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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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.
Lisa Dearen says
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.
Lea Ann (Cooking On The Ranch) says
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.
Lisa Dearen says
Thanks for the pin! Hope you like the recipe, it’s one of our favorites.