Grilled Chicken with Olives, Rosemary, and Garlic

Published July 1, 1993.

Why this recipe works:

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations… read more

We wanted to develop marinade recipes to add deep flavor to a variety of grilled foods. To keep the marinades from softening the meat during this long process, we determined that low-acid marinades (with some lemon or vinegar to balance flavors) were optimal. We then created several variations on our basic marinade recipe, along with a guide for the amount and marinating time, determined by the product.

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Serves 4 to 6

Chicken dripping marinade into hot coals can potentially catch fire. If you don't want to watch over the chicken as it cooks, you can build an indirect fire and roast the chicken on the grill.

Ingredients

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