Savory Grilled Chicken with Roasted Rosemary Potatoes Recipe

Ingredients
<br>- 3 pounds Tyson® Fresh Whole Cut-Up Chicken
<br>- 1/3 cup lemon juice from concentrate
<br>- 1 (16 ounce) bottle Italian salad dressing
<br>- 1/3 cup honey
<br>- 1/4 cup Worcestershire sauce
<br>- 2 teaspoons paprika
<br><p></p>Directions
<br>step 1: PREP: CLEAN: Wash hands. Place chicken in a glass baking dish. In bowl, combine remaining ingredients. Reserve 1/2 cup marinade. Pour remaining marinade over chicken; cover with foil. Refrigerate 1 hour or overnight, turning chicken once. When ready to cook, line grill with heavy duty foil and puncture at vent openings. Heat grill. Remove chicken from marinade; discard marinade.
<br>step 2: COOK: Grill chicken over medium-high heat, turning and basting frequently with reserved 1/2 cup marinade, 40 to 50 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.)
<br>step 3: SERVE: Serve with roasted red potatoes, diced and seasoned with garlic and rosemary.
<br>step 4: CHILL: Refrigerate leftovers immediately.
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Ingredients
- 3 pounds Tyson® Fresh Whole Cut-Up Chicken
- 1/3 cup lemon juice from concentrate
- 1 (16 ounce) bottle Italian salad dressing
- 1/3 cup honey
- 1/4 cup Worcestershire sauce
- 2 teaspoons paprika

Directions
step 1: PREP: CLEAN: Wash hands. Place chicken in a glass baking dish. In bowl, combine remaining ingredients. Reserve 1/2 cup marinade. Pour remaining marinade over chicken; cover with foil. Refrigerate 1 hour or overnight, turning chicken once. When ready to cook, line grill with heavy duty foil and puncture at vent openings. Heat grill. Remove chicken from marinade; discard marinade.
step 2: COOK: Grill chicken over medium-high heat, turning and basting frequently with reserved 1/2 cup marinade, 40 to 50 minutes or until internal juices run clear. (Or insert instant-read meat thermometer in thickest part of chicken. Temperature should read 180 degrees F.)
step 3: SERVE: Serve with roasted red potatoes, diced and seasoned with garlic and rosemary.
step 4: CHILL: Refrigerate leftovers immediately.

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