Best 9 Grilled Tuscan Chicken With Rosemary And Lemon Recipes

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**Grilled Tuscan Chicken with Rosemary and Lemon: A Journey Through Italian Flavors**

Embark on a culinary journey to the heart of Tuscany with our grilled Tuscan chicken recipe. This dish captures the essence of rustic Italian cuisine, combining tender chicken, aromatic herbs, and a burst of citrusy brightness. The chicken is marinated in a fragrant blend of olive oil, garlic, rosemary, lemon zest, and a hint of red pepper flakes, infusing it with a tantalizing depth of flavor. Grilled to perfection, the chicken emerges with a golden-brown crust and succulent, juicy meat. Accompany the chicken with our two complementary recipes: a refreshing lemon-herb sauce that adds a tangy zest to each bite and a simple yet flavorful roasted vegetable medley that rounds out the meal with a vibrant array of colors and textures. Together, these recipes create a harmonious symphony of flavors that will transport your taste buds to the sun-kissed hills of Tuscany.

Let's cook with our recipes!

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON



Grilled Tuscan Chicken with Rosemary and Lemon image

Basting the chicken with lemon juice while it's on the grill gives it a tangy taste.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 6

2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 cup olive oil
2 garlic cloves
Salt and pepper
1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice

Steps:

  • Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
  • Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
  • Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

ROSEMARY-LEMON GRILLED CHICKEN



Rosemary-Lemon Grilled Chicken image

Here's a simple dish with big bold lemon and rosemary flavors that's made with very few ingredients. It's great by itself but can also be used on top of salad greens as another creative dinner option. -Debbie Carter, Kingsburg, California

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 7

1 medium lemon
1/3 cup butter, cubed
4 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)

Steps:

  • Finely grate peel from lemon and juice lemon. In a microwave, melt butter. Stir in lemon juice and peel, rosemary, garlic, salt and pepper., Grill chicken, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until a thermometer reads 165°, basting frequently with butter mixture during the last 5 minutes of cooking.

Nutrition Facts : Calories 324 calories, Fat 19g fat (11g saturated fat), Cholesterol 134mg cholesterol, Sodium 337mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 35g protein.

ROSEMARY LEMON GRILLED CHICKEN



Rosemary Lemon Grilled Chicken image

This simple, sensational marinade and sauce for grilled chicken features lemon, garlic, rosemary, and butter. Separate the marinade into thirds: 1/3 for marinating, 1/3 for basting, 1/3 for topping.

Provided by ANGELLACHELLE

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 3h23m

Yield 6

Number Of Ingredients 7

½ cup butter
½ cup fresh rosemary
3 cloves garlic
1 lemon, zested
¼ cup fresh lemon juice
6 (6 ounce) skinless, boneless chicken breast halves
salt and pepper to taste

Steps:

  • In a food processor, thoroughly blend together the butter, rosemary, garlic, lemon zest, and lemon juice. Pour 1/3 of blended mixture into a small bowl for marinade. Cover remaining mixture, and set aside.
  • Lightly season chicken breasts with salt and pepper. Rub chicken breasts with the marinade mixture. Place chicken breasts on a platter, cover, and refrigerate 3 hours.
  • Preheat an outdoor grill for high heat and lightly oil grate. Pour half of the reserved rosemary and lemon mixture into a bowl for basting. Cover remaining mixture, and set aside for topping cooked chicken.
  • Grill chicken breasts 4 minutes on each side, basting with rosemary and lemon basting mixture. Remove chicken breasts from grill, and top with small scoops of the remaining topping mixture.

Nutrition Facts : Calories 331.3 calories, Carbohydrate 2 g, Cholesterol 139.5 mg, Fat 17.6 g, Fiber 0.5 g, Protein 39.7 g, SaturatedFat 10.3 g, Sodium 220.7 mg, Sugar 0.3 g

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON



Grilled Tuscan Chicken with Rosemary and Lemon image

Basting the chicken with lemon juice while it's on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.

Yield Serves 4

Number Of Ingredients 12

2 tablespoons chopped fresh rosemary or 1 tablespoon dried
1/4 cup olive oil
2 garlic cloves
Coarse salt and fresh ground pepper
1 (3 1/2- to 4-pound) chicken, cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice
2 zucchini (about 1 pound each)
2 yellow squash (about 1 pound each)
2 yellow bell peppers
1/4 cup olive oil Coarse salt and fresh ground pepper
1/4 cup thinly sliced basil
(serves 4)

Steps:

  • Heat the grill to medium. In a small saucepan, bring 1/3 cup water and the rosemary to a boil; remove from the heat, cover, and let steep for 5 minutes. Transfer to a blender. Add the oil and garlic; season with salt and pepper. Purée until smooth; let cool.
  • Combine the chicken and the rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate for at least 15 minutes at room temperature or overnight in the refrigerator, turning the chicken occasionally.
  • Remove the chicken from the marinade; place on the grill. Discard the marinade. Cook, basting frequently with the lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes.
  • Heat the grill to medium. Slice the zucchini and squash into 1/2-inch-thick slices on the diagonal. Quarter the peppers; remove the seeds and ribs. In a large bowl, toss the vegetables with the olive oil; season with salt and pepper. Grill the vegetables until tender, 6 to 8 minutes per side. Return the vegetables to the bowl; toss with the basil.

