Grilled Lemon & Rosemary Chicken Recipe
From the kitchen of Cookin Canuck. www.cookincanuck.com
Servings: 4 to 6 Servings
- 1/4 cup fresh lemon juice
- 2 tablespoons minced fresh rosemary
- 2 teaspoons honey
- 2 garlic cloves minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 8 boneless skinless chicken thighs
- 3 tablespoons canola oil
- pinch kosher salt
- pinch freshly ground black pepper
In a large bowl, whisk together fresh lemon juice, rosemary, honey, garlic, salt and pepper. While whisking, slowly pour in olive oil until combined.
Preheat grill to medium-high heat.
Toss chicken thighs in canola oil and season with salt and pepper. Grill until chicken is cooked through, about 5 minutes per side.
Transfer chicken to bowl with lemon vinaigrette and toss until chicken is coated. Serve, drizzling extra vinaigrette over chicken, to taste.
Calories: 618kcal | Carbohydrates: 5g | Protein: 44g | Fat: 47g | Saturated Fat: 7g | Cholesterol: 215mg | Sodium: 348mg | Potassium: 569mg | Fiber: 1g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 6.6mg | Calcium: 26mg | Iron: 2mg