Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 2 tablespoons fresh rosemary, chopped
- 2 garlic cloves, minced
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Meat thermometer
Step-by-step instructions:
1. In a small bowl, whisk together olive oil, lemon juice, rosemary, garlic, salt, and pepper.
2. Place chicken breasts in a large resealable plastic bag and pour marinade over chicken. Seal the bag and refrigerate for at least 30 minutes or up to 4 hours.
3. Preheat grill or grill pan to medium-high heat.
4. Remove chicken from marinade and discard marinade.
5. Grill chicken for 6-8 minutes per side or until the internal temperature reaches 165°F.
6. Remove chicken from grill and let it rest for 5 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 4 hours
Cooking time: 12-16 minutes
Temperature:
Grill or grill pan preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 290
Fat: 14g
Saturated Fat: 2g
Cholesterol: 96mg
Sodium: 135mg
Carbohydrates: 2g
Protein: 36g
Substitutions for ingredients:
- Chicken thighs can be used instead of chicken breasts.
- Dried rosemary can be used instead of fresh rosemary, but use half the amount.
- Lime juice can be used instead of lemon juice.
Variations:
- Add a teaspoon of honey to the marinade for a touch of sweetness.
- Add a teaspoon of smoked paprika for a smoky flavor.
- Top the grilled chicken with a dollop of pesto or chimichurri sauce.
Tips and tricks:
- Pound the chicken breasts to an even thickness to ensure even cooking.
- Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Storage instructions:
Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover grilled chicken in the microwave or oven until heated through.
Presentation ideas:
Serve the grilled chicken on a platter with lemon wedges and fresh rosemary sprigs.
Garnishes:
Garnish the grilled chicken with chopped fresh parsley or cilantro.
Pairings:
This grilled chicken pairs well with roasted vegetables, rice, or a side salad.
Suggested side dishes:
- Roasted vegetables
- Rice pilaf
- Greek salad
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure the grill is properly preheated and lightly oil the grill grates before adding the chicken.
- If the chicken is dry, make sure not to overcook it. Use a meat thermometer to ensure the chicken is cooked to the correct temperature.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to the correct temperature of 165°F.
Food history:
Grilled chicken with lemon and rosemary is a classic Mediterranean dish that has been enjoyed for centuries.
Flavor profiles:
This dish has a bright and tangy flavor from the lemon juice and a savory flavor from the rosemary and garlic.
Serving suggestions:
Serve the grilled chicken with a side of roasted vegetables and a glass of white wine.
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