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!