Lemon-Rosemary Grilled Chicken

Lemon Rosemary Grilled Chicken

Details

Grilled, flattened chicken breasts are marinated in a combination of fresh lemon juice, rosemary, garlic, chili flakes and olive oil. Quick and full of flavor!
  • Serves: 4
  • Active Time: 15 mins
  • Total Time: 1 hr 15 mins
  • Views: 40,299
  • Success Rating: 99% (?)
    0% - I fed it to the dog
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Steps

Step 1: Marinating & Grilling the Chicken

• 2 tbsp fresh lemon juice
• 6 tbsp extra-virgin olive oil
• 1 small garlic clove
• 1 tbsp fresh rosemary
• 1/4 tsp dried chili flakes
• 4 chicken breasts
• sea salt (to taste)
• freshly ground black pepper (to taste)
• Italian flat-leaf parsley (for garnishing)
• extra-virgin olive oil (for finishing)

Method

To prepare the marinade, place the freshly-squeezed lemon juice and olive oil into a bowl.

Mince the garlic. Remove the leaves from the rosemary and finely chop. Add the garlic, rosemary and chili flakes to the marinade and whisk to combine. Make sure to taste the marinade and adjust it to suit your tastes. Set aside.

To prepare the chicken, evenly slice each breast in half horizontally. Place each half on the cutting board cut side up. Cover with plastic wrap and pound with a mallet to even out the thickness. Each half should be about 1/4" -inch thick when done. Season the chicken on both sides with salt and pepper to taste.

Place the chicken into a shallow dish and thoroughly coat with the marinade. Cover with plastic wrap and transfer to the refrigerator. Let marinate for approximately 1 hour.

When ready to cook, preheat your grill to high. Clean and then oil the grate with a paper towel that has been doused in oil.

Drain the chicken from the marinade and lightly pat dry with paper towels. Discard the marinade.

Place the chicken onto the grill diagonally (cut side up first). Grill each side for approximately two minutes or just until cooked through.

Transfer to a serving platter and cover with vented foil to rest for a few minutes.

Sprinkle with freshly chopped parsley and drizzle with a bit of extra-virgin olive oil, if desired. Serve.

Chef's Notes

Any leftover chicken will make delicious sandwiches. Place onto a crusty bun with some pesto mayonnaise (simply mix a bit of pesto with some prepared mayonnaise), crispy lettuce and sliced fresh tomatoes. You’ll have one gourmet sandwich in an instant!

5 Comments

  • David R
    David R
    This recipe shows how simple it is to marinade meat and add a tangy flavour. It also showed me that all you need are what is in the pantry, pick some rosemary off the bush out side and good to go. Next time I might go with some fresh chillies rather than the flakes.
  • Amy A
    Amy A
    Used sambal oelek instead of pepper flakes. Lots of flavour!
  • Jim R
    Jim R
    Wonderful, flavorful dish! I will be making again. I will also be expermenting with various herbs. Since one cuts the breasts in half horizonatly, they cook very quick. I used your Carrot and Onion Dish and my Parsley Red Potatoes to suprise my wife when she got home. She also loved it!
  • Sheila P
    Sheila P
    Love this recipe. Is pretty much the same that I use. Is there any recipe's with real meats? Am not a Vegan, vegetarian or gluten free person. Which not knocking ones that are. I still love meat dishes.
  • Kirk B Rouxbe Staff
    Kirk B
    Hi Shelia and thanks for your comments. So yes, this particular recipe is used for poultry and I've attached another link to a Rouxbe recipe called Caprese-Style Steak that you might enjoy. Thank you so much for cooking with Rouxbe! All the best, Chef Kirk https://rouxbe.com/recipes/1059-caprese-style-steak

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