One of our neighbours has this incredible rosemary plant - it is almost a tree to be truthful. Gracious neighbour that they are, they have given us free reign to trim from it when we'd like. This comes in real handy when putting together any type of chicken dish. Last Sunday I had a friend over, and wanted to prepare something that wouldn't take a lot of time, but had a lot of flavour. Grilling chicken can be tricky, because it is easy for it to dry out. This is why a good marinade is your best friend when it comes to grilling. For this recipe I cut the chicken into cutlet sized pieces, and pounded the thicker ones so it would cook more evenly.
Lemon Rosemary Grilled Chicken
- 4 boneless, skinless chicken breasts
- 1/2 cup olive oil
- Juice of 1-2 lemons
- lemon zest from 1 lemon
- 1-2 sprigs fresh rosemary, finely chopped
- 1 tbsp dijon mustard
- 1-2 cloves garlic, minced
Whisk together marinade ingredients. Place chicken in large ziploc or casserole dish. Add marinade, turning chicken to coat. Cover and let marinade in refrigerator for at least 1 hour.
Grill over medium heat for 5 minutes per side, or until no longer pink and cooked through. Serve with veggies and a spring salad.
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