Grilled Lemon and Rosemary Chicken
Serve with Grilled Potato Salad.
1/4 Cup freshly squeezed Lemon Juice (2 lemons)
1/4 Cup Olive Oil, plus more for grill grates and drizzling
1 Tbsp. Dijon Mustard
1 Tbsp. Finely Chopped Fresh Rosemary
3 Cloves Garlic, minced
Kosher Salt, Ground Black Pepper
1 3/4 pounds Chicken Cutlets (8 thin)
1 Lemon, sliced in half, optional
2 Large Handfuls Baby Arugula
Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator). Heat a grill to medium-high. Brush the grill grates with olive oil using a clean tea towel or paper towel. Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side. Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes. Add the arugula to a platter and drizzle very lightly with olive oil. Remove the chicken from the grill and shingle across the bed of arugula. Squeeze some lemon juice over the chicken and serve.
For this simple, delicious recipe we’d like to recommend our very own Vineyard Selections to enjoy with this dish. We recommend El Circa Garnacha 2015 for it’s rich, ripe fruit and touch of spiciness and Vinus Chardonnay 2018 for it’s tropical flavors and balanced acidity.
Order the Vinus Chardonnay here – $9.99/750ml
Find more great food and wine pairings or cocktail recipes here at the BLOG of Table & Vine