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2 lemons
3 Tbsp. melted butter
1 Tbsp. snipped fresh rosemary
1/4 tsp. salt
1/8 tsp. pepper
1 3 lb broiler-fryer chicken
4 cloves garlic, halved
3/4 cup chicken broth
1 Tbsp. cornstarch
1 Tbsp. butter

Cut one of the lemons into thin slices. Set aside. Finely shred 1 tsp. of lemon peel from the other lemon. Squeeze juice from the lemon. Measure juice. If necessary, add enough water to equal 3 Tbsp. total. Set aside 1 Tbsp. of the juice.

Stir together the lemon peel, the remaining 2 Tbsp. of lemon juice, the 3 Tbsp. of melted butter, rosemary, salt and pepper.

Remove neck and giblets from the chicken. Rinse the chicken on the outside as well as inside the body and neck cavities. Pat dry with paper towels. Place the lemon slices and garlic cloves inside of the body cavity. Skewer the neck skin to the back. Twist wing tips under the back.

In a grill with a cover arrange preheated coals for indirect grilling. Test for medium heat where chicken will cook. Place the chicken, breast side up on a rack in a roasting pan on the grill rack. Brush the chicken with the lemon-rosemary mixture. Cover and grill for 1 to 1 1/4 hours or till the chicken is no longer pink and the drumsticks move easily in their sockets, brushing occasionally with the lemon-rosemary mixture.

Meanwhile, for sauce, in a small saucepan combine the reserved lemon juice, chicken broth, and cornstarch. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Stir in the 1 Tbsp. of butter. Serve with the chicken.

Makes 6 servings.

Lemon Garlic Grilled Chicken

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