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.