About this recipe: This barbecued chicken dish is one of the simplest. It takes the traditional combination of lemon and rosemary, to create a delicious piece of meat. Serve with rice, pasta salad or barbecued corn on the cob.
You can also cook the chicken in a frying pan or under the grill.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Wow! My husband who was getting sick of chicken on the grill absolutely loved this. I cut the chicken into chunks for kabobs and let it mariate all day. In addition to 1/2 c. lemon juice I used the juice of one whole lemon and lemon zest. I also cut the rosemary down to 1/2 tablespoon and then added FRESH rosemary. I also added some minced garlic, dijon mustard, and worcestershire. This is a definite keeper! - 08 Jun 2009 (Review from Allrecipes US | Canada)
I cooked the chicken on my newest gadget (a George Foreman grill), and it only took 9 minutes! I only had four hours to marinade the chicken (not overnight). But, it turned out great. My husband thought the chicken was moist and delicious (he even commented on how moist the leftovers were the next day). My eleven month old daughter also gave it two thumbs up. Thanks Barbara for this quick and tasty recipe. - 29 Nov 2002 (Review from Allrecipes US | Canada)
Great recipe!! Be sure to "mash" your rosemary leaves to cause them to release their aromatics. I use the stems to stick into the meat and this also release flavor. - 22 Jun 2000 (Review from Allrecipes US | Canada)