Grilled Lemon Rosemary Chicken
Grill together. Enjoy lemony chicken, enough for a crowd.
This grilled chicken is not shy on lemon, is easy to make ahead and a real crowd pleaser. We served it up as part of a buffet and sliced the whole chicken breasts into smaller servings, which makes a nice presentation on a serving platter.
Be sure to allow 4 hours or overnight to marinate the chicken. Shallots and rosemary in the marinade enhance the flavor. We used Meyer lemons because they were still in season, but any fresh lemon is great.
It might surprise you how little salt is needed in this recipe. The advantage of using the fresh lemon juice and zest means you won’t need as much salt.
Grilled Lemon Rosemary Chicken
Yield: 8-10 servings
prep time: 15 Mcook time: 20 Mtotal time: 35 M
Lemony grilled chicken marinates for 4-plus hours for full flavor and to keep it from drying out while grilling. Enough for a crowd at your summertime barbecue or party. Easy to make ahead.
ingredients:
- 4 1/2 pounds split, boneless chicken breasts
- 1 teaspoon salt
- 2/3 cup olive oil
- 2 tablespoons fresh lemon zest (3-4 Meyer lemons)
- 2/3 cup freshly squeezed lemon juice (about 6 Meyer lemons)
- 1/3 cup shallots, minced
- 2 tablespoons fresh rosemary leaves, minced
- ground pepper
- additional sliced lemons for serving
instructions:
How to cook Grilled Lemon Rosemary Chicken
- Wash and dry the chicken. Remove the skin (optional). Sprinkle both sides with salt and set aside.
- In a medium bowl or liquid measuring cup, add olive oil, lemon zest, lemon juice, shallots, rosemary and ground pepper. Whisk to combine.
- Place chicken in a non-metallic, shallow dish or a one-gallon plastic bag. Pour marinade over chicken and turn to coat. Refrigerate 4 hours or overnight, turning 2 to 3 times while marinating.
- To cook, bring chicken out of the refrigerator and heat the grill to medium-high heat (425°-450°). Remove chicken from the marinade and discard leftover marinade.
- Grill 10 minutes per side until internal temperature of chicken reaches 160°-165°. Let rest 5 minutes and slice to serve.
NOTES:
Allow 4-plus hours or overnight to marinate the chicken.
If using regular lemons, you'll need about 3 lemons plus more for garnish.
Burnt Toast Food Blog 2019
