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With the bit of cool down in the weather, I am again looking forward to grilling! The other night I fixed a long forgotten recipe for chicken, and it was pretty good. The chicken was very moist and the marinade did not overwhelm the chicken. I had a baked potato and steamed broccoli with it. Delicious! I will give you the recipe as I found it in my cookbook, however I made a small change. Read the comment at the end of the recipe.
MARINATED
ROSEMARY CHICKEN
6 servings
■ 1/3 cup soy sauce
■ 1/4 cup lemon juice
■ 2 Tbsp olive oil
■ 4 garlic cloves, minced
■ 4 Tbsp minced fresh rosemary (or 4 tsp dried rosemary, crushed)
■ 1 broiler/fryer chicken (3 lbs), cut up and skin removed
In a measuring cup, combine the soy sauce, lemon juice, oil, garlic and rosemary. Pour 1/2 cup into a plastic bag or dish, add chicken. Turn to coat, refrigerate for 8 hours or overnight. Cover and refrigerate the remaining marinade for basting.
Coat grill rack with nonstick cooking spray or oil. Drain the chicken, discard marinade. Place the chicken in an ungreased 13x9x2” dish, cover loosely and microwave on high for 6 minutes, turning once. Then grill the chicken, covered, over indirect heat for 5 minutes. Turn and grill for 8 to 10 minutes more or until desired doneness, basting occasionally.
When I made this the other night, I used boneless, skinless chicken breast and I skipped the microwave step. I marinated the chicken for only 5 or 6 hours, and I wish I had done it for the full 8 hours or overnight. The flavor was good, but I would have preferred a bit more.
Also, the chicken breast I had was huge! I sliced it in half so it would cook quicker. If you have a piece of chicken that is really thick at one end, try pounding the thick side down. That will allow for more even cooking. You can use a meat mallet to pound it, but a rolling pin also works.
If you have a recipe to share, please send to [email protected] or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks and Happy Cooking!