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Katie's Cucina

Tuscan Lemon Chicken

My coworker who has a food blog; For The Love of All Things Starchy, highly recommended this recipe to me. She swooned about this recipe daily for almost a week straight. I figured, after listening to her talk up this chicken dish I needed to give it a try. Typically we aren’t big into lemon dishes, but I wanted to give it a try. I only had 2 chicken breast on hand, so I made the marinade, and set it in the fridge. For some reason we ended up eating something else the next day, so the chicken sat for another day in the lemon marinade. So after two days marinating…. you have to imagine the chicken was very much on the lemon side. I’m sure it was a bit more pungent than it would normally be if you were only marinating it for 30 minutes to 24 hours. In any event I served it with parsley fettucine noodles and steamed green beans. I made sure everything else was on the blander side to counter-act the strong lemon taste. Both of us really liked this lemon chicken, and next time when I make it I will only let it marinate for less than a day! Lesson learned, but a tasty one at that! 

Source: Barefoot Contessa
Prep Time: 20 minutes 
Cook Time: 40 minutes
Servings: 4

4 boneless skinless chicken breast
kosher salt
1/3 cup olive oil
2 tsp grated lemon zest
1/3 cup freshly squeezed lemon juice
1 tbsp minced garlic  (3 cloves)
1 tbsp minced fresh rosemary
freshly ground black pepper
1 lemon, halved

1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

2. When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the chicken on the cooler side, and cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken, and cook for another 12 to 15 minutes, until the chicken is golden brown and  cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Sprinkle with salt, and serve with the grilled lemon halves.


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2 Responses to “Tuscan Lemon Chicken”

  1. ButterYum posted on August 19, 2011 at 12:33 pm (#)

    Oh yes, I can imagine how over marinated your chicken was. Glad you still liked it, albeit strong.

    I have all the ingredients available, so I think I'll make it for dinner tonight.


  2. Jessica @ Sushi and Sit-Ups posted on August 19, 2011 at 1:04 pm (#)

    My boyfriend isn't a huge fan of lemon flavors but I love them, especially in the summer!

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