Grilled Lemon-Rosemary Chicken Breast with Leeks
One of the simplest and most flavorful chicken dishes I can imagine. Together, rosemary and lemon have a particular affinity for roasted meats. The hot oven makes the chicken's skin extra-crispy.
Ingredients
- 1 tbsp lemon zest
- 2 tbsp lemon juice fresh
- 2 tbsp rosemary fresh, chopped
- 1/2 tbsp salt
- 1/4 tbsp black pepper
- 2 tbsp olive oil
- 4 chicken breast
- 4 large leeks trimmed and halved
- 1 tbsp cubed butter unsalted
- 2 garlic cloves sliced
- 1 lemon halved
Instructions
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Preheat the grill or grill pan to medium-high (about 450°F). Combine lemon zest, lemon juice, rosemary, salt, pepper, and a tablespoon of oil in a big resealable bag. Add the chicken to the bag and seal, then turn the bag around a few times to coat the chicken with marinade. Set it aside at room temperature.
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Brush the leeks with the remaining tablespoon of oil. Place the leeks on the grill grate, cut sides down. Grill without a cover until grill marks form, 6 to 7 minutes. Transfer the leeks to a large piece of aluminum foil. Sprinkle them with butter and garlic, then fold up the edges of the foil to seal.
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Place the chicken, lemon halves, and foil packet on grill grates. Grill the chicken until it's cooked through and grill marks form, 2 to 3 minutes per side. To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.
