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.
Let’s Grill!
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.
Grilled Rosemary Chicken
Grilled rosemary chicken is both flavorful and aromatic, and will make your backyard smell like the Mediterranean. With lemon, garlic and a hint of brown sugar, this will become your go-to marinade. This was inspired by a recipe from “The Language of Baklava.”
- Prep Time: 10m
- Cook Time: 45m
- Total Time: 1h
- Category: Chicken & Turkey
Ingredients
- ¼ cup olive oil
- 3 tablespoons freshly squeezed lemon juice, one large lemon
- 3 -4 cloves garlic, chopped
- 4 sprigs rosemary, chopped
- 1 tablespoon brown sugar
- ¼ teaspoon ground cumin
- ½ teaspoon cayenne pepper
- pinch salt & freshly ground pepper
- 4 boneless, skinless chicken breasts
Instructions
- Whisk together everything except the chicken in a large bowl.
- Place the chicken in a large zip-lock plastic bag and pour the marinade over the chicken. Seal the bag, and marinate in the refrigerator for a few hours or overnight.
- Before grilling, remove the chicken from the bag and discard the marinade. Grill or broil as desired.
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Great idea to use the boneless breasts – I’m sure they grill faster and more evenly – I have had disasters trying to cook other cuts.
Liz – I always feel you can’t go wrong with skinless, boneless chicken breasts but with skin-on I usually have to monkey around with the timing, especially with my oven.
I had to chuckle about the foodie world disdaining chicken breasts. I have to admit, I’m one of those disdainers. Just so hard to get them cooked tender and flavorful. BUT, with this overnight marinade, I must give this one a try. Thanks for the recipe. Pinned.
Thanks for the pin! Hope you like the recipe, it’s one of our favorites.