Grilled Tuscan Chicken with Rosemary and Lemon

(p. 120) Basting the chicken with lemon juice while it's on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the grill to medium. In a small saucepan, bring 1/3 cup water and the rosemary to a boil; remove from the heat, cover, and let steep for 5 minutes.

Step 2

Transfer to blender. Add the oil and garlic; season with salt and pepper. Puree until smooth; let cool.

Step 3

Combine the chicken and the rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate for at least 15 minutes at room temperature or overnight in the refrigerator, turning the chicken occasionally.

Step 4

Remove the chicken from the marinade; place on the grill. Discard the marinade. Cook, basting frequently with the lemon juice and turning as needed to prevent burning, until cooked throughout. 20 to 30 minutes.