Tuscan Lemon Chicken, grilled

3 large chicken breasts, flattened and cut into 6 pieces or 2.5 lbs
2 tsp Kosher salt
2 tablespoons good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves or lemon thyme
Freshly ground black pepper
1 lemon, halved for garnish

Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.

When ready to grill, prepare a hot charcoal fire on 1 side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill. Place the chicken on the grill and cook for 5 to 7 minutes, until the underside is golden brown. Turn the chicken cook for another 5 to 7 minutes, until the outside is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

Number of Servings: 6

Recipe submitted by SparkPeople user SCRAP2DAY.