In our family, nothing captures summer more than the smell of something grilling and the tastes of lemon and fresh herbs.
This easy recipe is perfect for summer entertaining and will keep you outside sipping a glass of white wine instead of over a hot stove!
Grilled Lemon Chicken with Rosemary
- 2 pounds bone in assorted chicken. May also be made with 1 1/2 pounds boneless skinless chicken breast
- 1 cup Gargano & Co. Lemon-Caper Piccante Sauce as marinade
- 2-3 Fresh Rosemary Sprigs. May use other fresh herbs (oregano, basil, thyme) as a substitute
- Lemon slices for garnish
Place chicken and rosemary sprigs in a large heavy duty ziploc bag and pour Piccante Sauce over the top. Seal the bag removing as much air as you can. Shake bag to completely cover with marinade. Place in refrigerator for 3-4 hours. When ready to cook discard all marinade and grill until done. A lovely garnish for this dish is grilled lemon slices. Serve with grilled veggies and a glass of good white wine. Enjoy!