We wanted to enjoy a simple, grilled chicken for dinner, ad were looking for a great recipe, and some interesting ideas to turn the chicken into something special. After a little searching, we found our answer in rosemary and lemon.
Before grilling, we marinated the chicken overnight in a simple mixture of oil, lemon juice, garlic, and chopped rosemary. The real secret to adding even more flavor to this dish is how you baste the chicken while it cooks. Instead of using a brush, dip a small bunch of rosemary sprigs in olive oil and brush the chicken. This keeps the chicken nice and moist and results and delightful, garlicky chicken, with a very strong, delicious rosemary flavor. Keep reading below for this fantastic recipe…
Grilled Rosemary Lemon Chicken
- 4 boneless, skinless chicken breast halves
- 2 tablespoons plus 1/4 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 2 tablespoons fresh rosemary, minced, plus 4 sprigs rosemary, whole
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cloves garlic, minced
- 1 large pinch paprika
- Whisk together the lemon juice, 2 tablespoons olive oil, mustard, garlic, chopped rosemary, salt, pepper, and paprika. Add to a large zipper-lock bag. Add the chicken to the back, turn to coat the chicken, seal the bag and chill for 3 hours or overnight.
- To cook, heat the grill to medium-high. Let the chicken come to room temperature. Brush the grill grates with olive oil. Brush the marinade offthe chickenthen place the chicken on the grill. Put the remaining 1/4 cup olive oil in a small dish next to the grill with the sprigs of rosemary. Dip the tops of the sprigs into the olive oil and occasionally baste the chicken with the sprigs until the chicken is cooked through (about 3-4 minutes per side).
- Serve the chicken hot with roasted vegetables.
Recipe adapted from theFood NetworkSKM: below-content placeholder