
One of my favorite things about blogging is the chance to connect with others, whether it’s through the sharing of our lives, laughter, experiences or our recipes. Y’all know me, I am all about the food, I love spicy foods, sweet foods, crazy foods but most of all, I love real food. My friend Jessi sent me this recipe and just reading it had my tastebuds tingling and my fingers itching to get cooking. So much so, that I made it that night!
Lemon Rosemary Chicken
recipe from my friend Jessi ,who blogs at To Kiss The Cook
- 4 boneless, skinless chicken breasts
- 3 lemons, halved and juiced, (both rinds and juice will be used)
- 1 C olive oil
- 2 tsp sea or kosher salt
- 1/2 tsp cayenne pepper (I used 1 tsp)
- 1/2 tsp cinnamon
- 6 cloves of garlic, smashed with flat side of knife (I used
- 6 whole sprigs of fresh rosemary
- Rinse the chicken and pat it dry. Place the chicken into a Ziploc expandable bottom bag (these are my favorite bags to marinate in because they stand up on their own and I can place them upright in my fridge or on the counter)
- In a large bowl mix: lemon juice, olive oil, salt and spices. Pour into bag over chicken. Add lemon halves, garlic and rosemary. Remove all air from the bag and seal. Smoosh all the ingredients around inside the bag to ensure that the chicken is well coated and the ingredients are well incorporated throughout the bag. Marinate for at least 1 hour (I marinated for 5)
- Heat up your grill and cook evenly on both sides, about 7 minutes per side, or until the juices run clear
(someone Monkey turned our propane on and left it running and I couldn’t use our grill so, I cooked mine in my large skillet over medium-high heat)
This chicken has the most amazing flavor, citrus-y tang from the lemons and just a bit of spice, with a slight hint of sweetness.. it is absolutely, positively tonguegasmic.
I served this with lemon, garlic steamed asparagus and seasoned roasted potatoes.
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