Lemon Rosemary Chicken Souvlaki
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.
- YIELD: 2 servings
Juice of 1 large lemon, plus water to equal 2 cups liquid
Zest of 1 lemon
2 tablespoons kosher salt
¼ cup fresh, chopped rosemary, plus a little more for sprinkling
2 large boneless skinless chicken breasts
2 tablespoons olive oil
1 garlic clove, minced
⅛ teaspoon pepper
- 1
Combine the lemon juice, water, zest, salt and rosemary in a small saucepan. Bring to a boil, remove from heat and stir in salt until dissolved. Allow to cool for 20 minutes.
If using wooden skewers, prep them now by soaking them in water for 30 minutes.
- 2
Cut the chicken into large chunks and place it in a bowl or baking dish. Add the marinade, cover and refrigerate for 20 minutes.
Heat a 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.
Mmmm – this looks so flavorful from the recipe and a great way to use the grill!
Sounds deee-li-cious, as little Megan would say. I may make this for dinner either tonight or tomorrow!
It may be September, but I am still loving the summer flavors! This chicken looks really good!
I love the grill marks on them, they sound super flavorful!
Glad you enjoyed!