Minnesota Cuvee Chardonnay

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Lemon Rosemary Chicken Breast with Salsa Verde

Lemon Rosemary Chicken Breast with Salsa Verde


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


In a large pot, combine water, salt, sugar, lemon zest and spices. Bring to a boil and then remove from heat and let steep for 1 hour. Transfer to a non-reactive container and add ice. Cool brine to below 40*. Add chicken and refrigerate for at least 6 hours or up to 48 hours. Remove from brine and pat dry. Heat grill to medium heat and lightly oil. Season the chicken with a small amount of salt and place skin-side down on grill. 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). The skin should become dark brown. Flip the breast and cook for approximately 7 additional minutes. Remove from heat and let rest for 5 minutes. Slice and serve with Salsa Verde and roasted potatoes. Serves 8.

For the Salsa Verde:
Place all in food processor and blend. In a large pot, combine water, salt, sugar, Combine all ingredients and place in a blender. Process the mixture until smooth. Season with salt and pepper to taste. Refrigerate until ready to serve. The Salsa Verde can be made up to 1 day in advance.

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