Grilled Chicken with Rosemary & Caramelized Lemons

Grilled Chicken with Rosemary & Caramelized Lemons
Photo by Scott Phillips


  • Freshly ground black pepper
  • 1 3-½- to 4-lb. whole chicken
  • ½ cup kosher salt; more as needed
  • 2 Tbs. extra-virgin olive oil
  • 1 medium lemon, sliced 1/8 inch thick, seeded
  • 2 tsp. chopped fresh rosemary

A day ahead: In a large bowl, dissolve the salt in 8 cups cold water. Add the chicken and submerge it in the brine, using a plate to weight it, if needed. Refrigerate for 24 hours. On the day of grilling: Set up a charcoal or gas grill to cook with direct heat. For gas grills, turn all the bur...

View full recipe at Fine Cooking


Recipe Downloader


Best Wine Deals

See More Deals »

Snooth Media Network