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Grilled Lemon and Rosemary Chicken

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  • Prep time: 40 min
  • Cook time: 10 min
  • Servings: 4

Ingredients

  • 1/4 cup freshly squeezed lemon juice about 2 lemons
  • 1/4 cup olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon finely chopped fresh rosemary
  • 3 clove s garlic
  • Kosher salt and freshly ground black pepper
  • 1 3/4 pounds chicken cutlets 8 thin cutlets
  • 1 lemon
  • 2 large handfuls baby arugula

Directions

Whisk together the lemon juice, olive oil, mustard, rosemary, garlic and a big pinch of salt and pepper in a measuring cup. Add chicken to a gallon-size zip top bag or casserole dish and pour the marinade over the chicken. Turn to coat and let the chicken marinate at room temperature for 30 minutes (or 1 hour in the refrigerator).

Heat a grill to medium-high. Brush the grill grates with olive oil using a clean tea towel or paper towel.

Remove the chicken from the marinade and discard the marinade. Place the chicken on the grill and cook until golden and slightly charred, about 3 minutes per side. Place the lemon halves cut-side down on the grill grate and grill until charred, about 4 minutes.

Add the arugula to a platter and drizzle very lightly with olive oil. Remove the chicken from the grill and shingle across the bed of arugula. Squeeze some lemon juice over the chicken and serve.

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