Monday, October 1, 2012

Today, another Indian summer day is expected and while I am fighting the little black bugs that come out when the farmers are harvesting, I am determined to get my "grill on". 

While I may recruit my DH to do the actual grilling, I am looking forward to making a delicious and refreshing grilled Rosemay, Lemon and Dijon Chicken. 

It is simple, uses ingredients that we always have on hand, and grills quick!

Served with a simply dressed salad-I use lemon and olive oil dressed arugula, and a grilled or steamed vegetable side. Yummy!!!

Grilled Lemon and Rosemary Chicken

Ingredients

  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup olive oil, plus more for grill grates and drizzling
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 3/4 pounds chicken cutlets (8 thin cutlets)
  • 1 lemon, sliced in half, optional 

Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate at room temperature for 30 minutes (or 1-4 hours in the refrigerator).
Heat a grill to medium-high. Brush the grill grates with olive oil using a clean tea towel or paper towel.
Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side. Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes. 

Serve on a bed of simply dressed greens, with grilled or steamed vegetables. 

Adapted from: Jaime Deen on Foodnetwork.com