Grilled Lemon and Rosemary Chicken

Recipe courtesy Jamie Deen
Show: Home for Dinner with Jamie Deen Episode: Dinner with Ginny
TOTAL TIME: 50 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1/4 cup freshly squeezed lemon juice (about 2 lemons)
  • 1/4 cup olive oil, plus more for grill grates and drizzling
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 3 cloves garlic, minced
  • Kosher salt and freshly ground black pepper
  • 1 3/4 pounds chicken cutlets (8 thin cutlets)
  • 1 lemon, sliced in half, optional
  • 2 large handfuls baby arugula
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Directions

Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator).

Heat a grill to medium-high. Brush the grill grates with olive oil using a clean tea towel or paper towel.

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side. Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes.

Add the arugula to a platter and drizzle very lightly with olive oil. Remove the chicken from the grill and shingle across the bed of arugula. Squeeze some lemon juice over the chicken and serve.

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