If you like to grill, this recipe is for you. Sad to say I don’t have a pic, but will try and add one later. The combo here of the spices, lemon and real butter is simply mouthwatering. We serve it with fried potatoes with Rosemary sprinkled in as you fry them, and some type of veggie, usually grilled asparagus. This is also a fun and different chicken dish to serve for guests, winter or summer. It’s not necessarily a frugal dish, unless you can get your own rosemary and thyme from the garden, but is a great splurge for the frugal family.
1 – 20 oz. pkg. boneless skinless chicken breasts
2 Tbsp. lemon zest 1/3 c. lemon juice
2 cloves garlic, pressed 2 Tbsp fresh chopped thyme
2 Tbsp. fresh chopped rosemary 1 tsp. salt
1 tsp. black pepper 3 Tbsp. melted butter
Lemon slices for garnish (opt.)
Place lemon juice, lemon zest, garlic, thyme, rosemary, salt and pepper in a small bowl, whisk to combine. Cut the chicken breasts in half, flatten them, and place the chicken in a gallon-sized freezer bag. Pour marinade over the top, seal bag, and rotate the bag so all of the chicken pieces are coated with the marinade. Seal the bag and place in a bowl in the refrigerator for at least 2 hours.
After marinating, place breasts on a plate and drizzle with the melted butter. Then grill on a hot grill for 3-5 minutes each side, or to desired doneness. Remove from grill, set on a plate, and cover with tin foil, letting chicken rest for 5 minutes or so.
You can also cook them in the oven: preheat oven to 425 degrees. Remove chicken from bag and place in a 8×11 glass baking dish. Using a pastry brush, brush a bit of melted butter onto each piece of chicken.
Bake for at least 15 minutes, or until chicken is no longer pink in center. Remove pan from oven, cover with foil, and let chicken rest for 5- 10 minutes before serving.
Garnish with lemon before serving, if desired.