Eric and I get burnt out pretty easily when it comes to having the same dishes too often. This is especially true in the case of chicken. Thankfully, we’ve added many new recipes to our repertoire and don’t have to worry about this as much these days. This chicken, while incredibly simple, is also incredibly delicious. It’s juicy, smoky and full of flavor. To me, the lemon gives it a flavor reminiscent of summer (not that we ever have to reminisce about summer since we live in Florida, but you get my point). We served ours with Israeli couscous and steamed broccoli.
Lemon Rosemary Chicken Souvlaki
Juice of 1 large lemon, plus water to equal 2 cups liquid
Zest of 1 lemon
2 tablespoons kosher salt
1/4 cup fresh, chopped rosemary, plus a little more for sprinkling
2 large boneless skinless chicken breasts
2 tablespoons olive oil
1 garlic clove, minced
1/8 teaspoon pepper
-Combine the lemon juice, water, zest, salt and rosemary in a small, microwave-safe bowl.
-Cook on high power for 1-2 minutes or until mixture comes to a boil.
-Remove from microwave, stir until salt is dissolved, and allow to cool for 20 minutes.
-Cut the chicken into large chunks and place it in a bowl or baking dish. Add the marinade, cover and refrigerate for 20 minutes.
-If using wooden skewers, prepare by soaking them in water for 30 minutes. Preheat the grill to medium-high heat.
-Remove chicken from the brine and toss with olive oil, garlic and pepper. Skewer and sprinkle with additional rosemary.
-Cook, turning occasionally, until chicken is cooked through.
Source: Good Life Eats via Ezra Pound Cake