Thursday, April 16, 2009

Lemon Rosemary Chicken with Bread Salad

2 tbsp each grated lemon peel, chopped fresh rosemary and olive oil
3 tbsp lemon juice
2 tsp minced garlic
1 tsp salt
½ tsp ground black pepper
4 each chicken drumsticks and thighs

Bread Salad:

3 large tomatoes cut in chunks
1 small red onion, halved and thinly sliced
1/3 cup bottled light Italian dressing
4 large 1-inch thick slices Italian bread
Garlic flavor cooking spray
½ cup lightly packed basil leaves, stacked and cut into narrow strips

Reserve 1 tsp each grated lemon peel and chopped rosemary. Put remaining marinade ingredients in a gallon size zip top bag and add chicken; seal bag and turn to coat chicken. Refrigerate 30 minutes, or overnight. Heat outdoor grill. Meanwhile make bread salad: combine tomatoes, onion and dressing in a medium bowl. Coat both sides of bread with garlic spray. Grill 2 minutes per side or until lightly toasted. When cool enough to handle, cut bread in bite size chunks. Put basil and bread on vegetables; set aside. Toss 10 minutes before serving. Remove chicken from bag; place on grill. Cover grill and cook, turning chicken once, 30-35 minutes until juices run clear when meat is pierced. Sprinkle with reserved lemon peel and rosemary. Serve with the salad.