The first meal I ever cooked for Derek was rosemary chicken. At the time, we were second-years in college and I lived in a dorm and Derek lived in an apartment, so it made sense for me to cook at his place, since he had a non-shared kitchen. I think I’d had rosemary only once or twice before, including a recent meal made by my roommate in our dorm kitchen. Looking back at that meal, I’m pretty impressed that I was able to make an edible meal that didn’t give either of us food poisoning. Apparently Derek liked it too, since here we are, together ten-plus years later…
We got a lovely bunch of fresh rosemary in our weekly CSA haul, and I always have lemon and garlic on hand, so this recipe was a no-brainer. The grilling obviously elevates the chicken to the next level– and I’ve mentioned before how much I love not having to wash any pans when using the grill.
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/4 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon finely chopped fresh rosemary
3 cloves garlic, minced
Kosher salt and freshly ground black pepper
1-2 pounds chicken breasts or cutlets
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. Remove the chicken from the marinade and place the chicken on the grill and cook until golden and slightly charred, about 5-6 minutes per side or until the internal temperature is 160-165 degrees.