Ready for a great all-purpose Italian marinade that can be used on chicken or fish and on the grill in 30 minutes?
This time around I used the marinade on butterflied chicken breasts, but have done salmon a few times as well and it’s quite delicious. Alternatively you can cube the chicken or fish and grill it on skewers after a quick marinade. No matter how you cook it, the Tuscan marinade adds great flavor!
Because you’re marinating in lemon, you don’t need to marinate the meat (or fish) long at all. I usually get the meat in the marinade and then start the grill.
I served the chicken over this mouthwatering panzanella salad that is just perfect in the summer because of all the summer produce and fresh herbs.
I’ve also served it over a bed of spinach with tomatoes and thin sliced red onion and a drizzle of balsamic glaze for a quick salad or serve with pasta (I like orzo) that has been tossed with fresh diced tomatoes and spinach.
Tuscan Grilled Chicken with Lemon, Rosemary and Garlic
- 4 boneless skinless chicken breasts
- 1 whole lemon, zested and juiced
- 1 whole garlic clove, grated or minced
- 2 sprigs fresh rosemary, minced
- 1/4 cup extra virgin olive oil
- sea salt
- fresh cracked pepper
- Buttefly the chicken by slicing horitzontally almost all thethrough the meat with a sharp knife, like a book. If the meat is not a uniform thickness at this point, gently pound the chicken between two pieces of plastic wrap.
- Place the chicken in a shallow casserole pan or gallon sized ziploc bag.
- Add all the marinade ingredients and toss to coat the chicken.
- Let marinate for 30 minutes.
- While chicken is marinating, preheat grill. Grill chicken until meat reaches 165 degrees (F).
- Alternatively, the chicken may be cubed before marinating and placed on a skewer just before grilling (Just be sure and soak the skewers if using wooden ones!)