Rosemary Lemon Grilled Chicken
1 ½ - 2 lbs. boneless, skinless, pasture-roaming chicken breasts (about 3 medium)
1/3 cup organic lemon juice
Dried rosemary leaves, crumbled
1/8 tsp. Celtic sea salt
1/8 tsp. freshly-ground pepper
If you're starting with fresh chicken, put chicken in the freezer for about an hour before you’re ready to start dinner. Lightly freezing the chicken makes it easy to then slice each breast in half lengthwise, to make thin cutlets. (Please note: I like to wear gloves when handling raw meat products, to prevent the very small chance of acquiring a MRSA infection through the skin. Obviously if your meat comes from a farm where you know exactly how that animal was raised, the risk of this (I would think) would be next to none.)
To cut the chicken, simply run a sharp knife through the center of each breast, blade horizontal and cutting left to right (or right to left, doesn’t matter.) Place the cutlets in a dish with a lid, and drizzle with lemon juice. Sprinkle with rosemary, salt, and pepper, and toss to coat. Cover and refrigerate for several hours, to let the chicken marinate in the lemon juice and seasonings.
Pre-heat the grill (we love our propane Weber Q) for 10-15 minutes until it holds a steady temperature of 350°F-400°F (the Weber Q has a thermometer built in which is handy.) Note: the grilling temperature will drop once you place the chicken on the grill, mine were cooking at a temperature of 300°F with 6 cutlets and they did fine at 4 minutes to a side. If the grill is started up too hot and won’t cool even when the gas is set to low, open the lid for a minute and then see where you’re at. Place the cutlets on the grill, close lid and cook 4 minutes. Then flip over and do the other side 3-4 minutes until golden brown and the internal temperature reaches 165°F on a food thermometer. Serves 4.
Variations: you can sprinkle the chicken with 1 tsp. ground sumac instead of rosemary, and omit the black pepper. This gives it a really nice tangy flavor, and perfectly compliments the lemon marinade.