I had my own version of “grill and chill” the other night. First – think Dairy Queen – the DQ Grill & Chill. Second – think Cold Front. As in, it’s the end of July and it’s cold out. We had record low temperatures the other night. The night I decided to grill. I actually had to get out my super warm super soft pajama pants that I normally wear to bed during the cold harsh winter nights. Well, they now double as Grill & Chill pants.
Anyway, it was all worth it in the end…runny nose and all. This chicken really hit the spot as I curled up under some blankets and watched a movie with Matt. I also grilled some garden veggies to go with it. Yum.
Honey, Lemon & Rosemary Grilled Chicken
from Two Peas & Their Pod
1/2 c honey
zest of 1 lemon
2 T fresh lemon juice
2 T olive oil
1 1/2 T chopped fresh rosemary
1 clove garlic, minced
1/2 t kosher salt
1/2 t freshly ground black pepper
4 skinless, boneless chicken breasts
What To Do
In a medium bowl, whisk together the honey, lemon zest, lemon juice, olive oil, fresh rosemary, garlic, salt, and pepper.
Place the chicken breasts in a large resealable bag. Pour honey-lemon-rosemary mixture into the bag and mix around until chicken breasts are well-coated. Place the bag in the refrigerator and let marinate for at least 30 minutes up to overnight.
Preheat a grill to medium-high heat and brush the grill with olive oil. Remove the chicken breasts from the bag and place on the grill. Discard the marinade.
Grill chicken until cooked through, about 5 minutes per side. Remove from grill and serve warm.
We have a charcoal grill and if you do too, adjust and cook accordingly.
This smells great while it’s grilling – each time you lift the lid, it just smells wonderful.
Leftovers are great chopped up on salad.
Have a great day!