Tuscan Grilled Chicken Recipes

Steps:

• Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
• Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
• Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

Steps:

• Preheat the grill to medium-high heat.
• Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
• Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
• Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
• Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
• Serve the chicken on a bed of arugula with lemon slices.

Steps:

• In a stainless-steel or ceramic bowl, combine the crushed garlic, rosemary, lime juice, olive oil, salt and pepper. Place the chicken in the mixture, making sure that it is well covered with the mariande. Cover the bowl and refrigerate overnight.
• Preheat the oven to 400 degress, or if using a grill, light the coals.
• Place a cast-iron skillet over high heat until it smokes. Remove the chicken from the marinade, pat it dry with paper towels and reserve the marinade. Place the chicken, skin side down, in the hot pan. Press a weight on the bird and sear for 5 minutes. Remove the pan from heat; remove weight.
• If using the oven, roast the chicken, still in the skillet and skin side down, for 15 minutes, basting twice with the excess marinade. Turn over, rebaste and roast an additional 20 minutes.
• If using a grill, sear the chicken on the top of the stove as above. Remove from the skillet and place on a grill very close to the white coals, skin side down, for 20 minutes. Turn over, cover the grill and continue cooking for 20 to 30 minutes, or until the thigh juices run clear when pricked with a fork. Baste the chicken frequently with the extra marinade.

Steps:

• Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic.
• Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off.
• Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through.
• Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea.

Steps:

• In blender or food processor, combine all ingredients except chicken.
• Process until herbs are finely minced.
• Place chickens in large shallow dish and pour marinade over them.
• Cover and refrigerate several hours or overnight, turning several times.
• Grill chicken over medium-hot coals, turning several times and basting with marinade, until crisp and browned, about 40 minutes.

Steps:

• Mix Lea & Perrins chicken marinade, lemon juice, olive oil, salt, sun-dried tomato, garlic, and basil leaves into a bowl.
• Place chicken in a zipper type plastic bag.
• Pour marinade over chicken.
• Remove as much air as possible.
• Let sit in marinade for 3 hours, or even overnight in the refrigerator.
• Remove chicken from marinade.
• Place on a grill heated to medium heat.
• Pour a little of the bag marinade on each chicken piece; discard the rest.
• Grill until done.