Rosemary Grilled Chicken
Mnmmmmm…Memorial Day Weekend! Don’t ya love it?
Please remember those who have given the ultimate sacrifice for the lives we live. Let us not forget the ones that have gone before!
Memorial Day weekend is like a gateway into summer!
And let the grilling begin…
We started our Summer celebration mid-week by seeing Bonnie Raitt perform at the Akron Civic Theatre!
Excellent Show!
The next day – (Hubby took off!) – we trekked up to Cleveland for an Indians game and then to hit the new Cleveland Casino…and guess what?
We came home with $1200 in our pocket that we didn’t start off with!
Tonight we wanted to chill and just enjoy our deck with a good meal in our tummies. I woke up this morning with a flavor in my mouth and wandered through the internet and food blogs until I found a recipe to quench my craving.
I wanted chicken…on the grill…moist, full of flavor with a little charring..
And simple – yes, it’s Friday night.
Simplicity rules on Friday nights at our house.
I found this recipe from Southern Living...it was calling to my senses.
The recipe called for chicken thighs and I was skeptical.
I’m a breast woman and not inclined to thighs and legs when splitting up a chicken.
I changed my mind when I tried boneless thighs – OMG!
What flavor and moistness!
I’m sure this recipe could apply to other chicken parts but for tonight, we’re keeping it simple….
so here’s the recipe…
When life gets too complicated or too busy, a recipe like this keeps you anchored.
Prepare a marinade with olive oil, Dijon mustard, garlic, honey and fresh rosemary.
Place 1 1/2 lb. de-boned chicken thighs and the marinade in a bag for at least 3 hours and up to 24 hours.
Remove from bag, Place on a hot grill, turning every few minutes until done.
Serve it up and chill because it’s not that much work!
- 1 garlic clove, pressed
- 1 tablespoon olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon salt
- 1 teaspoon chopped fresh rosemary
- ½ teaspoon pepper
- 1½ pounds skinned and boned chicken thighs
- ½ lemon
- Combine garlic and next 6 ingredients in a large heavy-duty zip-top plastic bag, squeezing bag to combine ingredients.
- Add chicken, turning to coat, and seal bag. Chill 1 to 24 hours.
- Preheat grill to 350° to 400° (medium-high).
- Remove chicken from marinade, discarding marinade.
- Grill chicken, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 7 minutes on each side.
- Transfer chicken to a large piece of aluminum foil. Squeeze juice from lemon over chicken; fold foil around chicken, covering chicken completely.
- Let stand 10 minutes.
7 Comments → “Rosemary Grilled Chicken”
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Happy Memorial Day weekend to you too, Linda!
The recipe sounds delish and your photos make my mouth water… guess what I’m going to suggest for Monday?!
Also, congrats on the $1200.00 extra dollars!
What a great and simple recipe. I always use boneless chicken thighs as they are so tender and full of flavour and work so well either pan fried or grilled.
I’m a believer now!
Linda,
My husband made this wonderful dish tonight. Thanks so much for sharing it with your readers!!! Along with the Grilled Rosemary Chicken, we had a colorful garden salad and grilled pita bread…. it was just a perfect combination. This will defiinitely be put on our rotation of meals.
Thanks!
I love rosemary…this is a great combination! Can’t wait to try!
Looks so yummy! Can’t wait to try it
We love grilling!
I’m a convert to thighs as well. Love the simplicity of this AND…those measuring spoons are adorable! Would love to know where you got them!