You can’t go wrong with certain combinations. Chicken & lemon, or chicken & rosemary for example. Even better if you combine them. And what makes this dish special is the sweet and sour taste of caramelized grilled lemons. Simple perfection.
Lemon and Herbs Rubbed Grilled Chicken
1 chicken, divided into grilling pieces
2 Tbsp dried rosemary powder
4 garlic cloves, pressed
1 Tbsp finely grated lemon zest
1/2 tsp freshly ground black pepper
2 Tbsp dried thyme
4 tsp salt
2 lemons, halved
Rub chicken with garlic, rosemary, thyme, salt, lemon zest and pepper. Place in a resealable plastic bag and chill in the fridge for at least 12 hours.
Remove chicken from bag and grill, turning occasionally, until cooked through.
Take a small plate and pour some sugar on it. Take lemon halves and pres them with the cut side down into sugar. Grill lemons, sugared side down, until caramelized.
Serve chicken with lemon for squeezing over.
For grilling, I buy the whole chicken, but use only drumsticks, thighs, wings and breasts and reserve the rest for making stock or soup later.
If you’re not able to obtain dry rosemary powder, you can easily make it by grinding it in the spice grinder. That’s how I do it because for the rubs I find the powder better.
Recipe slightly adapted from bon appétit.