TUSCAN LEMON CHICKEN



Tuscan Lemon Chicken image

Provided by Ina Garten

Categories     main-dish

Time 1h

Yield 2 to 3 servings

Number Of Ingredients 9

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

Steps:

  • 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.

GRILLED TUSCAN CHICKEN



Grilled Tuscan Chicken image

Provided by Food Network

Time 4h15m

Yield 6 to 8 servings

Number Of Ingredients 7

2 small handfuls chopped rosemary
1/2 cup olive oil, plus more for grill grates
Juice of 2 lemons
Kosher salt and freshly ground black pepper
2 (3 1/2-pound) chickens
3 large handfuls arugula
Lemon, sliced, for serving

Steps:

  • Preheat the grill to medium-high heat.
  • Add the chopped rosemary, olive oil, lemon juice, salt, and pepper to a large resealable plastic bag.
  • Using kitchen shears, cut down both sides of the chicken's backbone and remove the backbone.
  • Oil the grill grates, remove the chicken from the marinade and place the chickens skin-side down on the hot grill rack.
  • Place 2 foil-covered bricks on top of the chicken to weigh it down. Grill 20 minutes, then remove the bricks and flip. Continue cooking for 15 to 20 minutes longer, or until the internal temperature reaches 165 degrees F. Let the chicken rest for 5 minutes before carving.
  • Serve the chicken on a bed of arugula with lemon slices.

GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON



GRILLED TUSCAN CHICKEN WITH ROSEMARY AND LEMON image

Categories     Chicken     Quick & Easy

Yield 4 people

Number Of Ingredients 6

2 tablespoons chopped fresh rosemary or 1 tablespoon dried rosemary
1/4 cup olive oil
2 garlic cloves
Salt and pepper
1 chicken (3 1/2 to 4 pounds), cut into 8 or 10 serving pieces
1/4 cup fresh lemon juice

Steps:

  • Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.

LEMON-ROSEMARY GRILLED CHICKEN



Lemon-Rosemary Grilled Chicken image

Make and share this Lemon-Rosemary Grilled Chicken recipe from Food.com.

Provided by PalatablePastime

Categories     Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

1/3 cup fresh lemon juice
1/4 cup olive oil
3 tablespoons chopped fresh rosemary
2 cloves garlic, minced
2 split broiling chicken halves
2 tablespoons honey
2 tablespoons Dijon mustard
salt and pepper

Steps:

  • In a small bowl, combine lemon juice, oil, rosemary, and garlic.
  • Transfer to a shallow glass dish large enough to hold chicken in a single layer; set aside.
  • Remove wing tips from split broilers; trim off excess fat and excess skin.
  • Place chicken between 2 sheet of plastic wrap and flatten slightly with a meat mallet (for more even cooking).
  • Place chicken in dish with marinade, turning to coat.
  • Cover and let stand at room temperature for 30 minutes.
  • Remove chicken from marinade; drain, reserving marinade.
  • Bring marinade to a boil on the stovetop, and cook for 3 minutes at a rapid boil; allow to cool.
  • Place chicken, bone side down, on grill over medium-hot coals or medium setting; cook, covered for 10-15 minutes until golden brown, watching for little fires.
  • Turn chicken over; cook for 10-15 minutes more or until golden brown.
  • Stir honey and dijon mustard into marinade; brush over chicken and cook, turning and brushing with marinade, 10-15 minutes longer or until juices run clear when chicken is pierced.
  • Season to taste with salt and pepper.
  • Cut into serving size pieces and serve.

LEMON AND ROSEMARY CHICKEN



Lemon and Rosemary Chicken image

This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. -Laurel Dalzell, Manteca, California

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons canola oil
1 shallot, finely chopped
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1/2 cup reduced-sodium chicken broth
2 teaspoons grated lemon zest
4-1/2 teaspoons lemon juice
1/4 cup cold butter

Steps:

  • Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes., Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.

Nutrition Facts : Calories 252 calories, Fat 16g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 355mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein.

Tips:

  • Choose the right chicken: Bone-in, skin-on chicken breasts or thighs are best for grilling. The bones and skin help to keep the chicken moist and flavorful.
  • Marinate the chicken: Marinating the chicken in a mixture of olive oil, lemon juice, garlic, rosemary, and thyme for at least 30 minutes helps to infuse it with flavor.
  • Grill the chicken over medium heat: This will help to prevent the chicken from drying out. Cook the chicken until it is cooked through, but still juicy.
  • Serve the chicken with your favorite sides: Grilled vegetables, roasted potatoes, or a simple salad are all great options.

Conclusion:

Grilled Tuscan chicken with rosemary and lemon is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is marinated in a flavorful mixture of olive oil, lemon juice, garlic, rosemary, and thyme, then grilled until cooked through. Serve the chicken with your favorite sides for a complete meal that everyone will enjoy.

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