Tuesday, April 19, 2011

Rosemary Grilled Chicken

Even though it snowed yesterday I am so ready to fire up the grill.  Matter of fact we did on Sunday and then that evening it snowed, snow, snow, go away, come back some other day..month...year...I can't wait for summer to be here!  In Montana we only have summer, a very short fall, and then winter for over half of the year.  Sigh, I miss the April showers bring May flowers...anyways, on to the food!

8 boneless, skinless chicken breasts
1/2 cup Dijon mustard
1/4 cup fresh lemon juice
2/3 cup good quality extra virgin olive oil
2 garlic cloves, minced
3 tablespoons fresh rosemary, chopped
1 teaspoon freshly ground black pepper
1 teaspoon salt

1. Trim all fat and tendons from chicken using a sharp knife. Make several small, shallow slits going crosswise down the length of each chicken breast to increase marinade's flavor. Combine the rest of the ingredients in a large resealable plastic bag or dish. Add prepared chicken breasts and let marinate at least 6 hours or all day.

2. Grill chicken over medium-high heat until well browned and firm (but not hard) to the touch, about 20 minutes.  Let chicken rest 5 minutes before serving. Enjoy with some Sweet Dilled Macaroni Salad, or Bacon Cheddar & Chive Mashed Potatoes.

Recipe and photo found at Handle The Heat.

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