Perfect summer dinner. It's lemony, zingy, herby, and chickeny!!
Yields4 ServingsPrep Time10 minsCook Time15 minsTotal Time25 mins 2 Chicken Breasts; halved
Marinade
3 Lemons2 for Juice and Zest, 1 for Grilling
5 Sprigs of Rosemary; 3 chopped, 2 whole
5 Leaves of Sage; 3 chopped, 2 whole
3 Cloves of Garlic; chopped
1 tbsp Whole Peppercorns; GroundPestle and Mortar is more fun, but a peppermill works too
½ cup Cooking Oil
Garlic Parmesan Rissoto
1Zest 2 lemons, and then juice those 2 lemons into a bowl.
2Chop 3 sprigs of rosemary, and 3 leaves of sage. Add to the bowl.
3Add the remainder of the marinade ingredients, and whisk together.
4Cut the chicken breasts in half lengthwise.
5In a large ziplock bag or marinade container, add chicken, the 2 whole sprigs of rosemary, 2 whole leaves of sage, and marinade.
6Allow to marinade for 1 hr, but no more than 12hrs.
7Light the grill, and preheat to 400°F.
8Slice the remaining lemon lengthwise into 8 slices.
9Place the lemons on the grill over direct heat. Then place the chicken on top of the lemons. Cook each side for about 7 minutes.
10Take the chicken off of the lemons, and place directly on the grill grates for char marks. Cook to an internal temperature of 160°F.
11Remove from the grill and allow to rest before slicing.
12Serve with Bear Kitchen Garlic Parmesan Risotto.
Ingredients
2 Chicken Breasts; halved
Marinade
3 Lemons2 for Juice and Zest, 1 for Grilling
5 Sprigs of Rosemary; 3 chopped, 2 whole
5 Leaves of Sage; 3 chopped, 2 whole
3 Cloves of Garlic; chopped
1 tbsp Whole Peppercorns; GroundPestle and Mortar is more fun, but a peppermill works too
½ cup Cooking Oil
Garlic Parmesan Rissoto
Directions
1Zest 2 lemons, and then juice those 2 lemons into a bowl.
2Chop 3 sprigs of rosemary, and 3 leaves of sage. Add to the bowl.
3Add the remainder of the marinade ingredients, and whisk together.
4Cut the chicken breasts in half lengthwise.
5In a large ziplock bag or marinade container, add chicken, the 2 whole sprigs of rosemary, 2 whole leaves of sage, and marinade.
6Allow to marinade for 1 hr, but no more than 12hrs.
7Light the grill, and preheat to 400°F.
8Slice the remaining lemon lengthwise into 8 slices.
9Place the lemons on the grill over direct heat. Then place the chicken on top of the lemons. Cook each side for about 7 minutes.
10Take the chicken off of the lemons, and place directly on the grill grates for char marks. Cook to an internal temperature of 160°F.
11Remove from the grill and allow to rest before slicing.
12Serve with Bear Kitchen Garlic Parmesan Risotto.
Grilled Lemon Herb & Pepper Chicken
