Grilled Rabbit with Lemon and Herbs

Ingredients:

  • 1 whole rabbit, cut into pieces
  • 1/4 cup olive oil
  • 2 lemons, juiced
  • 4 cloves garlic, minced
  • 2 table spoons fresh rosemary, chopped
  • 2 table spoons fresh thyme, chopped
  • Salt and pepper to taste

Equipment Required:

  • Grill
  • CINNAGRILL® All Natural Cinnamon Fire Starter
  • Charcoal chimney (optional)
  • Tongs
  • Meat thermometer (optional)
  • Cutting board
  • Knife
  • Large resealable bag or shallow dish

Directions:

  • Marinate the Rabbit:

In a bowl, combine olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.

Place the rabbit pieces in a large re-sealable bag or a shallow dish and pour the marinade over them. Marinate for at least 2 hours, or overnight for more flavor.

 

  • Prepare the Grill:

Use CINNAGRILL® All Natural Cinnamon Hardwood Premium Lump Charcoal for high heat and a subtle Spicy Sweet Smoky Flavor.

Light the charcoal using CINNAGRILL® All Natural Cinnamon Fire Starter and a charcoal chimney (optional). Allow the coals to become white-hot, about 15-20 minutes.

 

  • Grill the Rabbit:

Remove the rabbit from the marinade and let the excess drip off.

Grill the rabbit pieces over direct heat for 4-5 minutes per side, then move to indirect heat and continue grilling until cooked through, about 15-20 minutes total, or until an internal temperature of 165°F (74°C) is reached.

 

  • Serve:

Let the rabbit rest for a few minutes before serving.