Lemon and Rosemary Marinated Grilled Chicken

Ingredients

4 boneless, skinless chicken breasts
½ cup fresh squeezed lemon juice
1/3 cup olive oil
2 tablespoons chopped fresh rosemary leaves
3 tablespoons Essence (Emeril’s spice mix which you can buy or make your own)
2 teaspoons salt (I didn’t use that much)
1 teaspoon freshly ground white pepper

Directions

Place chicken, lemon juice, olive oil, rosemary and 2 tablespoons Essence in a resealable bag and marinate for 1 hour at room temperature. Preheat grill pan to high heat. Remove chicken from bag and place on platter. Season both sides with the remaining Essence, salt and pepper. Place the chicken, smooth side down, on the grill pan and cook 4 minutes, rotate 45 degrees and cook an additional 4 minutes. Turn chicken over and cook another 4 minutes or until cooked thoroughly.

~Source, Emeril Lagasse, Food Network

Patti’s Notes: I only used ¼ cup olive oil and less salt. I used mixed peppercorns instead of white but I don’t really think it matters. I did not re-season with Essence, S&P after the marinating.
This was extremely flavorful and fantastic. I don’t normally like grilled chicken because it often is dry and rubbery. Not the case with this one. Very moist and juicy.
Easy Meter – Simple Simon