Lemon Rosemary Chicken

This dish is one of our standards. It is very tasty served hot from the grill, alfresco on a picnic or sliced on the diagonal between two pieces of Focaccia with the aioli or tapenade. Delicious! Play with this recipe and enjoy.

Marinade:
1 ½ cup oil
2/3 cup soy sauce
½ cup brown sugar
½ cup lemon juice
1 lemon, cut into thin slices
3 Tbsp chopped fresh rosemary
9 cloves garlic

Chicken – 6 lbs. bone-in or 4 lbs. boneless – total weight of chicken. You can use all breast or a mix of your favorite pieces.

Procedure:
Mix oil, soy sauce, brown sugar, lemon juice, lemon slices, rosemary and garlic in a non-corrosive baking dish (glass, stainless steel or porcelain).
Trim fat from chicken.
Marinate chicken 4 to 6 hours (or overnight) in the fridge.

Remove chicken from marinade and cook in one of the following methods:
1. Sauté chicken in oil and butter until golden brown. Larger bone-in pieces may need to be finished in the oven.
2. Grill over medium heat on a BBQ grill.
3. Roast in a 400 oven for 10-12 minutes (boneless) 25-35 minutes (bone-in)

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