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Lemon & Rosemary marinated Grilled Chicken


Serve with Couscous and sauteed mushrooms

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  • 4 (6-ounce) boneless, skinless chicken breasts
  • 1/4 cup fresh squeezed lemon juice
  • 1/3 cup olive oil
  • 2 tablespoons chopped fresh rosemary leaves
  • 3 tablespoons Essence, divided, recipe follows
  • 2 teaspoons salt
  • 1 teaspoon freshly ground white pepper



Step 1

Place the chicken, lemon juice, olive oil, rosemary, and 2 tablespoons Essence in a re-sealable, 1-gallon plastic bag. Let marinate for 1 hour at room temperature. Preheat a grill pan to high heat. Remove the chicken from the plastic bag, and place on a platter. Season the chicken on both sides with the remaining Essence salt and pepper. Place the chicken, smooth side down, on the grill and cook for 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn the chicken over and cook for another 4 minutes on the second side, or until cooked through. You can choose to baste the chicken with the marinade but you need to either: baste the chicken and continue cooking the chicken a little bit longer on each side or you need to bring the marinade up to a boil for at least 5 minutes and then you can baste the chicken. Remove from the heat and serve with the Couscous and Sauteed Cremini Mushrooms.


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