Sometimes I seem to forget how much of an improvement a marinade can make! Who wants plain old chicken? I mean sure, it’s okkkk. But maybe it’s just me, but I just don’t love the flavor of chicken or turkey on it’s own. It needs flavor. I now love to make my own simple marinades. I peruse FoodGawker on a multi-day basis for inspiration, although normally I just use whatever I have on hand. The more I look for inspiration, the more I become more confident that I can just wing it. Jake actually is the one who originally showed me that meals don’t always follow a recipe. A couple years ago when he introduced this idea to me, I was confused. I always searched for recipes, created recipes, and then used recipes to cook. Who knew you could just go as you please? I didn’t.
Anyway, now I understand that sometimes you can just grab a few items and make dinner without planning. Although I do have to admit having a plan and recipes planned out makes me less anxious than just winging it. In any case, I found this recipe over at Two Peas & Their Pod. I love the idea of lemon and rosemary. It reminds me of my childhood. Growing up with a Yiayia (grandma in Greek) the flavors of rosemary (and oregano) and lemon are nostalgic and delicious. Adding honey for a tang of sweetness makes this the perfect weeknight meal that tastes difficult, but isn’t at all!
I slightly adapted the recipe, mostly because I ran out of olive oil. But I also wanted to use more lemon, less oil, so that worked out. I also wanted to add some oregano and lessen the honey a bit. Check out the original at Two Peas & Their Pod, or make my more lemony, yet slightly sweet version below. Either way, it’s great! I have also made this and baked it instead of grilled on a rainy day and it worked great!
Honey Lemon & Rosemary Chicken
adapted from Two Peas & Their Podserves 4
per serving (1 chicken breast): 257 calories, 5.5g fat, 245mg sodium, 19.5g carbs, 0g fiber, 17.5g sugars, 33g protein
1/3 cup fresh lemon juice
zest of 1 lemon
1/4 cup honey
1 tbsp. olive oil
2 tbsp. chopped fresh rosemary
1 tsp. chopped garlic
1/2 tsp. coarse salt
1/4 tsp. ground oregano
dash of black pepper
Four 5oz. raw boneless skinless chicken breasts
Combine lemon juice through black pepper in a large bowl and whisk until well combined. Put chicken into a large ziplock and add marinade and seal. Massage marinade into chicken and refrigerate overnight.
Once ready to cook, heat a grill (or grill pan) to medium heat. Discard excess marinade and cook chicken for about 5 – 7 minutes per side, or until cooked through.
I served ours with sauteed zucchini and brown rice with some lemon wedges on the side.