' Grilled Lemon-Rosemary Chicken and Leeks - Vino Mas

Grilled Lemon-Rosemary Chicken and Leeks

  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons chopped fresh rosemary, plus more for garnish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 4 (4-oz.) chicken breasts
  • 4 large leeks, trimmed and halved
  • 1 tablespoon unsalted butter, cubed
  • 2 Tsps minced garlic
  • 1 lemon, halved

How to Make It
  1. Preheat grill or grill pan to medium-high (about 450°F). Combine lemon zest, lemon juice, rosemary, salt, pepper, and 1 tablespoon oil in a large ziplock bag. Add chicken to bag and seal. Turn bag to coat chicken with marinade.  Marinade for a min of 30 min up to an hour. 
  2. Brush leeks with remaining 1 tablespoon oil. Place leeks, cut sides down, on grill grate; grill, uncovered, until grill marks form, 6 to 7 minutes. Transfer leeks to a large piece of aluminum foil. Sprinkle with butter and garlic; fold up edges of foil to seal.
  3. Place chicken, lemon halves, and foil packet on grill grates. Grill chicken until cooked through and grill marks form, 10 minutes + per side until fully cooked through.  Timing will depend on how thick the chicken breasts are.  To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.

Pairing:  Sauvignon Blanc, Pinot Blanc or Pinot Grigio

Cooking Light - June 2018 

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