Perfect summer dinner. It's lemony, zingy, herby, and chickeny!!
Zest 2 lemons, and then juice those 2 lemons into a bowl.
Chop 3 sprigs of rosemary, and 3 leaves of sage. Add to the bowl.
Add the remainder of the marinade ingredients, and whisk together.
Cut the chicken breasts in half lengthwise.
In a large ziplock bag or marinade container, add chicken, the 2 whole sprigs of rosemary, 2 whole leaves of sage, and marinade.
Allow to marinade for 1 hr, but no more than 12hrs.
Light the grill, and preheat to 400°F.
Slice the remaining lemon lengthwise into 8 slices.
Place the lemons on the grill over direct heat. Then place the chicken on top of the lemons. Cook each side for about 7 minutes.
Take the chicken off of the lemons, and place directly on the grill grates for char marks. Cook to an internal temperature of 160°F.
Remove from the grill and allow to rest before slicing.
Serve with Bear Kitchen Garlic Parmesan Risotto.
Ingredients
Directions
Zest 2 lemons, and then juice those 2 lemons into a bowl.
Chop 3 sprigs of rosemary, and 3 leaves of sage. Add to the bowl.
Add the remainder of the marinade ingredients, and whisk together.
Cut the chicken breasts in half lengthwise.
In a large ziplock bag or marinade container, add chicken, the 2 whole sprigs of rosemary, 2 whole leaves of sage, and marinade.
Allow to marinade for 1 hr, but no more than 12hrs.
Light the grill, and preheat to 400°F.
Slice the remaining lemon lengthwise into 8 slices.
Place the lemons on the grill over direct heat. Then place the chicken on top of the lemons. Cook each side for about 7 minutes.
Take the chicken off of the lemons, and place directly on the grill grates for char marks. Cook to an internal temperature of 160°F.
Remove from the grill and allow to rest before slicing.
Serve with Bear Kitchen Garlic Parmesan Risotto.