Summer has reached us here in the Arizona desert. I think we may have had our last "cool" down until this season is over. With temperatures reaching into the 100's already, you will find me, on most nights, standing by my grill out in the back yard. People think that it's crazy to be grilling when it's 100 degrees, but I think it's crazy to heat up your house even more by turning on the oven when it's 100 degrees. Plus, I think most of you know my love for the grill no matter what the weather is like. This dish....well, this dish will make sure that you don't have a spend a lot of time out by that grill no matter what the temp is!
Grilled Chicken with Rosemary Lemon Aioli
Created by Jenn's Food Journey
- Serves 2 -
2 Tablespoons lemon juice
1/4 cup olive oil
1 teaspoon Dijon mustard
3 sprigs fresh rosemary
2 boneless, skinless chicken breasts
For the aioli -
5 Tablespoons mayonnaise
1 teaspoon lemon juice
2 1/2 teaspoons fresh rosemary, finely chopped
1 garlic clove, finely minced
Mix together the lemon juice, olive oil and Dijon together until well combined. Rinse the chicken and pat dry. Place in a resealable bag and pour the marinade over it. Drop the rosemary sprigs into the bag and seal. Place in refrigerator for 1 hour.
Meanwhile, mix together all the ingredients for the aioli until well combined. Cover and place in fridge until ready to use. (Can be made up 3 days in advance)
Preheat grill to 375 degrees F. Clean and oil grill grates. Remove chicken from bag and discard the marinade. Place the chicken directly over the fire and grill 7-10 minutes per side or until the chicken registers 165 degrees F internally. (be careful when you put the chicken on the grill, the oil can cause flare ups) Remove from grill and allow to rest 3-4 minutes. Serve with aioli. Enjoy!
One Year Ago: Orange Honey Grilled Chicken
Two Years Ago: Grilled Potato Rounds