Categories: Chicken
Ingredients
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 2 tsp chopped fresh rosemary, plus more for garnish
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp olive oil, divided
- 4 chicken breast cutlets
- 4 large leeks, trimmed and halved
- 1 tbsp unsalted butter, cubed
- 2 garlic cloves, sliced
- 1 lemon, halved
Directions
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Preheat grill to medium-high. Combine lemon zest, lemon juice, rosemary, salt, pepper, and 1 tbsp oil in a large Ziploc bag. Add chicken to bag and seal. Turn bag to coat chicken with marinade. Set aside at room temp.
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Brush leeks with remaining 1 tbsp oil. Place leeks, cut sides down, on grill grate; grill, uncovered, until grill marks form, 6-7 minutes. Transfer leeks to a large piece of foil. Sprinkle with butter and garlic; fold up edges of foil to seal.
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Place chicken, lemon halves, and foil packet on grill grates. Grill chicken until cooked through and grill marks form, 2-3 minutes per side. To serve, squeeze lemon over chicken and leeks. Garnish with rosemary.