Grilled Chicken Marinated with Rosemary & Garlic
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.
Buon appetito!
Grilled Chicken Marinated with Rosemary and Garlic (Petti di Pollo ai Ferri)
Ingredients
- 1/2 cup extra virgin olive oil
- 2 boneless, skinless chicken breasts
- sea salt and grated black pepper to taste
- 4 cloves garlic
- squeeze of fresh lemon
- 3 stems fresh rosemary
- 1/2 cup extra virgin olive oil
- sea salt and grated black pepper to taste
- squeeze of fresh lemon
Cooking Directions
- Heat your outdoor or stove top grill pan over high heat for about 10 minutes prior to grilling.
- Put the EVOO in a shallow dish big enough to hold the chicken. (You can use breasts or your favorite chicken parts.)
- Crush and peel the garlic. Add to the dish.
- Hit the rosemary stems with the back of a knife to release the flavor from the bruised leaves. Add to the dish with the EVOO and garlic.
- Sprinkle the chicken with salt and pepper.
- Marinate the chicken in the dish with the olive oil, garlic and rosemary for a half-hour or more turning the chicken so that both sides are immersed in the flavored oil. (Keep the dish in the refrigerator if marinating for longer than 30 minutes.)
- When the grill is quite hot put the chicken on the grill, lower the heat to medium-high and brown.
- When the chicken no longer sticks to the grill turn it 45 degrees to create hatched grill marks.
- When the chicken is golden brown, about 12 minutes, turn the chikcen and grill the same way on the other side.
- The chicken is done when the internal temperature reaches 165 degrees.
- Remove the chicken to a serving platter and sprinkle with a squeeze of lemon.
- Serve immediately.
- Serves 2.
Gianni,
I love your presentation of Italian food. It’s hard enough to find authentic in the US but you give us hope. I will definitely try this one, however I’m still looking for another cooking video.
Have you stopped producing?
Regards,
Tommy
Ciao Tommy. Thanks for your encouragement. Yeah, my producer moved on to other gigs so I’m currently without anyone to shot the cooking episodes. Hopefully someone will come along soon so that I get back to making new episodes. Any volunteers?