Tender chicken marinated with lemon, garlic, and fresh Rosemary grilled to perfection.
Course
Main Course
Cuisine
Mediterranean
Prep Time40minutes
Cook Time20minutes
Total Time1hour
Servings8
Ingredients
1/4cupfreshly squeezed lemon juiceabout 2 lemons
1/4cupolive oilplus more for grill grates and drizzling
1tablespoonDijon mustard
1tablespoonfinely chopped fresh rosemary
3clovesgarlicminced
Kosher salt and freshly ground black pepper
6 - 8 boneless skinless chicken thighs or breast
1lemonsliced in half, garnish
Method
Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Let stand for about an hour at room temperature to allow the lemon time to mingle with the garlic and herbs.
Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn bag to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator).
Tip:Longer is not necessarily better when using citrus based marinades. The lemon juice will actually begin to cook the meat the same way it does in the method used to make ceviche.
Heat a grill to medium-high. Brush the grill grates with a wire brush to clean, and wipe the grill with olive oil using a clean tea towel or paper towel.
Remove the chicken from the marinade and discard the marinade.
Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side.
Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes.
Squeeze some of the grilled lemon over the chicken and allow to rest for about 5 minutes before serving.