| Tuscan Grilled Chicken with Orange and Rosemary
Italian
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| Make this quick and easy marinade in the morning and let the chicken marinate all day. Fire up the grill, put on some rice, toss a salad, and you have dinner in 30 minutes! |
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| Ingredients |
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1 chicken, cut into halves or serving pieces
marinade:
1/2 cup orange juice
1 tablespoon orange zest
1 tablespoon fresh rosemary (or half as much dried)
2 teaspoons Dijon mustard
1 tablespoon olive oil
1 teaspoon sugar
1 teaspoon coarse salt
1 teaspoon dried basil
1/2 teaspoon dried oregano
3 cloves garlic, chopped
1 teaspoon freshly ground pepper
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Steps
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| 1 | Combine the marinade ingredients in a blender and blend for 30 seconds. |
| | 2 | Place chicken pieces in a plastic zip bag and pour marinade over. Smush it around a bit to coat all the pieces. Let marinate, refrigerated, for 2 to 8 hours. |
| | 3 | Preheat gas or charcoal grill and grill chicken for 20 to 25 minutes, turning twice during cooking. Grill temperatures vary, so take care not to burn chicken. You want a deep brown glaze to form. |
| | 4 | Remove to serving platter and let rest for 5 to10 minutes. Garnish with fresh rosemary sprigs and orange slices, if desired. |
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| Yield |
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original recipe yield: 4 Servings
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