The sun awakens from a restful slumber and shines its golden rays of light through the herbs growing in my kitchen window. About a month ago, Brent’s mom gave me basil and a parsley plant because she felt our kitchen needed to be filled with some of my favorite herbs. I have since added rosemary and dill to create a simple and elegant window box herb garden.
Now, by some sort of majestic divine force, those tiny and delicate plants have grown into a gigantic forest of green in my windows. I love how they smell when I press a few leaves between my fingers. I love how the rays of light break into a mosaic of tiny droplets of sunshine across the counter when shined through the jungle of stems. Most of all, I love how the herbs give my meals a burst of freshness and flavor with just a simple snip of the scissors.
This grilled chicken was inspired by my ever expanding rosemary bush. The marinade was not only simple to make, it was also quite friendly on the budget. I used to spend upwards of $5.00 – $7.00 for a tiny pack of not-so-fresh rosemary stems at the grocery store. Even if you don’t consider yourself to have a green thumb, I would suggest growing a couple of herbs in your kitchen window. Who would have thought a $3.00 plant could be so rewarding?
- 6 bone-in chicken breasts, skin on
- 2 Tbl. fresh rosemary, minced
- 1 Tbl. lemon zest
- ½ tsp. lemon pepper seasoning
- 1 tsp. garlic, minced
- ¼ cup fresh lemon juice
- 3 Tbl. olive oil
- salt and pepper
- Season the chicken with salt and pepper. Place in large zip lock bag and set aside. Whisk together the rosemary, lemon zest, lemon pepper, garlic, lemon juice and olive oil until well combined. Pour over the chicken, seal the bag and massage the chicken until the marinade is evenly distributed. Allow the chicken to marinate for at least one hour.
- Lightly brush the grill grates with vegetable oil. Grill the chicken over a medium flame until the juices run clear when poked. Remove from the flame and allow to rest for 10 minutes under a sheet of tin foil.