Grilled Rosemary Chicken with Mixed Greens
By America's Test KitchenPublished on September 14, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
2 lemons, halved1 teaspoon Dijon mustard 1 teaspoon minced fresh rosemary 1 garlic clove, minced½ teaspoon sugar ¼ teaspoon salt ¼ teaspoon pepper ⅓ cup olive oil 4 boneless, skinless chicken breasts (about 1 ½ pounds)12 cups salad greens
Before You Begin
If the dressing separates while the chicken is cooking, whisk briefly before tossing it with the salad greens.
Instructions
- Grill lemons, cut side down, over hot fire until deep brown and caramelized, 5 to 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 meat registers 160 degrees, about 5 minutes per side. Transfer chicken to platter and tent with foil. Toss greens with reserved dressing in large bowl. Serve with chicken.
Time
30 minutesYield
Serves 4Ingredients
2 lemons, halved
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 garlic clove, minced
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup olive oil
4 boneless, skinless chicken breasts (about 1 ½ pounds)
12 cups salad greens
Ingredients
2 lemons, halved
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 garlic clove, minced
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup olive oil
4 boneless, skinless chicken breasts (about 1 ½ pounds)
12 cups salad greens
Ingredients
2 lemons, halved
1 teaspoon Dijon mustard
1 teaspoon minced fresh rosemary
1 garlic clove, minced
½ teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper
⅓ cup olive oil
4 boneless, skinless chicken breasts (about 1 ½ pounds)
12 cups salad greens
Why This Recipe Works
Grilling lemons for our Grilled Rosemary Chicken with Mixed Greens produced a warm, mellow juice. By using the lemon juice to season the chicken and dress the greens, we maximized the light and somewhat unusual lemon flavor. For the dressing, we found if it separated while the chicken cooked, we could whisk it briefly to re-emulsify before tossing with the salad greens.
Before You Begin
If the dressing separates while the chicken is cooking, whisk briefly before tossing it with the salad greens.
Instructions
- Grill lemons, cut side down, over hot fire until deep brown and caramelized, 5 to 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 meat registers 160 degrees, about 5 minutes per side. Transfer chicken to platter and tent with foil. Toss greens with reserved dressing in large bowl. Serve with chicken.
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