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

1. 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.

2. 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.

3. 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.

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