Grilling chicken with rosemary and lemon is such a classic, you can;t go wrong making it this Labor Day. And here’s a new take on it that involves grillings leeks to give the chicken an added flavor dimension.
I found this on one of my go-to recipe sites, CookingLight.com
The claim is it only takes 20 minutes to make. That will likely depend on your skills. The only heart-healthy modification I’d make to this recipe would be to not use the butter or salt.
Details are on the CookingLight.com site or keep reading here:
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh rosemary, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 4 (4-oz.) chicken breast cutlets
- 4 large leeks, trimmed and halved
- 1 tablespoon unsalted butter, cubed
- 2 garlic cloves, sliced
- 1 lemon, halved
Preheat grill or grill pan to medium-high (about 450°F). Combine lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a large ziplock bag. Add chicken to bag and seal. Turn bag to coat chicken with marinade. Set aside at room temperature.
Brush leeks with remaining 1 tablespoon oil. Place leeks, cut sides down, on grill grate; grill, uncovered, until grill marks form, 6 to 7 minutes. Transfer leeks to a large piece of aluminum foil. Sprinkle with butter and garlic; fold up edges of foil to seal.
Place chicken, lemon halves, and foil packet on grill grates. Grill chicken until cooked through and grill marks form, 2 to 3 minutes per side. To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.