Looking for a dish that combines bright flavors with a touch of elegance? This Grilled Lemon Rosemary Chicken with Artichokes is just what you need. The zesty lemon and fragrant rosemary create a delightful marinade that perfectly complements the tender chicken, while artichokes add a unique twist to the dish. Plus, it’s gluten free, making it a wonderful option for those with dietary restrictions.
Imagine sitting down to a plate of juicy, grilled chicken infused with the fresh essence of rosemary and lemon. The addition of artichokes not only elevates the dish but also provides a lovely texture contrast. This recipe is ideal for summer barbecues or a cozy dinner at home. It’s easy to prepare and sure to impress your guests.
Delicious Grilled Lemon Rosemary Chicken with Artichokes
This Grilled Lemon Rosemary Chicken with Artichokes is a flavorful, gluten-free dish that showcases tender chicken marinated in a zesty lemon and rosemary blend. The grilled artichokes add a delightful touch, making it a standout meal for any occasion.
The taste is a perfect balance of citrusy brightness from the lemon and earthy herbal notes from the rosemary, creating a savory experience that’s both refreshing and satisfying.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- Juice and zest of 2 lemons
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 can artichoke hearts, drained and halved
- Lemon slices and rosemary sprigs for garnish
Instructions
- Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, chopped rosemary, minced garlic, salt, and pepper.
- Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or shallow dish, pour the marinade over the chicken, and refrigerate for at least 30 minutes or up to 2 hours.
- Preheat the Grill: Heat your grill to medium-high heat. Make sure to oil the grates to prevent sticking.
- Grill the Chicken: Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Grill the Artichokes: In the last few minutes of grilling, add the halved artichokes to the grill. Cook for about 3-4 minutes, turning occasionally until heated through and slightly charred.
- Serve: Plate the grilled chicken alongside the artichokes. Garnish with lemon slices and fresh rosemary sprigs before serving.
Cook and Prep Times
- Prep Time: 10 minutes
- Marinating Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
Nutrition Information
- Servings: 4
- Calories: 320kcal
- Fat: 18g
- Protein: 30g
- Carbohydrates: 5g
