Grilled Lemon and Rosemary Chicken

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Grilled Lemon and Rosemary Chicken plated with Grilled Brussels Sprouts, Monday, at Pasquotank Cooperative Extension Center.


Sunday, August 20, 2017


· 1/4 cup freshly squeezed lemon juice (about 2 lemons)

· 1/4 cup olive oil

· 1 tablespoon Dijon mustard

· 1 tablespoon finely chopped fresh rosemary

· 3 cloves garlic, minced

· Kosher salt and freshly ground black pepper

· 4 boneless chicken breasts

· 1 lemon, sliced in half, optional

· 2 large handfuls baby arugula


Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate for 1 hour in the refrigerator.

Heat a grill to medium-high. Brush the grill grates 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.

Add the arugula to a platter and drizzle very lightly with olive oil. Remove the chicken from the grill and shingle across the bed of arugula. Squeeze some lemon juice over the chicken and serve.