Tender chicken marinated in rosemary, basted with lemon juice while on the grill and then drizzled with butter just before serving. I served this chicken along with Lemon Butter Orzo Stuffed Zucchinis.
It was a great flavor combination. The chicken was tender and delicious both with the meal and the following night as leftovers.
Tuscan Chicken with Rosemary and Lemon
- 2 lbs chicken tenders pounded flat to approximately 1/4"-1/3" thickness
- 2 tablespoons chopped fresh rosemary
- 1/4 cup olive oil
- 3 garlic cloves minced
- kosher salt
- freshly cracked pepper
- 1/4 cup fresh lemon juice
- 2 tablespoons butter melted
- Heat the grill to medium heat. In a small saucepan, bring ⅓ cup of water and the rosemary to a boil; remove from heat, cover and let steep for at least 5 minutes. Steeping the rosemary really intensifies the flavor in this dish. Transfer this mixture to a blender. Add the oil and garlic. Season with salt and pepper to taste. Puree until smooth. Set aside to cool.
- In a large ziploc bag or a container with lid, combine the chicken pieces and the rosemary oil mixture. Seal and let marinate for at least 30 minutes at room temperature or overnight in the refrigerator. Next time, I will marinate this overnight. It was delicious after just 30 minutes, but I bet the it would have been even better with more time to marinate. As the chicken is marinating, turn the pieces occasionally in the marinade.
- When you are ready to cook the chicken, remove from the marinade and place on the grill. Cook, basting frequently with lemon juice and turning as needed. The entire cooking time was around 8 minutes for the thin chicken tenders.
- Remove from grill and tent with foil until ready to eat. Just before serving, drizzle the chicken with the melted butter.