One of the great things about living in southern California is that you have access to the outdoor grill pretty much all year around. If you don’t however, a grill pan (and a good overhead vent) will do the trick. Besides, cooking with fresh rosemary and garlic produces one of the best aromas you can fill your house with. You could make this recipe with breasts, but I prefer boneless thighs – or do a combination of both. And the leftovers are wonderful over a green salad with Sweet & Savory Dressing and fresh sliced vegetables.
This pair well with Roasted Carrots and Bacon Broccoli Salad for a hearty, healthy dinner.
Active time: 5 minutes
Total time: 25 minutes
Yield: 4-6 servings
8 boneless chicken thighs
1/4 c. olive oil
juice of 1 lemon
4 cloves crushed garlic
2 T fresh chopped rosemary
1/2 tsp. salt
1/2 tsp. freshly ground pepper
- Turn your grill on high.
- Lay chicken in single layer on platter and cover one side with half the olive oil, lemon, garlic, rosemary, salt and pepper.
- Flip chicken and cover other side with the remaining half of the ingredients. Marinate at least 15 minutes or up to several hours.
- Grill chicken on high for 5 minutes, then turn fire to medium for remaining 3 minutes.
- Flip chicken and grill for another 6-8 minutes. Serve with a sprig of rosemary as garnish and several slices of lemon.
Made the Garlic Rosemary Chicken last night loved it.Fast and easy.Thanks Randi Hosking
We loved this chicken! Dillon, my picky eater, loved it and said, “I want chicken this way all the time.”
Tried it for the first time tonight with guests … what a crowd pleaser! Will do again – thanks Amy!