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Home > Recipes
Recipes from Pilgrim's Kitchen
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Rosemary Lemon-Pepper Chicken
1998 Winning Taste Recipe Contest - Fourth Place Winner
Ruthie Nurnberger
Ingredients:
- 3 1/2 to 4 pound Pilgrim's Pride whole chicken
- 1 tablespoon olive oil
Seasoning Rub:
- 3 tablespoons dried rosemary
- 2 tablespoons lemon-pepper seasoning
- 1 tablespoon dried parsley
- 1 tablespoon sesame seed
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground thyme
- 1/8 teaspoon paprika
Directions:
Remove giblets and reserve for use another time. Rinse chicken, pat dry and rub inside and out with olive oil. Tie legs together and fold wings under body, if desired.
Preheat grill and lightly coat with oil or cooking spray. If using charcoal grill, mound coals on one side. For gas grill, ignite one side only. Grill temperature should be medium to low.
Combine seasoning rub ingredients and rub on chicken inside and out as well as under the skin, if desired. Place chicken on one side of prepared grill, opposite the coals or heat source. Close grill lid and cook slowly for 1 to 2 hours or until temperature on meat thermometer is 180ºF and juices run clear when thighs are pierced with fork. Time can vary depending on intensity of grill heat. Smokers may take up to 3 hours.
4 Servings
Note: For added smoky flavor, add a few pieces of water-soaked hickory chips to fire when cooking chicken. It is easy to cook several chickens at a time for later use. Cooking time may need to be extended. Wrap cooled, cooked chicken in freezer foil and freeze. Reheat in conventional oven, directly from freezer.
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