4-5 pounds boneless skinless chicken breast, washed and trimmed
½ cup fresh rosemary
2 large lemons (zested and juiced), about 2 tablespoons zest and ½ cup juice
3 garlic cloves, smashed
¼ cup extra virgin olive oil
2 teaspoons kosher salt
1 teaspoon pepper
Add rosemary, lemon juice and zest, garlic, olive oil, salt and pepper to your food processor. I have a mini food processor that works great for this. Process until smooth. Marinade makes approximately 1 cup.
Place chicken in a 1 gallon resealable bag, add ¾ cup marinade and seal bag. Rub the chicken with the marinade to make sure it covering all the chicken. Place the chicken in the refrigerator overnight (I have made this recipe and marinated for as little as 30 minutes and as long as 2 days. Overnight is just perfect). Turn the chicken occasionally.
Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat (I personally like to use a table top grill). Remove chicken from the marinade. Discard the marinade. Grill the chicken until just cooked through, about 8 minutes per side. After turning the chicken, use the remaining 1/4 cup of marinade to baste the cooked chicken. Transfer the chicken to serving plates. Serve with a wedge of lemon. Enjoy!
Recipe printed from http://TheSlowRoastedItalian.com/Copyright ©2012 The Slow Roasted Italian – All rights reserved.