Grilling for three days in a row over Memorial Day weekend has me dreaming of chicken. Grilled rosemary chicken, that is. Combine fresh chopped rosemary, tangy lemon juice, a few spices and a dash of brown sugar, and you’ve got yourself a marinade that will lure your friends and family to the grill with the sweet smell of rosemary.
For the past few years I’ve shied away from boneless, skinless chicken breasts. They’re pricey, they’re considered to be less flavorful than bone-on, skin-on breasts, and the foodie world in general disdains them. But last week, when I spied them at Trader Joe’s, I remembered why I, for one, like them. Despite the price, they’re convenient and they grill up fast. So weighing those pros and cons, I returned to this marinade, which could bring flavor to anything.
Especially something as easy-breezy as boneless, skinless chicken breasts. This recipe, inspired by a recipe from the memoir The Language of Baklava, will quickly become a family favorite.
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