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
- 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.
This grilled lemon rosemary recipe serves 8.
For the Salsa Verde:
- Place all in food processor and blend. In a large pot, combine water, salt, and surgar.
- 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.