The combination of lemon and rosemary in this simple marinade makes for an easy and delicious weeknight meal. Start marinating the chicken in the morning to really soak up the flavors. Serve it with a side of grilled veggies (asparagus is especially good) 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.
1/4 cup olive oil
2 lemons, zested and juiced
1 tbsp finely chopped fresh rosemary (or 1 tsp dried rosemary)
2 cloves garlic, minced
freshly ground pepper
1 1/2 lbs boneless, skinless chicken breasts
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.
Amanda Haas is a cookbook author, cooking video host, and the founder of One Family One Meal, a website that helps families menu plan, grocery shop, and cook on a budget. Her latest writing collaboration is with renowned chef Todd English. The book, Cooking in Everyday English, is loaded with family-friendly recipes. Amanda’s own cookbook, Real Family Food, is now available for pre-order from Amazon and will be released in the Fall of 2012.
The views expressed in this article are those of the author and do not necessarily represent the views of, and should not be attributed to, POPSUGAR.