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
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.
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.
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