My nephews are visiting from out-of-town this week and they can be a little choosy when it comes to dinner. I’ve got it covered though with this super easy lemon-herb chicken. To make the most of what I have on hand, I took four boneless, skinless chicken breasts and sliced them in half horizontally so that I had eight pieces, all just a bit thinner. Not only does this give you the appearance of more, but they cook much more quickly too. The flavor from the lemon and rosemary is subtle and delicious, and not at all off-putting to those with more sensitive taste buds.
Lemon-Herb Grilled Chicken
- Juice and zest of one lemon
- 1/3 cup olive oil
- 2 sprigs fresh rosemary, chopped
- 1-2 garlic clove(s), minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 boneless, skinless chicken breasts, sliced in half horizontally into cutlets
Combine lemon juice, lemon zest, olive oil, rosemary, garlic, salt, and pepper in a bowl or resealable plastic bag. Mix well to combine. Add chicken breast pieces to bowl or bag and stir to coat. Cover (or seal) and place in refigerator for 15 minutes to 2 hours.
Preheat grill or grill pan over medium-high heat. Place chicken pieces on grill or in grill pan. Do not crowd. (If using a grill pan like I did, you’ll need to cook this in two batches. Grill pans tend to get crazy smoky, so have your vent fan ready or you’ll need to open the entire house to air it out.)
Cook for 4-5 minutes per side, until just cooked through. Serve hot, cold, or at room temperature.