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Mandy

Grilled Lemon Chicken

Lemon and rosemary marinated chicken grilled until juicy and served with buttery sauteed mushrooms, scallions and artichoke hearts.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 2 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Chicken
  • 1 boneless, skinless chicken breast split
  • 2 tbsp olive oil
  • juice of 1 lemon
  • 2 tbsp fresh rosemary finely chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
Vegetables
  • 1 tbsp butter
  • mushrooms sliced, as many as you like
  • 6 scallions sliced diagonally in 1/2 inch slices
  • 1 can artichoke hearts quartered
  • 1 to 2 garlic cloves minced
  • salt and pepper to taste
  • 1 fresh lemon for squeezing and garnish

Method
 

  1. Place the chicken, olive oil, lemon juice, rosemary, salt and pepper in a large zip top bag. Refrigerate for at least 30 minutes, or up to 3 to 4 hours.
  2. Grill the chicken until cooked through to 165 degrees F, basting often with the marinade and stopping a few minutes before it is done.
  3. While the chicken cooks, melt the butter in a large skillet and saute the mushrooms, scallions, artichoke hearts and garlic for 5 to 10 minutes, until the mushrooms release their juices.
  4. Season the vegetables with salt and pepper.
  5. Plate the chicken and vegetables, top with a generous squeeze of fresh lemon and garnish with a lemon slice.

Notes

Total time includes 30 minutes of marinating. Discard any leftover marinade.