt and Pepper Mills
Salt and Pepper
Zester Grater
|
|
|
