Today I'm going to show you how to do a rosemary lemon chicken. Chicken is a really versatile piece of meat that you can impart all kinds of flavors into. When you're thinking barbeque, you don't always have to think the traditional tomato based barbecue. You can also think of things like this, which are going to give it a nice and really fresh taste.
It's a real simple wet rub marinade that we're going to make. I'm going to take a little but of extra virgin olive oil, some lemon juice, garlic, chopped fresh rosemary and some lemon zest. We're going to take our finger, mix it up, don't be afraid because we're going to be using our fingers here on the chicken.
So we move these over and we're going to bring our chicken up here. What I like to do is get the skin like this, so you have a nice cavity, bring this marinade up here and stuff it in there. It's going to give it a real nice flavor. It's going to really penetrate the meat when you let this sit. You can let this sit overnight, but I would do it for at least 10 minutes to an hour. But the longer you do it, up to overnight, is definitely going to only make it that much more intense in flavor.
Then what I like to do is take a little bit more extra virgin olive oil and sprinkle it over the top of these and work that into the skin. Then, we're going to take some of our all-purpose all american spice rub. You can use any over the counter spice rub, you can use salt and pepper, or you can use a spice rub that you make your own. This is a pork barrel spice rub.
I'm going to lightly coat the top. You just want this to kind of meld with that garlic, rosemary, that you've got in here, and lemon juice. Then I'm going to poor the remainder over the top and set this in the refrigerator for somewhere over 30 minutes to overnight. The longer you let that set, the more it's going to penetrate and give you a really great rosemary, garlic, lemony flavor. But if you're in a rush, give at least 10 minutes to 60 minutes. So, while you're letting that sit, go out and get your grill started and you'll still have a really nice meal.
So, let's put these in the refrigerator, head out to the grill and get that started, and we'll get these on here shortly.