July 4th Grilling: Lemon Rosemary Grilled Chicken

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Can you believe that July 4th is only a week away? What happened to the month of June???

What will you be doing for this Fourth of July holiday? Camping? Beach trip? BBQ with family and/or friends?

When I was a child we would head to the coast, usually Florence (Oregon), with some other families from church. All of us kids were around the same age, so it was so much fun to go camping with them.

We would usually go to a park/camp ground called Honeyman Park

It was my favorite place to go as a kid. We would play on the enormous sand dunes, rolling around in the warm sand until it had entered just about every orifice. Then cooling off in the lake at the base of the dunes.

honeyman park

After a full day of fun in the sun, we would head back to camp to clean up for dinner. Dad would build a campfire and we would grill up some dinner, usually something simple like hot dogs or hamburgers. Then we would light off some fireworks or sparklers and roast marshmallows.

Oh how I loved those days as a kid. To this day summer is still my favorite time of year.

I don’t do a whole lot of camping these days but still do plenty of get-togethers with family and friends around the grill and an occasional summer bonfire.

Lemon Rosemary Grilled Chicken is a simple grilled chicken recipe that I often use for my BBQ gatherings. This chicken goes with literally everything and is a great addition to pasta and rice dishes and salads.

I will be sharing more recipes this week that will include this chicken recipe. Stay tuned.

Enjoy!

Lemon Rosemary Grilled Chicken:

  • 2 pounds boneless, skinless chicken breast
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 cloves fresh garlic, minced
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Place chicken breasts in a gallon size ziploc bag. Whisk together remaining ingredients and pour into bag with chicken. Massage around to coat all pieces of chicken. Marinate for 24 hours for maximum flavor.

Grill chicken until it reaches an internal temperature of 165 degrees. Let chicken rest for 10 to 15 minutes before serving. This allows juices to redistribute.

Yum!

Serve with everything!

 

 

 

 

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