I came across this recipe in a Cook’s Country magazine. It looked fantastic and I absolutely recipes with fresh rosemary. Plus, I was intrigued by having to grill the lemons before juicing them.
1 lemon, halved
1 tsp Dijon mustard
1 tsp fresh rosemary, minced
1 clove garlic, minced
1/2 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1/3 cup olive oil
4 boneless, skinless chicken breasts
Grill lemons, cut side down, over hot fire until deep brown and caramelized, 5-8 minutes.
Squeeze 3 tablespoons juice from grilled lemons into medium bowl. Stir in mustard, rosemary, garlic, sugar, salt and pepper. Slowly whisk in oil until emulsified; reserve 1/3 cup.
Pat chicken dry with paper towels. Brush chicken with remaining dressing and grill over hot fire until well browned and cooked through (meat should measure 160 degrees).
Use remaining dressing to dress a mixed green salad.
Is it a Keeper?
This recipe was delicious. The grilled lemon juice had a much deeper flavor than regular lemon juice. It was a great to learn!
The dressing also makes a great salad dressing! Very flavorful and light.
I would definitely make this again…it’s easy enough. On a side note, it does taste quite a bit like Wegman’s Balsamic Rosemary marinade (which I absolutely LOVE on steaks).
What’s your favorite homemade marinade?
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