Delicious! We’ve had this at the Meyers camp several times. It’s juicy, tender, and flavorful. Serve with some wild rice or rice pilaf and a light salad. You can also slice up the meat and use it to top off a green salad. It makes a wonderful light meal.
There is a family joke that goes with this recipe. According to my father in law, you cook the chicken on a medium grill through three martinis.
GRILLED LEMON HERB CHICKEN
Adapted from Ann Meyers.
gallon plastic zip bag
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1 lb chicken breasts, boneless and skinless
1. Place chicken breasts in the plastic bag. Mix marinade ingredients and pour over chicken. Seal the bag and kind of massage the marinade around the chicken. Let stand at room temperature no longer than 30 minutes, turning once if necessary.
2. Cook on a medium grill for about 20 to 25 minutes, 10 minutes on each side then turn. Adjust cooking time as necessary according to the size of the chicken breasts.
You can also cook these on a grill pan on your stove or an indoor Foreman style grill. Just follow the manufacturers directions for cooking chicken breasts.
[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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