Shelly's Recipe

LEMON ROSEMARY GRILLED CHICKEN HALVES

Category: Poultry I

Lemon-Rosemary Paste
1/4 cup packed rosemary sprigs
1/3 cup olive oil
Zest and juice of 1 lemon
1 1/2 tbsp chopped onion
2 cloves garlic
1 1/2 tsp kosher salt

Chicken
2 (3 to 3 1/2) lbs whole chicken, halved
1 lemon, cut in wedges
Fresh rosemary and lemon slices, optional

Make paste at least 3 hours before cooking chicken. Puree rosemary with the oil in a blender. Let rosemary steep in the oil for 5-10 minutes. Strain the mixture to remove the tough stems and leaves.

Return to oil to the blender and add remaining ingredients and puree. The paste will be soupy. Coat each chicken half thoroughly with the paste, rubbin it inside and out and working it as far as possible under the skin without terring. Place the chicken in a resealable bag and refrigerate.

Prepare the coals for medium heat on the grill and cook chicken about 20-30 minutes on each side or until internal temperature reaches 160 degrees. Allow chicken to rest before serving.

NOTE: Can be baked instead of grilled. Preheat the oven to 375. Spray a baking pan with cooking spray and set up a rack in it. After the chicken in marinated, let the excess marinade drip off and put the chicken pieces on the rack in the pan. Place the pan in the oven and let it cook for 45 minutes undisturbed. After 45 minutes, measure with a meat thermometer for 160 degrees. And allow to rest before cutting.