Tuscan Lemon Chicken #RealFoodRecipes

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!

Tuscan-Lemon-Chicken

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.

Tuscan Lemon Chicken
Author: 
Recipe type: Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
This easy summertime grilled chicken is perfect for a casual family dinner or a big backyard BBQ!
Ingredients
  • 1½ pounds boneless chicken breasts, flattened to ½-inch
  • ⅓ cup olive oil
  • ⅓ 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
Instructions
  1. Place the oil, lemon juice, lemon zest, garlic, rosemary, salt and pepper in a gallon ziploc bag and shake to combine.
  2. 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.
  3. 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.
  4. 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.