Lemon Rosemary Chicken

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The combination of lemon and rosemary makes for a delicious marinade for chicken, lamb, and just about anything. I love it with bone-in chicken, but for an easy weeknight meal, the boneless, skinless chicken breasts work just fine. Start marinating the chicken in the morning to really soak up the flavors. Serve it with a side of grilled asparagus and a hot loaf of bread to round it out. Also, if you like chicken to cook really quickly, pound it out to ½” thickness before marinating. It will cook in minutes on the grill.

Easy Entertaining
Needs Extra Time to Marinate or Sit
Chicken
Gluten Free
Dairy Free

Ingredients

1/4 cup olive oil
2 lemons, zested and juiced
1 tbsp finely chopped fresh rosemary
2 cloves garlic, minced

kosher salt
freshly ground pepper
1 1/2 lbs boneless, skinless chicken breasts

Preparation

To make the marinade, combine the ¼ cup olive oil, lemon juice and zest, rosemary, garlic, salt, and pepper in a non-reactive bowl or baking dish. Whisk to combine. Add the chicken and turn to coat. Cover with plastic wrap and refrigerate for 4 hours or up to overnight, turning once or twice.

Preheat your grill for cooking over medium-high heat. Grill the chicken, turning once, until cooked through, about 3-5 minutes per side. Allow to rest for a few minutes before slicing.

Note: If you want to grill asparagus with the chicken, it cooks in practically the same amount of time- maybe a little less. Just toss it in olive oil with some salt and pepper and throw it on the grill! Turn it once or twice with tongs while cooking.