4 skinless, boneless chicken breasts, butterflied while still partially frozen
I lemon, zested and cut in half
1 sprig of rosemary, removed from stem and finely chopped
A sprinkle of crushed red pepper
Salt and freshly ground pepper
Drizzle the chicken breasts with some olive oil on both sides. Sprinkle with the lemon zest, rosemary, crushed red pepper and salt and pepper.
Place chicken and the lemon halves on hot grill and cook about 4-6 minutes, flip and cook for an additional 4 minutes, or until the chicken is no longer pink inside.
Remove to a platter and tent with foil for about 5 minutes. Squeeze the lemon juice over and serve.
I served this with roasted red fingerling potatoes, which I also did on the grill , adding olive oil, garlic powder, chopped rosemary and salt and pepper.
I would encourage you to use the herbs that you grow and enjoy! Lime would be delicious with this, too.
I am sharing this with:
Make It Pretty Monday
Thank you for your visit! xo