Spicy Garlic Rosemary Grilled Chicken

When I was making dinner last Sunday, I decided to add some chicken to the grill so that I would have something for lunch during the week. I ended up eating this chicken several days last week - plain, on a salad, and in a taco. It was a great quick lunch with a lot of flavor.

Here is the recipe:

Ingredients:

  • 4 boneless, skinless chicken breasts
  • Zest of 1 lemon
  • 4-5 rosemary sprigs, finely chopped
  • 2 cloves of garlic, grated
  • Pinch of crushed red pepper flakes
  • Pinch of salt
  • 3 grinds of black pepper
  • 3 tablespoons olive oil

Preparation:

  • Mix all of the ingredients, except the chicken, together in a measuring cup.
  • Place the chicken breasts in a Ziplock bag and pour the olive oil/herb mixture over the chicken.
  • Seal the bag and rub the marinade into the chicken. Place the chicken on a dish in the refrigerator for 4 hours.
  • Remove the chicken from the refrigerator and heat your grill to 400 degrees.
  • Cook the chicken over direct heat for 3 minutes per side. Check the temperature and continue to cook for 1-2 minutes per side until the internal temperature reaches 165 degrees.

This recipe was inspired by the NYT’s recipe Grilled Chicken Salad with Green Beans, Olives and Capers. Since I was making this recipe in advance for the week, I just focused on cooking my chicken and then adding it to what I had in the house throughout the week. The chicken was juicy and full of flavor. The red pepper was a nice kick. a

Enjoy!