Grilled Lemon Chicken
Marinade:
3 lemons, halved and juiced
5 cloves garlic
5-6 sprigs rosemary, leaves only and roughly chopped
½ cup olive oil
4-5 lbs chicken (breast or thighs) with skin
Mix the marinade ingredients together. Toss chicken in a large gallon bag; you’ll probably need two. Pour marinade and lemon halves in the bag. Mix well to cover the chicken. Marinate for up to 4 hours.
Turn grill on high to heat grills. Once the chicken is on the grill, turn down to med-low. Grill each side for 10-15 minutes if grilling breasts, or 8-10 minutes if thighs, or until a meat thermometer inserted into the thickest part of the chicken registers 150-155° F. Take the chicken off the grill, place on a plate and cover with foil. The temperature will continue to rise even after the chicken has been taken off the grill, allowing the chicken to reach 160°. Allow the chicken to rest at least 10 minutes before serving.
Lemon Couscous
1 box couscous, prepared
6-8 strips of roasted red peppers, roughly chopped
¼ cup flat-leaf parsley, chopped
1 lemon, juiced
1 ½ tbsp olive oil
salt to taste
Mix red peppers, parsley, lemon juice, olive oil, and salt into prepared couscous. Serve hot or at room temperature. You could top with feta or goat cheese.
A note about preparing couscous: My sister always says that everytime she’s ever had couscous, it’s been lacking in flavor, and I tend to agree. I find that using a chicken bullion cube (Maggi brand is my favorite) in the two cups of water required to prepare the box of couscous gives it a really yummy flavor.
Marinade:
3 lemons, halved and juiced
5 cloves garlic
5-6 sprigs rosemary, leaves only and roughly chopped
½ cup olive oil
4-5 lbs chicken (breast or thighs) with skin
Mix the marinade ingredients together. Toss chicken in a large gallon bag; you’ll probably need two. Pour marinade and lemon halves in the bag. Mix well to cover the chicken. Marinate for up to 4 hours.
Turn grill on high to heat grills. Once the chicken is on the grill, turn down to med-low. Grill each side for 10-15 minutes if grilling breasts, or 8-10 minutes if thighs, or until a meat thermometer inserted into the thickest part of the chicken registers 150-155° F. Take the chicken off the grill, place on a plate and cover with foil. The temperature will continue to rise even after the chicken has been taken off the grill, allowing the chicken to reach 160°. Allow the chicken to rest at least 10 minutes before serving.
Lemon Couscous
1 box couscous, prepared
6-8 strips of roasted red peppers, roughly chopped
¼ cup flat-leaf parsley, chopped
1 lemon, juiced
1 ½ tbsp olive oil
salt to taste
Mix red peppers, parsley, lemon juice, olive oil, and salt into prepared couscous. Serve hot or at room temperature. You could top with feta or goat cheese.
A note about preparing couscous: My sister always says that everytime she’s ever had couscous, it’s been lacking in flavor, and I tend to agree. I find that using a chicken bullion cube (Maggi brand is my favorite) in the two cups of water required to prepare the box of couscous gives it a really yummy flavor.
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2 comments:
That sounds really good! I've always thought the same about couscous. It is not something I cook often because it seems bland, but I'll it try with some bullion or a can of broth next time.
The chicken looks awesome! And the fact that you grilled it instead of frying it....even more flavor! Awesome!
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