Ina adds the sunny Tuscan flavors of lemon and rosemary to grilled chicken!
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Tuscan Lemon Chicken
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr
Prep: 20 min
Cook: 40 min
Yield: 2 to 3 servings
Ingredients
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
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Ina Garten’s Tuscan Lemon Chicken | Barefoot Contessa | Food Network
https://www.youtube.com/watch?v=G1ApvHy2caE
Too much salt. No heart healthy consideration.
Love that she actually put enough salt on it.
Raw chicken inside, burnt on the outside… horrible.. thats what I call really bad coocking
I luv you i can watch u cook all day long????????
If you pull it off at 150° it goes up 10° as it rests, and 160° is juicy chicken! She did it correctly❤️
Why is it pink on the inside?
Amm NIOOOO lady u need to CLEAN,CLEAN that chicken all that BRIGHT YELLOW FAT THAT U CAN SEE ALL PUN D CHICKEN LEGS & OTHER PARTS needs to come OFF,& one can see even when you cut into it after finish grilling it ,it was still PINK????noon bo .
That is poorly cooked, RAW chicken. Shame.
Love all her recipes, but man, she over salts everything. Wonder if she has a kidney problem
The chicken was raw 3:58
Is pink chicken like that dangerous? I would have finished it off in the oven.
!!!SHEF!!! MI FAVORITA USTED SIEMPRE ????????????????????
Mmmm I WISH IF ???? ONE DAY MARRY AGAIN????????♀️???? CUZ IM SEPARE AND DIVORCE MORE 10 YEARS AGO * MY WISH SHE COOK FOOD FOR MY WEDDING * BUT ???? MMMM ????????IM NOT RICH FOE PAY HER SO THE IS ONE OF MY DREAMS IN MY LIFE
MY FAVORITE ????????SHEF! IN THE WORD! CUZ I KNOW / SEE SHE VERY ENJOY THE FOOD SHE COOKS ???????? ALSO SHE HAVE A DELICIOSAS RECETAS????????
The chicken is burnt the coal needs to be red not flaming hot
Chicken is not a bird, chicken is such food 🙂 🙂 🙂 🙂 🙂 🙂
I need to reduce the salt.. thats a hell lot of salt
That chicken was raw when she cut it
Everyone’s on here complaining like they are required to follow Ina’s recipe to the letter. It’s cooking… aside from following food safety precautions- marinades, ingredients, seasonings, and methods of cooking can be adjusted to your own preference. Have some originality, and tweak it until it tastes right to you.
I'm going to do this with Cornish game hens, and serve one per person. ..oh yell !
Last weekend, we grilled some chicken and it’s quite raw too!
It was delicious tho!
So, I learned when barbecuing don’t get scared to burn the skin of your chicken… because it’s the only way to cook it perfectly inside besides we don’t have to eat the skin if we don’t want to anyway!
Goodluck to everyone and happy cooking ????
She puts the marinade dish on the raw chicken, and then when she turns the chicken over, she puts the dish– which, remember, was on the raw chicken– on the cooked side. I dunno, maybe it was bad editing and she did clean the bottom of the dish (I doubt it, though, as the marinade was still in there), but I'm thinking, that foil covered brick is sounding like a pretty good option.