Bruce and I lead very busy lives so cooking dinner on weekday evenings can be a crazy mad scramble. I’ve learned over the years to prep what I can in the morning before work and by the time I get home in the evening all I have to do is toss together a salad, make a quick side dish and grill up dinner. Done. If there is any one dish that tastes great and easy to make, my Lemon Rosemary Chicken is one that fits the bill.
Fresh picked Rosemary from my garden.
To make the Lemon Rosemary Chicken, all you need is boneless skinless chicken thighs, fresh rosemary, fresh squeezed lemon juice, olive oil and some spices. Toss all the ingredients in a covered container in the morning before work, cover and refrigerate. Come home, pull the chicken out of the fridge, toss on a grill or grill pan, and cook until the juices run clear. See? I told you that it was easy… Enjoy! Tessa
- 2 pounds boneless skinless chicken thighs
- 1/8 cup olive oil
- 1/4 cup lemon juice
- 1 1/2 Tbs rosemary (chopped)
- 1 1/2 tsp minced garlic
- 1/2 tsp smoked paprika
- 1/2 tsp seasoning salt
- 1/4 tsp pepper
Toss all ingredients in a covered container and let marinade in the refrigerator for at least 4 hours. Toss any remaining marinade. Place on medium hot barbecue grill or grill pan. Turn chicken when halfway cooked. Cook until juices run clear or the chicken reaches an internal temperature of 170 degrees Fahrenheit. Pull from grill, let chicken rest for about 5 minutes covered, garnish with sprigs of rosemary and plate up. Serves 4 – 6 people.