Lemon Rosemary Chicken
Print RecipeIngredients
- 4 boneless skinless chicken breasts
- 3 lemons halved and juiced, (both rinds and juice will be used)
- 1/2 C olive oil
- 1 tsp sea or kosher salt
- 1/2 to 1 tsp cayenne pepper I used 1 tsp
- 1/2 tsp roasted cinnamon
- 8 cloves of garlic smashed with flat side of knife
- 6 whole sprigs of fresh rosemary
Instructions
- Place the chicken into a large Ziploc baggie.
- Prep the lemons and garlic
- In a large bowl mix: lemon juice, olive oil, salt and spices. Pour into the bag over chicken.
- Add lemon halves, garlic and rosemary. Remove all air from the bag and seal.
- Smoosh all the ingredients around inside the bag to ensure that the chicken is well coated and the ingredients are well incorporated throughout the bag.
- Marinate (turning occasionally) for 1 hour to overnight.
- Heat up your grill and cook evenly on both sides, about 7 minutes per side, or until the juices run clear - or the internal temp reaches 165° F
Notes
This is simply amazing served with freshly steamed broccoli topped with freshly squeezed lemon juice
Servings: 4 chicken breasts