Rosemary Lemon Barbecued Chicken
|Chicken pieces||9 Pound|
|Garlic||4 Clove (20 gm), minced|
|Grated lemon rind||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Cup (16 tbs)|
|Olive oil||1⁄3 Cup (5.33 tbs)|
|Chopped fresh rosemary/1 tablespoon/15 milliliter dried rosemary||3 Tablespoon|
Arrange chicken in two large baking dishes.
MARINADE: Whisk together garlic, lemon rind and juice, oil, rosemary and pepper; pour over chicken.
Cover and refrigerate for at least 2 hours or up to 12 hours, turning occasionally.
Reserving marinade, place chicken on greased grill over medium heat; cook for 15 minutes.
Turn and baste with marinade; cook for 10 to 15 minutes longer or until skin is crisp and juices run clear when chicken is pierced with fork.
Serving size: Complete recipe
Calories 5682 Calories from Fat 1796
% Daily Value*
Total Fat 201 g308.9%
Saturated Fat 43.5 g217.6%
Trans Fat 0 g
Cholesterol 2857.3 mg952.4%
Sodium 3178 mg132.4%
Total Carbohydrates 50 g16.6%
Dietary Fiber 16.3 g65%
Sugars 9.4 g
Protein 878 g1756.4%
Vitamin A 70.6% Vitamin C 542.3%
Calcium 79.4% Iron 226.6%
*Based on a 2000 Calorie diet