Grilled Rosemary Lemon Chicken

By christoph

Moist and tender grilled chicken full of amazing flavor. Easy to prepare marinade makes this mouthwatering chicken delightfully delicious.

Ingredients

• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/4 cup olive oil, plus more for grill grates and drizzling
• 1 tablespoon Dijon mustard
• 1 tablespoon finely chopped fresh rosemary
• 3 cloves garlic, minced
• Kosher salt and freshly ground black pepper
• 6 – 8 boneless skinless chicken thighs or breast
• 1 lemon, sliced in half, garnish

Preparation

Step 1

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.