Recipe for Rosemary Chicken, Chef Mike Chapter of The Wooden Spoon in Chicago

Juice 2 fresh lemons into a bowl.

Add 1 tablespoon of chopped fresh rosemary to the lemon juice.

Add 1 tablespoon of fresh ground black pepper and 1 tablespoon of salt to the mixture.

Chop 4-5 cloves of garlic using a garlic twist and add to the bowl.

Whisk the lemon juice, rosemary, pepper, salt, and garlic together.

Drizzle in about 1/4 cup of olive oil while whisking to emulsify the mixture.

Place 4 chicken breasts into an instant marinator and pour the marinade over the chicken.

Seal the marinator and use the pump to remove air, creating a vacuum to infuse flavors.

Let the chicken marinate for about 30 minutes at room temperature.

Preheat a grill pan and brush with olive oil to prevent sticking.

Remove excess marinade from the chicken and place it on the hot grill pan.

Grill the chicken for about 12 minutes total, flipping every 6 minutes.

Use a digital thermometer to check the chicken's internal temperature, ensuring it reaches 165°F.

Equipment Needed

Spice Level: