Grilled Chicken Legs With Orange And Rosemary Recipes

GRILLED ROSEMARY CHICKEN BREASTS

Grilled Rosemary Chicken Breasts image

This easy, quick, and light dish has exceptional flavor. The rosemary plays perfectly with strong garlic flavor and a hint of lemon for bright fresh flavor. This is a must try for summer.

Provided by Semigourmet

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 8

Ingredients

8 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons minced fresh rosemary
1 ½ tablespoons Dijon mustard
1 ½ tablespoons lemon juice
¼ teaspoon ground black pepper
⅛ teaspoon kosher salt
4 boneless, skinless chicken breast halves

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Whisk garlic, olive oil, rosemary, mustard, lemon juice, ground black pepper, and salt together in a bowl.
Place chicken breasts in a resealable plastic bag. Pour garlic mixture over chicken, reserving 1/8 cup. Seal bag and massage marinade into chicken. Let stand for 30 minutes at room temperature.
Place chicken on preheated grill and cook for 4 minutes. Turn the chicken, baste with reserved marinade, and continue to grill until cooked through, about 5 minutes. Cover with foil and let rest for at least 2 minutes before serving.

Nutrition Facts : Calories 232 calories, Carbohydrate 3.9 g, Cholesterol 65.8 mg, Fat 11.6 g, Fiber 0.3 g, Protein 26.7 g, SaturatedFat 1.8 g, Sodium 276 mg, Sugar 0.2 g

GRILLED CHICKEN LEGS WITH ORANGE AND ROSEMARY

Grilled Chicken Legs With Orange and Rosemary image

Make and share this Grilled Chicken Legs With Orange and Rosemary recipe from Food.com.

Provided by dicentra

Categories Chicken Thigh & Leg

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 navel oranges
3 tablespoons fresh lemon juice
kosher salt
pepper
3 garlic cloves, thinly sliced
2 tablespoons chopped fresh rosemary
1/4 cup olive oil, plus
1 teaspoon olive oil
1 1/2 lbs chicken drumsticks
1 large red onion, sliced into 1/4-inch rings
1 head green leaf lettuce, torn into pieces

Steps:

Grate 1/2 teaspoon of zest from 1 orange into a large mixing bowl.
Squeeze in 1/3 cup of orange juice. Stir in the lemon juice, 3/4 teaspoon salt, 1/2 teaspoon pepper, the garlic, rosemary, and 1/4 cup of the oil.
Reserve 1/4 cup of the dressing. Add the chicken to the bowl, cover, and refrigerate for 30 minutes.
Heat grill to medium. Place the chicken, skin-side up, over indirect heat and cook, covered, for 35 minutes.
Turn the chicken and cook, uncovered, over direct heat, until cooked through, about 10 minutes.
Meanwhile, brush the onion with the remaining oil and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until tender, 8 minutes.
Peel the remaining orange and slice into 1/4-inch-thick rounds. Combine them with the onion, lettuce, and reserved dressing in a bowl.
Transfer to individual plates. Serve with the chicken.

Nutrition Facts : Calories 474.8, Fat 29.8, SaturatedFat 6.2, Cholesterol 138.2, Sodium 169.6, Carbohydrate 16.9, Fiber 3.5, Sugar 8.5, Protein 35.3

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