Grilled Rosemary Chicken


  • ¼ cup fresh lemon juice plus 1 lemon
  • ¾ cup olive oil, divided
  • Tomato Jam
  • 1 large pinch smoked paprika
  • Kosher salt
  • 10 garlic cloves, coarsely chopped
  • 12 rosemary sprigs, divided
  • + 1 more ingredients
    • 2 3-4-pound chickens, each cut into 4 pieces, backbones removed

1. Arrange chicken in a glass baking dish. Drizzle with 1/2 cup oil and lemon juice. Coarsely chop leaves from 10 rosemary sprigs. Toss chopped rosemary and garlic with chicken to coat; season with salt, pepper, and paprika. Cover; chill for 3 hours or overnight. 2. Build a medium fire in a char...

View full recipe at SpringPad


Best Wine Deals

See More Deals

Snooth Media Network