Last week we were staying in an updated 1930s cabin overlooking Lake Tahoe. I was excited about the grill on the deck right outside the kitchen door and we used it every day.
One of our dinners included delicious grilled chicken breasts simply marinated in EVOO flavored with garlic and rosemary.
I liked the way the chicken turned out so much that I had to make it when I returned to San Francisco. I don’t have an outdoor grill so I used a grill pan on top of my stove this time. The chicken was flavored through and moist with a nice charred crust. Give the chicken a squeeze of lemon before serving to add a fresh dimension.
I served the grilled chicken with an Italian potato and green bean salad dressed with wine vinegar and EVOO.
This is a easy dish that can be a star on your table any day of the week. Here’s the recipe for two breasts that can easily be adapted to feed more if you like.