Grilled Lemon-Rosemary Chicken and Leeks
There may be another 31 days until summer officially starts, but where I live in Southern California, it might as well be an early summer evening. And when I’m in shorts watching the sun melt into the cool blue pacific, I want to be outside lighting the grill!
Can you feel the warmth of the sun rays on your skin, the smell of the salt in the air, the soft warm sand on the bottom of your feet. Ok, so I digressed, this recipe is awesome for such a night like this, it’s healthy, light, tasty and oh sooo quick, how about 20 minutes or so! With all the time you will have left after dinner, maybe you could make some smores over the grill and turn your mundane Monday night into a lovely summer Saturday night! Thank you so much for reading, I hope you enjoy this delicious meal and go out and enjoy your evening, live each day to the fullest, each day is a gift!
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons chopped fresh rosemary, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 4 (4-oz.) chicken breast cutlets
- 4 large leeks, trimmed and halved
- 1 tablespoon unsalted butter, cubed
- 2 garlic cloves, sliced
- 1 lemon, halved
How to Make It
Preheat grill or grill pan to medium-high (about 450°F). Combine lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a large ziplock bag. Add chicken to bag and seal. Turn bag to coat chicken with marinade. Set aside at room temperature.
Brush leeks with remaining 1 tablespoon oil. Place leeks, cut sides down, on grill grate; grill, uncovered, until grill marks form, 6 to 7 minutes. Transfer leeks to a large piece of aluminum foil. Sprinkle with butter and garlic; fold up edges of foil to seal.
Place chicken, lemon halves, and foil packet on grill grates. Grill chicken until cooked through and grill marks form, 2 to 3 minutes per side. To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.
Recipe courtesy of Deb Wise