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Rosemary-Lemon Grilled Chicken

Rosemary-Lemon Grilled Chicken
Serving Size:
Cooking Time:
Imperial (US)
  • 6 boneless, skinless chicken thighs, organic
  • 2 large lemons
  • 2 tbsps chopped fresh rosemary
  • 1 tsp dried Italian herbs
  • 1 tsp Kosher salt
  • 1/4 cup olive oil
The night before you are going to grill the chicken:
In a large bowl combine the chicken and the spices. Take 1 lemon, cut it in half and squeeze the juice onto the chicken (reserve the other lemon for later). Toss the chicken to coat with the spices. Add the olive oil and toss again.
Place all the chicken in a large zip-lock bag. Add the 2 lemon halves that you squeezed out. Seal the bag and place in the refigerator.
The next day:
Take the chicken out of the refrigerator 30 minutes before you are going to grill it. Get your grill hot. When ready, grill the chicken over medium heat, about 8 minutes on each side. The chicken should be a little brown and still succulent.
Remove the chicken to a platter. Cut the other lemon in half and squeeze all over the chicken. Cover with foil and let rest 5 minutes. The chicken and lemon juices will make a lovely sauce.
The is great with a little of the Sauce Verte spooned over the top.


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