Rosemary Grilled Chicken
Be careful when basting over an open flame, especially if your sauce contains oil or butter because any drippings can cause your grill to flare.
Ingrediënten
Makes 6 to 8 servings / Prep: 20 min., Chill: 4 hrs., Grill: 28 min.
- 1 cup dry white wine
- ½ cup olive oil
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 2 bay leaves
- 2 green onions chopped
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 2 teaspoons salt divided
- 1 teaspoon pepper divided
- 3 pounds bone-in and skin-on chicken thighs
- Fresh rosemary sprigs
- Juice of 1 lemon
Garnishes:
- fresh rosemary sprigs
- lemon wedges
Instructies
- Stir together first 8 ingredients, 1 teaspoon salt, and ½ teaspoon pepper.
- Reserve ⅓ cup wine mixture.
- Place chicken in a large shallow dish or large zip-top freezer bag.
- Pour remaining wine mixture over chicken.
- Cover or seal, and chill 2 to 4 hours, turning occasionally.
- Remove chicken from marinade, discarding marinade.
- Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper.
- Grill chicken, covered with grill lid, over medium-low heat (300° to 325°) for 14 minutes on each side or until done, brushing occasionally with reserved ⅓ cup wine mixture using rosemary sprigs.
- Place chicken on a serving platter; drizzle with lemon juice.
- Garnish, if desired.
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