Lemon Rosemary Chicken Recipe

Our grilled lemon rosemary chicken recipe is simple and delicious, which are two things every home chef loves. Fresh rosemary is a key ingredient for the success of this dish.

Lemon Rosemary Chicken Breast with Salsa Verde

Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1-1/2 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 teaspoon whole black peppercorns
  • 1/2 gallon ice
  • 8 chicken breasts, skin on


For the Salsa Verde:

  • 4 tablespoons Italian parsley leaves, chopped
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh chervil, chopped
  • 2 cloves garlic, minced fine
  • 1/4 teaspoon dry mustard powder
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons cider vinegar
  • 4 ounces good quality extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. In a large pot, combine water, salt, sugar, lemon zest and spices.
  2. Bring to a boil and then remove from heat and let steep for 1 hour.
  3. Transfer to a non-reactive container and add ice.
  4. Cool brine to below 40*.
  5. Add chicken and refrigerate for at least 6 hours or up to 48 hours.
  6. Remove from brine and pat dry.
  7. Heat grill to medium heat and lightly oil.
  8. Season the chicken with a small amount of salt and place skin-side down on grill.
  9. Cook for approximately 3-1/2 minutes and then turn the chicken 90 degrees to the right and grill for another 3-1/2 minutes (this will create a crisscross grill mark pattern).
  10. The skin should become dark brown.
  11. Flip the breast and cook for approximately 7 additional minutes.
  12. Remove from heat and let rest for 5 minutes.
  13. Slice and serve with Salsa Verde and roasted potatoes.

This grilled lemon rosemary recipe serves 8.

For the Salsa Verde:

  1. Place all in food processor and blend. In a large pot, combine water, salt, and surgar. 
  2. Combine all ingredients and place in a blender.
  3. Process the mixture until smooth.
  4. Season with salt and pepper to taste.
  5. Refrigerate until ready to serve.

The Salsa Verde can be made up to 1 day in advance.

Lemon Rosemary Chicken Recipe

Lemon Rosemary Chicken Breast with Salsa Verde

Goode Times

By Murphy-Goode Winery on April 30, 2012 01:26 pm

Our grilled lemon rosemary chicken recipe is simple and delicious, which are two things every home chef loves. Fresh rosemary is a key ingredient for the success of this dish.

Lemon Rosemary Chicken Breast with Salsa Verde

Ingredients

  • 1 gallon water
  • 1 cup kosher salt
  • 1-1/2 cup granulated sugar
  • 2 tablespoons lemon zest
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 1 teaspoon whole black peppercorns
  • 1/2 gallon ice
  • 8 chicken breasts, skin on


For the Salsa Verde:

  • 4 tablespoons Italian parsley leaves, chopped
  • 2 tablespoons fresh chives, chopped
  • 2 tablespoons fresh mint, chopped
  • 2 tablespoons fresh chervil, chopped
  • 2 cloves garlic, minced fine
  • 1/4 teaspoon dry mustard powder
  • 2 tablespoons fresh lemon juice
  • 4 tablespoons cider vinegar
  • 4 ounces good quality extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper

Directions

  1. In a large pot, combine water, salt, sugar, lemon zest and spices.
  2. Bring to a boil and then remove from heat and let steep for 1 hour.
  3. Transfer to a non-reactive container and add ice.
  4. Cool brine to below 40*.
  5. Add chicken and refrigerate for at least 6 hours or up to 48 hours.
  6. Remove from brine and pat dry.
  7. Heat grill to medium heat and lightly oil.
  8. Season the chicken with a small amount of salt and place skin-side down on grill.
  9. Cook for approximately 3-1/2 minutes and then turn the chicken 90 degrees to the right and grill for another 3-1/2 minutes (this will create a crisscross grill mark pattern).
  10. The skin should become dark brown.
  11. Flip the breast and cook for approximately 7 additional minutes.
  12. Remove from heat and let rest for 5 minutes.
  13. Slice and serve with Salsa Verde and roasted potatoes.

This grilled lemon rosemary recipe serves 8.

For the Salsa Verde:

  1. Place all in food processor and blend. In a large pot, combine water, salt, and surgar. 
  2. Combine all ingredients and place in a blender.
  3. Process the mixture until smooth.
  4. Season with salt and pepper to taste.
  5. Refrigerate until ready to serve.

The Salsa Verde can be made up to 1 day in advance.