Lemon-Rosemary Grilled Chicken Breasts

Blue Jean Chef

Serves: 4

Ingredients

  • 1/4 cup olive oil
  • 2 lemons, zest and juice
  • 2 sprigs fresh rosemary, leaves chopped
  • 2 cloves garlic, chopped
  • Lots of freshly ground black pepper
  • 4 boneless, skin-on chicken breasts
  • Salt

Preparation

Combine the olive oil, lemon zest, lemon juice, rosemary, garlic, and lots of black pepper together in a sealable, zipper-style plastic bag or mixing bowl.

Add the chicken breasts to the marinade and let them marinate for 30 minutes to 4 hours, refrigerated.

Preheat the grill until hot (when you hold your hand 1 to 2" above the grill grates, you want to pull it away after 2 or 3 seconds). Place the grill plate(s) in the BBQ Grill Pan. Preheat the pan for 2 to 3 minutes.

When the pan is ready, remove the chicken from the marinade, shaking off any excess marinade. Place on the grill plate. Grill for 6 to 8 minutes per side, seasoning with salt as you grill. The chicken should be firm to the touch and have an internal temperature of 165°F when cooked through. Use the other side of the pan to cook vegetables using the perforated plate if you like.

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