Rosemary Lemon Grilled Chicken

Cooking healthy food every day is not hard, but it does take some organization.  Not saying I do it well every day, but I'm getting pretty motivated to get us eating a healthier diet without deprivation.  (Neither of us do deprived, well.)

My mother made the best dry rub grilled chicken.  A ton of flavor without being too spicy.  Fragrant.  Oh, it makes me happy to think about those warm summer days in the back yard.  Dad at the grille.  Mom making potato salad by the bucket.  Homemade ice cream.  

This is my favorite herb chicken on the grill right now.  Especially since I have fresh rosemary.  No matter how much I grow, it's never enough.  My herb garden looks pretty ragged from my daily snips. 

Rosemary Lemon Grilled Chicken

1/2 c canola oil

1/2 c. fresh rosemary leaves, chopped

1 lemon, zested

1/4 c. fresh lemon juice

6 boneless chicken breast halves or the equivalent of other pieces. 

Salt and pepper to taste.

And here is where the organization comes in.  Marinades can add tons of flavor, but it needs to be done ahead of time.  I've marinaded meat 2 or even 3 days ahead, but at least one day.  Place the chicken pieces in a shallow dish.  I dry chicken with a paper towel.  (Chicken blood does not add to this dish.)  Pour the marinade over the chicken pieces.  Cover with plastic and set it in the back of your frig.  

Bring it out as the grill comes to temp.  Cook it on a hot grill, turning with tongs until done.  When is it done?  I recommend using a meat thermometer.  Chicken is done when it's 170 degrees internal temp.  Or, cut into it to see if there is any pink, if you must.  

Tomatoes from the garden, fresh beans from Bizi Farms.  Life's Good.  We are trying to learn to fill half the plate with vegetables, 1 quarter with meat and the last quarter with a carb.

There is no quadrant for ice cream.  Sorry.