Wednesday, April 15, 2009

Favorite recipes: Rosemary lemon garlic grilled chicken

Now that we are enjoying life with a grill, I decided it's a good time to share one of our favorite recipes: Rosemary lemon garlic grilled chicken breasts. Mmm sounds tasty, no? This is our go-to meal when we're having people over for dinner and want to impress. Tragically, we haven't made this dish in more than a year since our former neighbors complained about our balcony grilling. Did you know it's illegal to grill on an apartment balcony? Yet another reason to own a house!

I can't take credit for this recipe, as I found it on the excellent site However, since we modify it slightly, I'm going to post instructions for how we do it. Here we go.

First, mix up your marinade. We use a food processor to do this (now that we have one), but a blender also works.

  • 1/2 cup butter
  • 1/2 cup rosemary (can add more if you like)
  • 3-4 cloves garlic
  • 1/4 cup lemon juice
Note: This is a very goopy mixture and slightly green in color. Do not be alarmed. What it lacks in aesthetics is made up for in flavor.

Now take the goopy mixture and pour it over the chicken breast in a large bowl. The longer you can let it sit this way, the better, as the meat needs to soak up all the delicious flavors. We've marinated for as little as 10 minutes and as long as two hours. It's really up to you. Save some of the marinade and put it aside for now.

Next, take the chicken outside and grill as you usually would. This is an outdoor recipe; don't try to make this one in the house. The butter in the marinade causes a lot of smoke (as our whiny unhappy apartment neighbors were sure to point out).

When the chicken is almost done grilling, pour the remaining marinade on top for some extra flavor. Serve with rice or the side of your choice.

Voila (as they say in France)! Now you have a delicious meal for your friends and neighbors to enjoy.


Dan TM April 19, 2009 at 3:58 PM  

Made this last night. It was pretty good. I replaced the 1/2 cup of butter with 1/4 cup of olive oil though. Thanks for the recipe!

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