Grilled Tuscan Chicken with Rosemary and Lemon
- 2 tablespoons chopped fresh rosemary or 1 tablespoon dried
- 1/4 cup olive oil
- 2 garlic cloves
- Coarse salt and fresh ground pepper
- 1 (3 1/2- to 4-pound) chicken, cut into 8 or 10 serving pieces
- 1/4 cup fresh lemon juice
- 2 zucchini (about 1 pound each)
- 2 yellow squash (about 1 pound each)
- 2 yellow bell peppers
- 1/4 cup olive oil Coarse salt and fresh ground pepper
- 1/4 cup thinly sliced basil
- (serves 4)
- 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.
- Transfer to a blender.
- Add the oil and garlic; season with salt and pepper.
- Puree until smooth; let cool.
- 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.
- 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.
- Heat the grill to medium.
- Slice the zucchini and squash into 1/2-inch-thick slices on the diagonal.
- Quarter the peppers; remove the seeds and ribs.
- In a large bowl, toss the vegetables with the olive oil; season with salt and pepper.
- Grill the vegetables until tender, 6 to 8 minutes per side.
- Return the vegetables to the bowl; toss with the basil.
fresh rosemary, olive oil, garlic, salt, chicken, lemon juice, zucchini, yellow squash, yellow bell peppers, olive oil coarse, basil
Taken from www.epicurious.com/recipes/food/views/grilled-tuscan-chicken-with-rosemary-and-lemon-383229 (may not work)