Tuscan Lemon Chicken is a recipe from Ina Garten that our family has loved for years. Ina uses a whole chicken, which she splits and flattens. I’m so not about hacking into a whole chicken, so I adapted the recipe for boneless skinless chicken breasts, thankyouverymuch. It is still moist and flavorful and delicious, and I don’t have to molest a chicken. Ha!
Truly, this dish is divine, and it is one of my go-to summer meals. Between this and her Tequila Lime Chicken, Ina has me set for summertime grilled chicken recipes!
What I love about it is that it only uses a few ingredients, most of which I keep in my kitchen at all times. If you don’t have a fresh rosemary plant, go buy one now! You can plant it in your flower garden outside, or you can keep one on your windowsill in the kitchen, which is what I do. Fresh rosemary is a wonderful herb to have on hand. Besides that, you just need lemons, garlic and olive oil. It’s amazing that a dish so simple can be so delicious.
Here’s the recipe, modified slightly to accommodate the boneless chicken breasts.
- 1½ pounds boneless chicken breasts, flattened to ½-inch
- 1/3 cup olive oil
- 1/3 cup fresh lemon juice
- zest of 2 lemons
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh rosemary leaves
- 1 teaspoon salt
- 1 teaspoon black pepper
- Place the oil, lemon juice, lemon zest, garlic, rosemary, salt and pepper in a gallon ziploc bag and shake to combine.
- Add the chicken, press out any extra air in the bag and seal it up. Give it a good shake so the chicken is well coated, and put it in the fridge for 8 hours or overnight.
- About 30 minutes before you want to eat, bring the chicken to room temperature and remove it from the marinade. Sprinkle with salt and pepper.
- Grill over medium-high heat until it’s cooked through, flipping once. Remove to a plate and cover for 5-10 minutes to seal in the juices. Serve warm or at room temperature.