Lemon and herb chicken breasts

    8 hours 30 min

    Tender chicken breasts are marinated overnight and infused with flavours of lemon, rosemary and balsamic vinegar. Perfect for cooking on the barbecue as part of a relaxed summer meal.


    Dorset, England, UK
    4 people made this

    Serves: 6 

    • 6 chicken breasts
    • salt and pepper, to taste
    • 2 lemons, zested and juiced
    • 2 tablespoons balsamic vinegar
    • 3 tablespoons olive oil
    • 1 tablespoon chopped fresh rosemary
    • 1 tablespoon chopped fresh flat leaf parsley
    • 2 tablespoons chopped fresh chives

    Prep:10min  ›  Cook:20min  ›  Extra time:8hr marinating  ›  Ready in:8hr30min 

    1. Arrange the chicken in a single layer in the base of a non-metallic dish, season.
    2. In a bowl, combine the grated lemon rind, lemon juice, vinegar, oil, rosemary and salt and pepper. Pour the marinade over the chicken and cover. Leave in the fridge overnight.
    3. The next day, remove the chicken from the dish and reserve the marinade.
    4. Cook chicken on a barbecue for about 20 minutes until cooked through and no longer pink in the centre.
    5. Meanwhile, bring the reserved marinade to the boil and boil for 5 minutes, then remove from the heat and add the parsley and chives.
    6. Just prior to serving, spoon the sauce over the chicken.

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