Marinated Grilled Lemon Rosemary Chicken

Grilled Lemon Rosemary Chicken

This was the entrée for my Impromptu Dinner Party.

The sun awakens from a restful slumber and shines its golden rays of light through the herbs growing in my kitchen window.  About a month ago, Brent’s mom gave me basil and a parsley plant because she felt our kitchen needed to be filled with some of my favorite herbs.  I have since added rosemary and dill to create a simple and elegant window box herb garden.

Now, by some sort of majestic divine force, those tiny and delicate plants have grown into a gigantic forest of green in my windows.  I love how they smell when I press a few leaves between my fingers.  I love how the rays of light break into a mosaic of tiny droplets of sunshine across the counter when shined through the jungle of stems.  Most of all, I love how the herbs give my meals a burst of freshness and flavor with just a simple snip of the scissors.

This grilled chicken was inspired by my ever expanding rosemary bush.  The marinade was not only simple to make, it was also quite friendly on the budget.  I used to spend upwards of $5.00 – $7.00 for a tiny pack of not-so-fresh rosemary stems at the grocery store.  Even if you don’t consider yourself to have a green thumb, I would suggest growing a couple of herbs in your kitchen window.  Who would have thought a $3.00 plant could be so rewarding?

Marinated Grilled Lemon Rosemary Chicken
 
Prep Time
Cook Time
Total Time
 
Recipe Type: Entree
Serves: 4-6 people
Ingredients
  • 6 bone-in chicken breasts, skin on
  • 2 Tbl. fresh rosemary, minced
  • 1 Tbl. lemon zest
  • ½ tsp. lemon pepper seasoning
  • 1 tsp. garlic, minced
  • ¼ cup fresh lemon juice
  • 3 Tbl. olive oil
  • salt and pepper
Instructions
  1. Season the chicken with salt and pepper. Place in large zip lock bag and set aside. Whisk together the rosemary, lemon zest, lemon pepper, garlic, lemon juice and olive oil until well combined. Pour over the chicken, seal the bag and massage the chicken until the marinade is evenly distributed. Allow the chicken to marinate for at least one hour.
  2. Lightly brush the grill grates with vegetable oil. Grill the chicken over a medium flame until the juices run clear when poked. Remove from the flame and allow to rest for 10 minutes under a sheet of tin foil.

Comments

  1. Sue Tanner says

    Hi Cory – I was looking for something different to serve for our family birthday dinner this weekend. Your recipe sounded so good – I had to try it. It was a huge success!!! My eight year old son (the birthday boy) even asked for more later on that night before heading to bed. Thanks for the fabulous recipe!

    • Culinary Cory says

      Hey Sue! I’m so thrilled to hear you tried my recipe and that it was a huge success! You totally made my day. Many congrats to the birthday boy. :)

  2. says

    Lucky for us, rosemary grows like weeds in these parts of Cali, so we can literally pick fresh rosemary off bushes. That’s the only foraging we have managed to do, but it works! That chicken looks ready for eatin’.

  3. says

    I have basil, sage, thyme and rosemary growing in my kitchen window – it’s great having herbs on hand whenever you need them. Your chicken looks fantastic.

  4. says

    Hahahaha I know, rosemary tends to multiply unreasonably and unmanageably fast! this looks like a lovely use for it, though :)

  5. says

    I just started growing my own mini herb (parsley, basil, and chives) garden 2wks ago and now they are slowly sprouting up! I love simple grilling recipes. Nothing beats fresh meat and home grown ingredients.

    • Culinary Cory says

      That’s exciting Fried Wontons! I’ve found mine require a ton of water. It could be due to all the light they get. I’ve thought about chives, but opted for dill instead.

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