Golden Rosemary Chicken

Course : Grilling
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1/4 pound butter or margarine
1 teaspoon freshly ground black pepper -- to taste
2 tablespoons fresh lemon juice
1 teaspoon dried rosemary leaves
3 pounds chicken -- quartered
3/4 teaspoon salt

Preparation / Directions:

Start fire in grill, placing rack 4 inches above coals (see note). Melt butter in a 1-quart saucepan over medium-low heat. Remove from heat; stir in lemon juice, rosemary, salt and pepper; set aside until fire is ready. Place chicken quarters, skin side down, on hot grill rack; cook, covered with grill cover, for 15 minutes. Turn chicken over; cook, covered, for 10 to 15 minutes longer, uncovering occasionally to brush with rosemary mixture. Serve when chicken is golden brown and cooked through. NOTE: Chicken may be baked in oven. Heat oven to 450F. Arrange the chicken quarters, skin side up, in a baking or roasting pan; bake for 20 minutes. Brush with rosemary mixture; bake for 10 minutes more until golden brown and cooked through.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Grilling Recipes