This rosemary-lemon marinade is an excellent match for chicken that will be hitting the grill — and perfect for your next summer cookout. Be sure to make extra, as it’s great chopped and added to a salad for a quick and delicious lunch.
Yield : 4 servings
- 4 boneless skinless chicken breast halves
- 1 lemon, juiced
- 2 tsp finely chopped fresh rosemary
- 1 tsp minced garlic or 2 cloves, minced
- 1 tsp kosher (coarse) salt
- ½ tsp freshly ground pepper
- Rosemary sprigs, if desired
- Sun-Dried Tomato Pesto (recipe below)
- In large, heavy resealable plastic bag, combine lemon juice, rosemary, garlic, salt, and pepper. Place chicken in bag, coating all sides with lemon juice. Seal bag.
- Refrigerate for 30 minutes.
- Place chicken on gas grill over medium-high heat or on charcoal grill 4 to 6 inches from medium-high coals.
- Cook 10 minutes or until chicken is no longer pink in center, turning once.
- Garnish with rosemary sprigs and Sun-Dried Tomato Pesto (if desired).
Sun-Dried Tomato Pesto
- 1/2 cup sun-dried tomatoes packed in oil
- 1/4 cup pine nuts
- 1 cup packed fresh basil leaves
- 1/2 cup (2 oz.) grated Parmesan
- 1/4 cup olive oil
- 1/4 cup chopped garlic
- Combine all ingredients in a food processor, then process until roughly chopped.
Featured Ingredient: Rosemary
Rosemary is a highly aromatic herb with great ornamental and culinary value for your garden. The leaves are easily removed from the woody stem and added to flavor a great variety of dishes, from stews and soups to dressings and baked goods, or even mixed with butter and melted over a steak. Unlike most herbs, rosemary boasts a flavor that is stronger when it’s first harvested than it is when it’s dried, so it’s worth having a fresh source on hand. The plants are also very easy to grow, either directly in the ground or in a pot. With so many uses, it’s definitely worth learning how to grow your own rosemary!