Lemon Rosemary Grilled Chicken
June 12, 2017 Comments

- Prep:
- 20 minutes
- Cook:
- 20 minutes
- Serves:
- 4
Light and lemony, this grilled chicken is paired with a Roasted Lemon Pine Nut Gremolata that is an ultimate condiment.
Ingredients
Directions
-
Rinse chicken and pat dry. Place chicken in large bowl and saturate with 1 / 2 olive oil, chopped Rosemary leaves and juice from two lemons. Let sit while you prepare the lemons. Slice lemons in half and stamp the pulp side in olive oil.
-
Place lemons and chicken on hot grill.
Flip chicken and place one Rosemary sprig on each cooked side.
While chicken and lemons are cooking, prepare the pine nut gremolata.
- For the gremolata: Blend pine nuts in food processor and set aside. Blend parsley, Parmesan, salt and 1 tablespoon olive oil in food processor. Mix ground pine nuts with Parmesan mixture together and set aside.
-
Retrieve two lemon halves from the grill. Using a citrus press, squeeze roasted lemon juice into Parmesan mixture. Then using a fork, lightly mix Parmesan mixture with ground pine nuts.
- Plate grilled chicken with half a grilled lemon and spoonful of gremolata and serve immediately.
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