I adapted this recipe from the Barefoot Contessa Cookbook. I prefer it with lots of fresh rosemary instead of thyme. The combination of rosemary and lemon is so bright and flavorful. The longer you marinate the chicken the better it gets. I’ve served mine with greek salad and pita which is delicious, but tonight paired it with a citrus salad and rice. I think boneless chicken breasts can be difficult to grill. They can go from perfect to overcooked in an instant. I have had great success using large boneless breasts and pounding them to an even thickness, then they cook evenly and stay juicy.
INGREDIENTS (serves 4)
- 3/4 cup fresh squeezed lemon juice
- 3/4 cup olive oil
- 2 tsp kosher salt
- 1 tsp pepper
- 3 nice size sprigs of fresh rosemary (quick chopped)
- 4 boneless chicken breasts
Combine all the marinade ingredients in a large Ziploc bag and give a good shake (I find this is the easiest way to marinate meat). If you prefer, use a glass bowl. Put the chicken in with the marinade, move it around to make sure it’s all coated, and place in the refrigerator overnight (or at least 6 hours). I flip the bag around a few times during the process.
Remove chicken from the marinade and grill until just done. Discard the marinade.
NOTE: The book also uses this chicken recipe in a salad called “grilled lemon chicken salad.” It’s also delicious. You could make extra of this chicken for dinner and then use the left overs to make the chicken salad the next day.