Rosemary Grilled Chicken

Rosemary Grilled Chicken

Be careful when basting over an open flame, especially if your sauce contains oil or butter because any drippings can cause your grill to flare.
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Ingredients

Makes 6 to 8 servings / Prep: 20 min., Chill: 4 hrs., Grill: 28 min.

  • 1 cup dry white wine
  • ½ cup olive oil
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons chopped fresh parsley
  • 2 bay leaves
  • 2 green onions chopped
  • 3 garlic cloves minced
  • 1 teaspoon dried oregano
  • 2 teaspoons salt divided
  • 1 teaspoon pepper divided
  • 3 pounds bone-in and skin-on chicken thighs
  • Fresh rosemary sprigs
  • Juice of 1 lemon

Garnishes:

  • fresh rosemary sprigs
  • lemon wedges

Instructions

  • Stir together first 8 ingredients, 1 teaspoon salt, and ½ teaspoon pepper.
  • Reserve ⅓ cup wine mixture.
  • Place chicken in a large shallow dish or large zip-top freezer bag.
  • Pour remaining wine mixture over chicken.
  • Cover or seal, and chill 2 to 4 hours, turning occasionally.
  • Remove chicken from marinade, discarding marinade.
  • Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper.
  • Grill chicken, covered with grill lid, over medium-low heat (300° to 325°) for 14 minutes on each side or until done, brushing occasionally with reserved ⅓ cup wine mixture using rosemary sprigs.
  • Place chicken on a serving platter; drizzle with lemon juice.
  • Garnish, if desired.
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Course; Chicken